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Duck With Orange Sauce

Duck With Orange Sauce recipe image
This elegant main course features tender, slow-roasted duck breast paired with a vibrant orange sauce. The rich, gamey flavor of the duck is perfectly balanced by the bright acidity of fresh orange and lemon juice, while a touch of currant jelly adds a subtle sweetness and beautiful sheen. The meat becomes incredibly succulent after roasting, easily pulling away from the bone. This dish is ideal for special occasions or a sophisticated weeknight dinner. It pairs wonderfully with roasted root vegetables or wild rice. The combination of savory meat and citrusy glaze creates a memorable dining experience that feels both luxurious and approachable to prepare at home.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 223.4
Description
This elegant main course features tender, slow-roasted duck breast paired with a vibrant orange sauce. The rich, gamey flavor of the duck is perfectly balanced by the bright acidity of fresh orange and lemon juice, while a touch of currant jelly adds a subtle sweetness and beautiful sheen. The meat becomes incredibly succulent after roasting, easily pulling away from the bone. This dish is ideal for special occasions or a sophisticated weeknight dinner. It pairs wonderfully with roasted root vegetables or wild rice. The combination of savory meat and citrusy glaze creates a memorable dining experience that feels both luxurious and approachable to prepare at home.
Ingredients
  • 6 pound Duck
  • 2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 3 tablespoon Flour
  • 2 cup Orange juice
  • 2 tablespoon Lemon juice
  • 1/2 cup Beef broth
  • 2 tablespoon Currant jelly
  • 2 Oranges Segmented
Directions
  1. 1
    Singe the duck skin with a kitchen torch or over an open flame to remove any pin feathers, then wash and pat the duck completely dry.
  2. 2
    Generously season the duck cavity and exterior with salt and pepper.
  3. 3
    Place the duck on a rack set inside a roasting pan, breast-side up.
  4. 4
    Roast in a preheated 350&# 194;°F (175ðC) oven for about 3 hours, basting occasionally, until the skin is deep brown and the meat is tender.
  5. 5
    Remove the duck from the oven and let it rest on a cutting board for 15 minutes.
  6. 6
    Meanwhile, pour off excess fat from the roasting pan, leaving about 2 tablespoons of fat in the pan.
  7. 7
    Place the roasting pan over medium heat on the stovetop and whisk in the flour to create a roux.
  8. 8
    Gradually whisk in the orange juice, lemon juice, and beef broth until smooth.
  9. 9
    Stir in the currant jelly and cook, stirring frequently, until the sauce thickens slightly and becomes glossy.
  10. 10
    Carve the duck and serve with the warm orange sauce poured over the top and garnished with segmented oranges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 223.4kcal
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 2.0g10%
Cholesterol 23.4mg8%
Sodium 9773.9mg408%
Total Carbohydrate 35.6g12%
Dietary Fiber 2.2g9%
Sugars 21.4g
Protein 10.4g21%

* 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 sauce, roasted duck, currant jelly, citrus glaze, main course, holiday dinner, beef broth, lemon juice, slow roast, savory, glazed, evening meal, gamey, tender, classic, fruit sauce, pan drippings, whole duck
Read it online: https://www.chefs-mate.com/recipe/duck-with-orange-sauce/