Duck À L'Orange Recipe

Name: Duck À L'Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 3/4 - 5 lb) whole duck; 1 tbsp sea salt flakes; 1 tbsp pink peppercorns; 2 tbsp olive oil; 2 tbsp French butter; 1/2 cup orange liqueur; 1/2 cup orange juice; 1 tbsp raspberry vinegar; 1 None orange, sliced, plus extra to decorate; 9 oz French orange jam or orange marmalade; 1/2 cup cold butter, chopped; None None fresh thyme, to garnish; None None French beans and finely chopped shallots, to serve

Servings: persons

1 (4 3/4 - 5 lb) whole duck
1 tbsp sea salt flakes
1 tbsp pink peppercorns
2 tbsp olive oil
2 tbsp French butter
1/2 cup orange liqueur
1/2 cup orange juice
1 tbsp raspberry vinegar
1 None orange, sliced, plus extra to decorate
9 oz French orange jam or orange marmalade
1/2 cup cold butter, chopped
None None fresh thyme, to garnish
None None French beans and finely chopped shallots, to serve

1
Preheat oven at 325u00b0F. Grind salt and pink peppercorns with a mortar and pestle. Use to coat duck.
2
Heat olive oil in a large Dutch oven over medium heat. Cook duck until browned all over. Remove from pan and set aside.
3
Add butter, liqueur, orange juice and vinegar to pan. Stir over low heat until butter has melted. Remove from heat and return duck to pan. Layer orange slices over top. Cover and cook for 2 hours, or until meat is tender and cooked through. Transfer duck to a serving plate, breast-side up. Layer orange slices over breast and cover to keep warm.
4
Skim most of the duck fat from pan juices. Strain juices into a medium saucepan. Whisk in jam until smooth. Bring to a boil and cook for 5-10 mins, or until mixture has thickened. Remove from heat and gradually whisk in cold butter. Pour over duck. Garnish with fresh thyme and serve with French beans and shallots.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (4 3/4 - 5 lb) whole duck, 1 tbsp sea salt flakes, 1 tbsp pink peppercorns, 2 tbsp olive oil, and more.

Yes, Duck À L'Orange falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck À L'Orange

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions