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Deliciously Easy French Duck à l'Orange plated with orange sauce and garnished.

Duck à l'Orange

Deliciously Easy French Duck à l'Orange features tender duck breast paired with a bright and tangy orange sauce, making it perfect for a special dinner without the restaurant hassle.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces duck breasts Or 1 whole duck if you want to go big.
  • to taste Salt and black pepper Use plenty for seasoning.
  • 1 tablespoon neutral oil Only if your pan is very dry.
  • 2 pieces oranges Will use zest and juice.
  • 1 tablespoon honey or brown sugar For sweetness in the sauce.
  • 1 tablespoon vinegar White wine vinegar or apple cider vinegar.
  • 3/4 cup chicken stock Used for the sauce.
  • 2 tablespoons butter To finish the orange sauce.
  • 1 tablespoon orange liqueur Optional, for added flavor.

Method
 

Preparation
  1. Score the skin of the duck breasts in a crisscross pattern without cutting into the meat.
  2. Season both sides of the duck breasts with salt and black pepper.
Cooking the Duck
  1. Place the duck breasts skin side down in a cold skillet and turn the heat to medium-low.
  2. Cook for about 8 to 12 minutes until the skin is golden and crisp, draining excess fat as needed.
  3. Flip the duck and cook for an additional 2 to 5 minutes, aiming for medium rare (130 to 135°F).
  4. Remove the duck from the skillet and let it rest for 5 to 10 minutes.
Making the Orange Sauce
  1. Pour off most of the duck fat from the skillet, leaving 1 tablespoon for flavor.
  2. Add orange juice, a bit of zest, honey, and vinegar to the pan, stirring to scrape up browned bits.
  3. Pour in chicken stock and simmer until the sauce thickens slightly.
  4. Turn off the heat and whisk in butter until the sauce is glossy. If using, add orange liqueur at the end.
Serving
  1. Slice the duck breasts across the grain and spoon the orange sauce over the top. Garnish with extra orange zest.

Notes

For the best results, pat the duck dry and let it sit uncovered in the fridge for at least an hour before cooking. Save any extra duck fat for roasting potatoes.