Elevate Your Dinner Game with Tangy Duck à l’Orange Recipe

Active Time: 45 minutes
Total Time: 2¼ hours

Looking for a flavor-packed dish that's a far cry from the overly sweet orange duck recipes of the past? Our bright and tangy duck à l’orange recipe offers a delightful twist on this classic dish, bringing together white wine, vinegar, and fresh citrus to create layers of zesty flavor. Say goodbye to the heavy sweetness of the 1960s-era orange duck dishes—our recipe embraces the natural tang of oranges, offering a refreshing departure from tradition.

While the origins of duck à l’orange are subject to debate, one thing remains certain: the magical pairing of juicy citrus with the rich, gamy flavor of duck. Our 2006 adaptation of a classic recipe from Gourmet 1943 strikes the perfect balance, using freshly squeezed orange juice, zest, and a blend of aromatic herbs and spices. By roasting the duck breast side up and finishing it under the broiler, we ensure irresistibly crispy skin, while the flavorful drippings in the pan form the base for our luscious sauce.

For a truly luxurious dining experience, present the whole duck at the table, garnished with extra orange slices for added drama. And don't forget to save the carcass after carving—the leftovers can be used to make delicious duck stock for soups, grains, or sipping by the fire.

Ingredients:

• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

• 1 tsp. freshly ground black pepper

• 1 tsp. ground coriander

• ½ tsp. ground cumin

• 1 5–6-lb. whole Moulard duck, neck and giblets removed

• 1 orange

• 1 small onion, cut into 8 wedges

• 4 sprigs marjoram

• 4 sprigs thyme

• 2 sprigs parsley

• ½ cup dry white wine

• ½ cup duck or chicken stock

• ½ medium carrot

• ½ celery stalk

• ⅓ cup sugar

• ⅓ cup fresh orange juice

• 2 Tbsp. white wine vinegar

• Kosher salt

• Duck or chicken stock (if needed)

• 1 Tbsp. all-purpose flour

• 1 Tbsp. unsalted butter

• ½ orange, zest removed in wide strips

Instructions:

1. Preheat the oven to 475°F. Mix together salt, pepper, coriander, and cumin, then rub the duck inside and out with the spice mixture.

2. Stuff the duck cavity with orange quarters, onion wedges, marjoram, thyme, and parsley.

3. Place carrot, celery, and remaining onion wedges in a roasting pan, then place the duck on top. Roast for 30 minutes.

4. Reduce oven temperature to 350°F. Pour wine and stock into the roasting pan, then continue roasting the duck until it reaches an internal temperature of 170°F, about 1–1¼ hours.

5. Broil the duck for 3 minutes until the skin is golden brown, then transfer it to a cutting board to rest.

6. While the duck is roasting, prepare the sauce. Cook sugar in a saucepan until melted and caramelized, then add orange juice, vinegar, and a pinch of salt. Simmer until combined.

7. Strain the pan juices into a measuring glass, then skim off the fat. If needed, add stock to reach 1 cup of liquid.

8. Mix flour and butter to form a paste, then whisk into the pan juices along with the orange syrup and zest. Simmer until slightly thickened.

9. Serve the duck with the orange sauce on the side.

Enjoy this tangy and flavorful duck à l’orange recipe for a truly memorable dining experience!