French Style Duck A l’Orange:Quick and Easy Recipe
Discover the quick and easy way to make French Style Duck à l'Orange! This classic French dish features crispy duck paired with a rich, tangy orange sauce. Perfect for a special dinner or when you want to impress your guests!
Equipment
- 1 frying pan
- 1 saucepan
- 1 oven
Ingredients
Instructions
- In a saucepan, simmer the orange juice, vinegar, orange liqueur, and sugar until slightly reduced.
- Add the stock and continue reducing until the sauce reaches a richer consistency.Thicken with a slurry (a mixture of cornstarch and water) to achieve a silky texture.
- Season with salt and black pepper, then finish with orange and lemon zest for a fresh citrus aroma.
- Trim excess fat from the duck breast and score the skin with shallow diagonal cuts.
- Place the duck skin-side down in a cold pan and slowly heat, allowing the fat to render and the skin to crisp up.Once the skin is golden and crispy, flip the duck and sear the other side briefly.
- Transfer the duck to a preheated oven at 150°C (300°F) and roast for 10-15 minutes for a perfect medium doneness.Let the duck rest for a few minutes before slicing.Serve with the rich orange sauce and enjoy! Bon appétit! 🍊🦆✨
Notes
Start with a Cold Pan – Always place the duck skin-side down in a cold pan and gradually increase the heat. This helps render the fat slowly, creating extra crispy skin.
Save the Rendered Duck Fat – Don’t waste it! Use the leftover duck fat for roasting potatoes or vegetables for an extra rich and flavorful side.
Don’t Overcook the Duck – Duck breast is best medium-rare to medium (55-60°C or 130-140°F). Overcooking makes it tough and dry.
Balance the Sweetness – If the sauce is too sweet, add a splash of vinegar or lemon juice to brighten the flavors.
Follow these tips, and you’ll have restaurant-quality Duck à l’Orange right at home!