Duck à l'Orange

 

Duck à l'Orange is a timeless French dish that combines the richness of duck with the bright acidity of oranges. The result is a flavorful and impressive main course that is perfect for a special occasion.

 

In this blog post, we'll walk you through the steps of making this classic dish at home. The recipe is easier than you might think, and the results are sure to wow your guests.

 

Ingredients:

 

1 whole duck (about 5 pounds)

Salt and freshly ground black pepper

1 tablespoon olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 sprigs fresh thyme

1 cup chicken broth

1/2 cup dry white wine

1 cup fresh orange juice

1/2 cup orange marmalade

1 tablespoon cornstarch

2 tablespoons cold water

1 orange, for garnish (optional)

Instructions:

 

Preheat oven to 350°F (175°C). Pat the duck dry with paper towels and season generously with salt and pepper.

Heat olive oil in a large Dutch oven over medium heat. Sear the duck on all sides until golden brown.

Remove the duck from the pot and set aside. Add the onion, carrots, and celery to the pot and cook until softened about 5 minutes.

Stir in the thyme sprigs and cook for an additional minute.

Add the chicken broth, white wine, orange juice, and orange marmalade to the pot. Bring to a simmer and scrape up any browned bits from the bottom of the pot.

Return the duck to the pot, breast-side down. Nestled the vegetables around the duck.

Cover the pot and transfer it to the preheated oven. Roast for 1-1/2 hours, or until the duck is cooked through and the juices run clear when the thickest part of the thigh is pierced with a knife.

In a small bowl, whisk together the cornstarch and cold water to form a slurry.

Remove the duck from the pot and transfer it to a plate. Tent with foil to keep warm.

Increase the heat to medium-high and bring the pan drippings to a boil. Strain the sauce into a saucepan, discarding the solids.

Stir in the cornstarch slurry and cook until the sauce thickens slightly, about 2-3 minutes.

Season the sauce with salt and pepper to taste.

To serve, carve the duck and arrange it on a platter. Spoon the orange sauce over the duck and garnish with orange slices (optional).

Tips:

 

For extra crispy skin, prick the duck skin all over with a fork before searing.

If you don't have fresh orange juice, you can use bottled orange juice. However, fresh orange juice will give the sauce a brighter flavor.

You can also add a splash of brandy or cognac to the sauce for a richer flavor.

This dish pairs well with roasted vegetables, rice, or mashed potatoes.

With a little planning and effort, you can create a restaurant-quality Duck à l'Orange at home. This dish is sure to impress your family and friends, and it's a perfect way to celebrate a special occasion.

 

I hope you enjoy this recipe! Let me know in the comments below if you have any questions.