Holiday dinner parties can feel a bit overwhelming for the cook.
You want something that looks impressive but stays simple.
This Roasted Duck a l’Orange is exactly what you need.
It brings a touch of classic French elegance to your table.
Why This Recipe Is a Winner
This recipe is a winner because it feels very special.
The crispy skin and sweet citrus sauce are a perfect match.
It is ideal for a cozy winter holiday celebration.
You get restaurant-quality results right in your own kitchen.
Your family will think you spent all day cooking.
A classic Roasted Duck a l’Orange brings elegance to the table.
Simple Method
Making duck at home is easier than you might think.
First, you score the skin to help the fat melt.
The oven does most of the hard work for you.
While it roasts, you whisk together a simple orange sauce.
Even a beginner can master this beautiful main dish.
Mastering Roasted Duck a l’Orange is simpler than you think.
Simple Ingredients for Roasted Duck a l’Orange
This recipe uses fresh citrus and mostly pantry staples for the sauce.
- 1 whole Pekin duck (approx. 5 lbs), cleaned and excess fat removed
- 2 large Navel oranges (zest removed in thin strips, then juiced)
- 2 tablespoons granulated sugar
- 1/3 cup sherry vinegar or apple cider vinegar
- 2 cups high-quality duck or beef stock
- 3 tablespoons Grand Marnier or Cointreau
- 2 tablespoons unsalted butter, chilled and cubed
- 1 medium yellow onion, quartered
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tablespoon cornstarch (mixed with 1 tablespoon cold water)
- Kosher salt and freshly cracked black pepper to taste
Step-by-Step
- Preheat oven to 425°F (220°C). Use a sharp knife to score the duck skin in a 1-inch diamond pattern, being careful not to pierce the meat. Season the cavity and exterior generously with salt and pepper.
- Stuff the duck cavity with quartered onion, half of the orange zest, thyme, and rosemary. Truss the legs with kitchen twine.
- Place the chopped carrots and celery in a roasting pan. Set a rack over the vegetables and place the duck on the rack breast-side up. Roast at 425°F for 20 minutes to start the rendering process.
- Reduce oven temperature to 350°F (175°C). Continue roasting for 1 hour and 15 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F (74°C). Drain rendered fat from the pan every 30 minutes.
- While the duck roasts, prepare the gastrique: In a small heavy-bottomed saucepan over medium heat, melt the sugar until it turns a deep amber caramel. Carefully deglaze with vinegar, whisking until the caramel dissolves.
- Add the fresh orange juice and duck stock to the gastrique. Bring to a boil and reduce by half (about 15-20 minutes).
- Whisk in the cornstarch slurry and the remaining orange zest. Simmer for 2 minutes until thickened. Remove from heat and stir in the Grand Marnier and chilled butter cubes until glossy.
- Increase oven temperature to 450°F (230°C) for the final 10 minutes of roasting to achieve maximum skin crispiness.
- Remove duck from oven and let rest for 15-20 minutes before carving. Serve with the Bigarade sauce and fresh orange segments.
Best Ways to Enjoy It
This dish looks festive and bright on any dinner table.
Serve your duck with creamy mashed potatoes and roasted green beans.
The sauce is so good you will want extra bread for dipping.
Set the table and enjoy this with your favorite person.
Storage & Reheating
Store any leftovers in an airtight container for three days.
Keep the sauce in a separate jar in the fridge.
To reheat, place the duck in a 350°F oven for 15 minutes.
Warm the sauce gently on the stove before serving.
This helps the skin stay as crispy as possible.
Recipe Tips
- Don’t skip scoring the skin to let the fat escape properly.
- Avoid cutting into the meat when you score the duck skin.
- Use orange marmalade if you want a faster sauce shortcut.
- Make the citrus sauce a day early to save time.
- For Christmas, garnish with fresh rosemary and pomegranate seeds.
- Add a splash of honey for extra sweetness in the glaze.
Ways to Switch It Up
- Swap oranges for blood oranges for a deeper winter color.
- Use chicken or beef stock if duck stock is unavailable.
- Replace Grand Marnier with extra orange juice for an alcohol-free version.
Common Questions
Can I make this ahead?
You can prep the duck and the sauce earlier in the day. Roast the duck fresh for the best crispy skin results.
How do I get the skin crispy?
The high heat at the very end is the secret trick. It ensures a perfect crispy skin every single time.
Will kids eat this?
Most kids love the sweet and tangy orange sauce. It tastes a bit like fancy orange chicken to them.
I hope this elegant roast makes your holiday extra special. Enjoy the process and the wonderful citrus smells in your home. Happy cooking!
— Alex
Ingredients
- 1 whole Pekin duck (approx. 5 lbs), cleaned and excess fat removed
- 2 large Navel oranges (zest removed in thin strips, then juiced)
- 2 tablespoons granulated sugar
- 1/3 cup sherry vinegar or apple cider vinegar
- 2 cups high -quality duck or beef stock
- 3 tablespoons Grand Marnier or Cointreau
- 2 tablespoons unsalted butter, chilled and cubed
- 1 medium yellow onion, quartered
- 2 carrots , roughly chopped
- 2 stalks celery , roughly chopped
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tablespoon cornstarch (mixed with 1 tablespoon cold water)
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Use a sharp knife to score the duck skin in a 1-inch diamond pattern, being careful not to pierce the meat. Season the cavity and exterior generously with salt and pepper.
- Stuff the duck cavity with quartered onion, half of the orange zest, thyme, and rosemary. Truss the legs with kitchen twine.
- Place the chopped carrots and celery in a roasting pan. Set a rack over the vegetables and place the duck on the rack breast-side up. Roast at 425°F for 20 minutes to start the rendering process.
- Reduce oven temperature to 350°F (175°C). Continue roasting for 1 hour and 15 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F (74°C). Drain rendered fat from the pan every 30 minutes.
- While the duck roasts, prepare the gastrique: In a small heavy-bottomed saucepan over medium heat, melt the sugar until it turns a deep amber caramel. Carefully deglaze with vinegar, whisking until the caramel dissolves.
- Add the fresh orange juice and duck stock to the gastrique. Bring to a boil and reduce by half (about 15-20 minutes).
- Whisk in the cornstarch slurry and the remaining orange zest. Simmer for 2 minutes until thickened. Remove from heat and stir in the Grand Marnier and chilled butter cubes until glossy.
- Increase oven temperature to 450°F (230°C) for the final 10 minutes of roasting to achieve maximum skin crispiness.
- Remove duck from oven and let rest for 15-20 minutes before carving. Serve with the Bigarade sauce and fresh orange segments.
