Duck à l'Orange
Mallard Duck Recipe
1Setup & Prepare
About This Recipe
A whole roasted duck is elevated with a classic orange sauce featuring Grand Marnier, fresh orange juice, and marmalade. This timeless French preparation showcases perfect roasting technique while the citrus sauce provides bright acidity that beautifully balances the rich duck meat.
Cultural Context
This classic French preparation represents the pinnacle of traditional duck cookery, showcasing the perfect marriage of rich meat with bright citrus flavors. The dish embodies centuries of French culinary refinement while demonstrating the techniques that made French cuisine the global standard for fine dining.
2Ingredients
Shopping List
3Cooking Instructions
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Duck Preparation: Score skin in crosshatch pattern. Season inside and out with salt and pepper. Truss legs and wings.
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Initial Roasting: Roast at 425°F for 20 minutes to render fat and crisp skin.
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Temperature Reduction: Lower to 375°F and continue roasting 40-50 minutes until internal temperature reaches 135°F.
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Sauce Preparation: While duck roasts, combine orange juice, stock, Grand Marnier, marmalade, honey, and vinegar in saucepan.
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Sauce Reduction: Simmer until reduced by half and syrupy, about 20 minutes.
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Sauce Finishing: Whisk in cold butter and season with salt and pepper. Add orange segments.
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Resting: Remove duck from oven and rest 15 minutes before carving.
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Service: Carve duck and serve with orange sauce spooned over and around.
4Chef's Notes & Pairings
Chef's Notes
- Scoring the skin is essential for proper fat rendering
- The sauce should coat the back of a spoon when properly reduced
- This is a classic that never goes out of style
Wine Pairing
Burgundy Pinot Noir or Loire Valley red - wines with enough acidity to complement the orange while supporting the rich duck.
Nutrition Facts
Per serving: 485 calories, 36g protein, 28g fat, 22g carbohydrates. Classic French elegance with traditional flavors.
