Duck l’Orange

Bold and savory, this gourmet recipe for duck l’orange is a flavorful one that’ll wow your dinner guests. It’s a timeless French dish with rich flavors, an elegant presentation and a perfect balance between savory, citrusy and sweet.

Duck is a darker meat, with a succulent, velvety texture. We balance those richer flavors with a bright, citrusy glaze that’s both sweet and tart. The result is a stunning roasted duck that has a crispy, golden outer skin and tender, juicy meat all enhanced by the brightness of an orange dipping sauce. Grace your table with this culinary classic that’ll leave your dinner party guests completely and utterly satisfied—and impressed.

Ingredients for Duck l’Orange

• Duck: Look for a domestic duck that’s about 4 to 6 pounds.
• Caraway seeds: Caraway seeds help add a gentle anise flavor for a nutty, earthy savoriness that pairs exceptionally well with duck l’orange.
• Fresh veggies: Finely chop fresh green pepper, a small yellow onion and a celery rib.
• Olive oil: We recommend a light or medium-bodied EVOO.
• Chicken broth: Store-bought chicken broth is easiest, but if you have any leftover bone broth, it would work well here too.
• Herbs and spices: For extra flavor, you’ll use rubbed sage, salt, pepper, dried thyme and ground nutmeg.
• Seasoned stuffing: You’ll use broth, seasonings and crushed stuffing to create a delectable stuffing blend that is loosely placed in the duck.
• Orange glaze: To create a to-die-for orange glaze, you’ll use brown sugar, granulated sugar, cornstarch, salt, orange juice, orange zest and hot pepper sauce (just a drop, but it makes the difference here!).

Directions

Step 1: Prepare the duck

Preheat the oven to 350°F. Sprinkle the inside of the duck with caraway seeds; prick the skin all over with a fork. Set aside.

Step 2: Saute the veggies

In a large skillet, saute the vegetables in oil until tender. Stir in the broth and seasonings.

Stir in the crushed stuffing. Set aside.

Step 3: Stuff the duck

Loosely stuff duck with the stuffing mixture. Skewer the neck opening closed and tie the drumsticks together with kitchen string.

Step 4: Bake

Place the duck breast-side up on a rack in a shallow roasting pan. Place in preheated oven.

Bake, uncovered, until the duck is golden brown and a meat thermometer reads 170° for the duck and 165° for the stuffing. This should take between 2 hours and 30 minutes to 3 hours and 15 minutes. Drain the fat from the pan as it accumulates. Additionally, if the duck browns too quickly, cover it loosely with foil. Once done, remove the duck, cover and let stand for 20 minutes before removing the stuffing and carving.

Editor’s Tip: You can check doneness by gently wiggling the legs. If they resist movement, bake it a little longer. If they’re loose, the duck should be ready.

Step 5: Prepare the glaze

While the duck is baking, make your glaze. Combine the sugars, cornstarch and salt in a pan.

Gradually stir in the orange juice, zest and hot pepper sauce until blended. Bring this mixture to a boil; cook and stir for two minutes or until the sauce is thickened. Serve with the duck.

Recipe Variations

• Make a gravy: Use the drippings to make a flavorful gravy, which can be poured over a side of creamy mashed potatoes and a side of roasted veggies.
• Swap the herbs: If anise isn’t your vibe, use other more woodsy flavorings such as rosemary, thyme or tarragon.

How to Store Duck l’Orange

Once cooled, place the carved duck a l’orange in airtight containers, separate from the stuffing, in the fridge. The stuffing can be placed in its own airtight container. Enjoy within three to four days.

Can you freeze duck l’orange?

Yes, you can freeze cooked and prepared duck a l’orange in an airtight freezer-safe container for up to three months. However, we don’t recommend freezing the stuffing or the sauce. For that, we recommend making both when you plan on thawing and reheating the duck a l’orange. The stuffing and the sauce don’t freeze well.

Duck l’Orange Tips

What other bird works well in place of the duck?

If you have access to wild game birds, we recommend using quail. These are small birds, so you may need to use a few quail in place of one duck. This meat is a mix between chicken and duck, so if you’re new to wild game birds, this is a fine place to start.

How do I avoid a dried-out bird?

To avoid drying out your duck, we recommend bringing the bird out onto the counter about fifteen minutes before stuffing. During this time, pat the skin dry with a paper towel absolutely everywhere that you possibly can. You can also keep a thin layer of water in the roasting pan while the orange duck bakes. This will create steam, which will work to keep your duck succulent while it cooks.

What should I serve with duck l’orange?

Orange duck is the perfect mix of savory and sweet-tart, so it’s best to serve it with other savory dishes. The trick is to pick ones that won’t overpower the taste of the duck, however. Favorites include garlic mashed potatoes, roasted asparagus and dinner rolls.