Duck à l’orange
This version of Duck à l’Orange is prepared with duck breasts: the skin is gently rendered on a cold dry pan, while the meat cooks in the oven. The tangy-sweet orange sauce made from oranges, vinegar, and stock balances the rich flavor of the duck.
Additional 5 min — resting and preparation
How to make it
Completed 0 of 8 steps
Prepare the oranges
Remove the thin zest from one washed orange, avoiding the white pith, and cut into strips. Squeeze juice from two oranges, removing seeds. Peel a third orange, discarding the skin and membranes, and retain the segments.
Prepare the breasts
Pat the skin dry and score it lightly with a fine grid, without cutting into the meat. Season with salt and pepper. Preheat the oven to 180 °C and prepare a small heatproof dish for finishing cooking.
Render the skin
Place the breasts skin-side down on a cold dry pan. Heat over medium heat for 10–14 minutes, periodically draining off rendered fat into heatproof cookware. The skin should be evenly golden and thinner.
Finish the meat
Turn the breasts and cook for another 2 minutes on the meat side. Transfer skin-side up to a baking dish and bake for about 8–15 minutes until the thickest part reaches 74 °C. In this version, the meat is fully cooked; let it rest for 5 minutes.
Make the tangy-sweet base
While the duck is in the oven, melt sugar in a small pan until amber caramel. Remove from heat and carefully add vinegar: the mixture will bubble vigorously. Add orange juice and stock, return to heat.
Reduce and soften the zest
Boil the sauce for 10–15 minutes until slightly thickened. Separately blanch the zest in a little water for 2 minutes and drain to reduce bitterness. Add zest and orange segments to the sauce for the final 1 minute.
Finish the sauce
Turn off heat and whisk in cold butter in small pieces. The sauce should become shiny but not thick like jam. Do not boil vigorously after adding butter to prevent separation.
Slice and serve
Slice the rested duck against the grain and pour over the orange sauce with zest and segments. The meat should be fully cooked without a raw pink center. Garnish and green decor are not included in this recipe.
Little hint
The skin is rendered on a cold pan: sudden intense heat will char the surface before all excess fat has drained. The exact time in the oven depends on the thickness of the breasts, so check doneness with a thermometer.
Frequently asked questions
What should I watch out for when cooking?
The skin is rendered on a cold pan: sudden intense heat will char the surface before all excess fat has drained. The exact time in the oven depends on the thickness of the breasts, so check doneness with a thermometer.
How should I prepare the ingredients?
Remove the thin zest from one washed orange, avoiding the white pith, and cut into strips. Squeeze juice from two oranges, removing seeds. Peel a third orange, discarding the skin and membranes, and retain the segments.
