Duck à l’orange recipe (2024)

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Duck à l'orange is a classic that has evolved with an abundance of interpretations over the years. One thing that remains constant is the deep satisfaction that comes from cooking a whole duck. Begin this recipe a day ahead.

Jul 12, 2022 4:56am

By Dominic Smith

30 mins preparation
1 hr 30 mins cooking (plus cooling, resting)
Serves 4 - 6

We can't blame you if you put duck à l'orange on the "food from the '60s" shelf and promptly forgot about it... until now. With a sweet citrus sauce that cuts perfectly through the rich duck, balanced by a fresh, punchy salad; we're here to remind you how good duck à l'orange can really be.

Ingredients

1 whole duck (2kg)
250 gm caster sugar
250 ml (1 cup) fresh orange juice, strained
1 orange, rind peeled and segmented

Orange sauce

2 tbsp Cognac
2 tbsp white wine vinegar
250 ml (1 cup) beef jus (see note)

Salad

1 orange, zested and juiced
2 tbsp each white wine vinegar and extra-virgin olive oil
1 tbsp finely chopped thyme
40 gm baby mâche (see note)
2 small pears, thinly sliced lengthways
2 golden shallots, shaved
Picked frisée, to serve

Method

1
Pat dry duck with paper towel, tie legs together and place on a wire rack over a roasting pan. Refrigerate uncovered overnight to dry out skin.
2
To make orange glaze, place sugar, juice and peel in a heavy-based saucepan over high heat. Bring to the boil, reduce heat to low and simmer stirring occasionally with a metal spoon until slightly syrupy (10-12 minutes). Set aside and cool to room temperature; glaze will thicken slightly on cooling; reserve 2 tbsp glaze in a small bowl for orange sauce.
3
Preheat oven to 160°C. Remove duck from fridge 30 minutes before cooking and brush with a little remaining orange glaze. Roast, basting frequently with remaining glaze and rotating duck in oven, until skin begins to turn golden (1 hour).
4
Increase oven to 200°C and continue to roast duck, basting until deep golden (15 minutes). If legs and wings start to burn, cover them with foil. Remove duck from oven, brush with remaining glaze; rest for 20 minutes before carving.
5
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Meanwhile, for orange sauce, place Cognac in a small saucepan over medium heat; reduce by half (1-2 minutes). Add vinegar and reduce by half again (1-2 minutes). Stir in reserved 2 tbsp orange glaze with beef jus; bring to the boil. Reduce heat to low; simmer until sauce has slightly thickened (3-5 minutes). Season; set aside and keep warm until ready to serve.
6
For salad, whisk orange juice and zest in a large bowl with vinegar, oil and thyme; season to taste. When ready to serve add orange segments, mâche, pear and shallots, and toss to combine, transfer to a serving bowl.
7
To serve, carve duck and divide among plates with salad. Serve with sauce and frisée on the side.

Notes

Baby mâche, or lamb's lettuce, is available from select greengrocers. If unavailable, substitute watercress. To check duck is cooked, use a digital thermometer; the internal temperature should be 75˚C. Beef jus is available from select supermarkets and speciality food shops.

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