Duck a l'Orange Recipe

Name: Duck a l'Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sugar; 2 tablespoons water; 2 tablespoons Sherry wine vinegar; 1 1/2 cups fresh orange juice; 2 tablespoons minced shallots; 1 1/2 cups canned low-salt chicken broth; 4 large oranges; 2 1-pound boneless Muscovy duck breast halves, thawed if frozen; 1/4 cup (1/2 stick) unsalted butter; 2 tablespoons grated orange peel

Servings: persons

1
Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves.
2
Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes.
3
Remove from heat.
4
Mix in vinegar (mixture will bubble vigorously).
5
Add juice and shallots; boil until reduced to 1/2 cup, stirring occasionally, 15 minutes.
6
Add broth; boil until reduced to 3/4 cup, 30 minutes.
7
Set aside.
8
Using small knife, cut off peel and white pith from 4 oranges.
9
Working over bowl, cut between membranes to release segments.
10
(Sauce and oranges can be prepared 6 hours ahead.
11
Cover separately; chill.)
12
Using small knife, score duck skin (do not pierce meat) in crosshatch pattern.
13
Sprinkle duck with salt and pepper.
14
Heat heavy large skillet over medium-high heat.
15
Place duck breasts skin side down in skillet.
16
Cook until brown and crisp, about 8 minutes.
17
Turn duck and cook to desired doneness, about 10 minutes longer for medium-rare.
18
Transfer to cutting board.
19
Let stand 10 minutes.
20
Meanwhile, bring sauce to simmer.
21
Add butter and 1 tablespoon grated orange peel; whisk just until butter melts.
22
Drain orange segments and mix into sauce.
23
Set aside.
24
Slice duck breasts crosswise on diagonal.
25
Arrange on 4 plates.
26
Spoon orange segments with sauce alongside.
27
Sprinkle with remaining peel.

393

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 10 ingredients. The key ingredients include: 1/4 cup sugar, 2 tablespoons water, 2 tablespoons Sherry wine vinegar, 1 1/2 cups fresh orange juice, and more.

Yes, Duck a l'Orange falls under the Soups & Stews 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 a l'Orange

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions