Canard à l'Orange (Duck à l'Orange)
A classic of French gastronomy where tender duck meat is elevated by a sweet and savory orange sauce. This refined dish brings freshness and elegance to every bite, blending tradition and indulgence.
🛒 Ingredients
4 servings
- 1 whole farm-raised duck
- 4 oranges
- 2 shallots
- 3 cloves garlic
- 1/2 cup granulated sugar
- 3 tbsp white vinegar
- 1 cup chicken broth
- 3.5 tbsp butter
- Salt and pepper to taste
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 350°F and prepare the duck by patting it dry and seasoning the inside and outside with salt.
- 2
Place the duck in a roasting pan and bake for 1 hour 30 minutes to 2 hours, depending on the size.
- 3
Meanwhile, prepare the sauce: zest two oranges and juice three of them.
- 4
In a saucepan, combine the sugar and vinegar, and let it caramelize slightly.
- 5
Add the orange juice, chicken broth, minced shallots, and garlic, and let it reduce over medium heat.
- 6
Halfway through the duck's cooking time, baste the meat with some of the pan juices.
- 7
When the duck is cooked, remove it from the oven and let it rest for 10 minutes.
- 8
Pour the pan drippings into the sauce and reduce for another 5 minutes, then whisk in the butter.
- 9
Carve the duck and serve with the orange sauce and orange zest.
💡 Chef's Tip
For a perfectly cooked duck, aim for an internal temperature of 149-158°F. You can also add a splash of Grand Marnier to the sauce for extra elegance. Serve with seasonal vegetables like braised turnips or leeks.
