Description
Duck à l'Orange is a classic French dish featuring succulent duck breast halves cooked to perfection and served with a tangy and slightly sweet orange sauce made from orange marmalade, orange liqueur, and a hint of cayenne pepper. This elegant recipe balances crispy duck skin with a rich citrus glaze, perfect for an impressive yet approachable meal.
Ingredients
Scale
Duck
- 2 duck breast halves
- salt to taste
- 1 tablespoon reserved duck fat
- 1 teaspoon all-purpose flour
- 1 tablespoon butter
Sauce
- 1 cup chicken broth
- 2 tablespoons orange liqueur (such as Grand Marnier®)
- 1 tablespoon sherry vinegar
- 1 tablespoon Seville orange marmalade, or more to taste
- 2 teaspoons grated orange zest
- 1 pinch cayenne pepper
Instructions
- Gather Ingredients: Collect all the ingredients needed for the recipe to ensure a smooth cooking process.
- Prepare Duck Breasts: Score the duck skin in a crosshatch pattern almost through the skin and fat. Generously season both sides with salt and rub it in. Let the breasts rest skin-side up at room temperature for 15 minutes to enhance flavor and texture.
- Make Orange Sauce Mixture: Whisk together chicken broth, orange liqueur, sherry vinegar, orange marmalade, grated orange zest, and cayenne pepper in a small bowl; set aside.
- Dry and Re-season Duck: Pat the duck breasts dry with paper towels to ensure crisp skin, then re-season the skin side with salt for extra seasoning.
- Render Duck Fat and Crisp Skin: Heat the reserved duck fat in a heavy skillet over medium heat for 2 minutes. Place the duck breasts skin side down and cook until the fat renders out and the skin turns crisp and golden, about 6 minutes.
- Cook Duck on Flesh Side: Flip the duck breasts and cook for about 4 minutes more until they firm up and remain reddish-pink and juicy in the center. The internal temperature should be 140 degrees F (60 degrees C) for medium-rare.
- Rest Duck Breasts: Transfer the cooked breasts to a plate and let rest while preparing the sauce. Pour any rendered duck fat into a glass jar for later use or discard.
- Prepare Orange Sauce: Return the skillet to medium heat. Whisk the flour into the pan to form a roux and cook for about 1 minute to remove the raw flour taste.
- Add Orange Mixture and Thicken Sauce: Pour the prepared orange mixture into the skillet and bring it to a boil. Cook until the sauce thickens and reduces, approximately 3 to 5 minutes.
- Finish Sauce with Butter: Reduce heat to low, wait until bubbling stops, then stir in the butter until melted and fully incorporated. Season with salt to taste.
- Serve: Slice the duck breasts across the grain, arrange them on a serving plate, and spoon the warm orange sauce over the top. Garnish with thin strips of orange zest for added flavor and presentation.
- Enjoy: Serve immediately and savor the harmonious blend of flavors in this classic French dish.
Notes
- Use duck breasts instead of a whole duck for a faster and more manageable cooking process.
- Scoring the duck skin helps render out excess fat and ensures crispy skin.
- Letting the duck rest after cooking maintains juiciness and tenderness.
- Adjust orange marmalade quantity according to your preferred sauce sweetness.
- For best results, use a heavy skillet to prevent hot spots and ensure even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 354 kcal
- Sugar: 12 g
- Sodium: 593 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 130 mg
