Duck a l'Orange

Duck a l'orange is the crown jewel of classic French cooking: a whole roast duck with shatteringly crisp mahogany skin, glazed with a glossy bittersweet orange sauce. It is the centerpiece that turns any dinner into an occasion.

Prep time

30 mins

Cook time

1 hr 30 mins

Total time

2 hrs

Servings

4 servings

Calories

850

Ingredients

• 1 whole duck (about 5 lb / 2.25 kg), giblets removed
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 onion, quartered
• 4 sprigs fresh thyme
• 3 oranges
• 1 cup dry white wine or chicken stock
• 1/2 cup fresh orange juice
• 1/4 cup granulated sugar
• 2 tbsp red wine vinegar
• 1 cup rich brown duck or chicken stock
• 2 tbsp cold unsalted butter

Instructions

1. Take the duck out of the refrigerator 1 hour before cooking. Pat it very dry, prick the skin all over with a skewer without piercing the meat, and season inside and out with salt and pepper. Stuff the cavity with the onion, thyme, and one quartered orange.
2. Preheat the oven to 350°F (175°C). Set the duck breast-side up on a rack in a roasting pan.
3. Roast for 1 hour, then carefully tilt the pan and spoon the rendered fat into a heatproof bowl. Flip the duck breast-side down and roast 30 minutes more.
4. Spoon off the fat again, turn the duck breast-side up, and roast a final 30 minutes until the skin is mahogany and crisp and the thigh reads 165°F (74°C).
5. Rest the duck 20 minutes while you make the sauce. Put the sugar and vinegar in a saucepan and cook over medium heat until the caramel turns deep amber.
6. Deglaze with the white wine and orange juice, scraping up any browned bits. Add the brown stock and strips of orange zest, then simmer 10 minutes until syrupy.
7. Strain the sauce and whisk in the cold butter off the heat for a glossy finish. Carve the duck, arrange on a warm platter, spoon over the sauce, and garnish with orange segments.

Pro tips

• Rendering the fat off during roasting is the key to crisp skin, so do not skip spooning it out.
• Save every drop of duck fat; roasted potatoes cooked in it are legendary.
• Prick only the skin, never the meat, or the juices will escape.
• The sauce can be made a day ahead and gently reheated before serving.

Frequently asked questions