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Duck A L’Orange

Duck a l'ORANGE recipe image
This elegant Duck &# 195;Â l'Orange is a show-stopping centerpiece perfect for holiday dinners or romantic evenings. The rich, fatty duck meat is beautifully balanced by a vibrant sauce made from fresh orange juice, zest, and a hint of mustard. The result is a dish that is both savory and sweet, with a silky, thickened glaze that coats every bite. While traditionally complex, this version streamlines the process without sacrificing the classic flavor profile. It pairs wonderfully with roasted potatoes, green beans, or a crisp salad. Serve with crusty bread to soak up every drop of the delicious citrus sauce. A timeless favorite that always impresses guests.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 68.7
Dietary: Gluten-free
Description
This elegant Duck &# 195;Â l'Orange is a show-stopping centerpiece perfect for holiday dinners or romantic evenings. The rich, fatty duck meat is beautifully balanced by a vibrant sauce made from fresh orange juice, zest, and a hint of mustard. The result is a dish that is both savory and sweet, with a silky, thickened glaze that coats every bite. While traditionally complex, this version streamlines the process without sacrificing the classic flavor profile. It pairs wonderfully with roasted potatoes, green beans, or a crisp salad. Serve with crusty bread to soak up every drop of the delicious citrus sauce. A timeless favorite that always impresses guests.
Ingredients
  • 2 Ducks /2 teaspoon Salt
  • 6 oz Frozen orange juice thawed u
  • 1 cups Water
  • 3/4 teaspoons Mustard
Directions
  1. 1
    Preheat your oven to 400ðF (200ðC).
  2. 2
    Pat the ducks dry inside and out with paper towels.
  3. 3
    Season the ducks generously with salt and pepper inside and out.
  4. 4
    Place the ducks breast-side up in a roasting pan, tucking wings under if necessary.
  5. 5
    Cover the breasts with strips of bacon to prevent drying out during roasting.
  6. 6
    Roast in the preheated oven for 25 minutes, or until the meat is cooked to your desired doneness.
  7. 7
    While the duck roasts, combine thawed orange juice, water, mustard, garlic, and ginger in a small saucepan.
  8. 8
    Bring the mixture to a boil, then remove from heat.
  9. 9
    During the last 10 minutes of roasting, remove the bacon strips from the duck.
  10. 10
    Brush the duck breasts repeatedly with the warm orange mixture to create a glaze.
  11. 11
    In a small bowl, mix cornstarch with 1/4 cup of cold water to create a slurry.
  12. 12
    Add the remaining orange sauce back to low heat and stir in the cornstarch slurry.
  13. 13
    Simmer gently, stirring constantly, until the sauce thickens and becomes glossy.
  14. 14
    Transfer the roasted ducks to a heated platter and let rest for 5 minutes.
  15. 15
    Slice the duck breast and serve immediately, spooning the warm orange sauce over the top.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 68.7kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 195009.2mg8126%
Total Carbohydrate 16.7g6%
Dietary Fiber 0.3g2%
Sugars 12.6g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: duck, orange, glaze, roast, french, classic, holiday, dinner, citrus, sauce, main, entree, mustard, zest, glossy, sweet, tart, roasting, glazed, meal, special
Read it online: https://www.chefs-mate.com/recipe/duck-a-lorange/