Canard à l’Orange (Duck a l’Orange)
Canard à l’Orange is a classic French dish featuring roasted duck with a sweet and tangy orange sauce, creating a perfect balance of flavors.
Nutrition
Calories: 550cal
Carbohydrate: 25g
Protein: 40g
Fat: 35g
Cholesterol: – -mg
Sodium: 200mg
Difficulty Level: easy
20 min Prep
90 min Cook
1 hr 50 min Total
4 Servings
Ingredients
- 1 whole duck (about 2 kg), cleaned and patted dry
- Salt and freshly ground pepper to taste
- 4 oranges (zested and juiced)
- 3 tablespoons sugar
- 3 tablespoons red wine vinegar
- 1 cup (240ml) chicken stock
- 3 tablespoons Grand Marnier or Cointreau (optional)
- 2 tablespoons butter
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
- Preheat the oven to 350°F (180°C). Season the duck inside and out with salt and pepper. Prick the skin with a sharp knife to help release fat.
- Place the duck on a rack in a roasting pan and roast for about 1.5 hours, basting occasionally with its own fat.
- While the duck is roasting, prepare the sauce. In a saucepan over medium heat, melt the sugar until caramelized, then add the red wine vinegar and stir until dissolved.
- Add the orange juice, orange zest, and chicken stock. Simmer for 10 minutes until slightly reduced.
- If using, stir in the Grand Marnier or Cointreau and let it cook for 2 more minutes.
- Mix the cornstarch with water, then stir it into the sauce to thicken slightly. Whisk in the butter and season with salt and pepper.
- Remove the duck from the oven and let it rest for 10 minutes before carving.
- Serve the duck with the orange sauce drizzled over the top.
- Tip: For extra crispy skin, increase the oven temperature to 400°F (200°C) for the last 15 minutes of roasting.