Duck A Lorange Recipes

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Provided by Emeril Lagasse

Categories     main-dish

Time 2h

Yield 2 to 3 servings

Number Of Ingredients 8

Classic Duck a l'Orange image


  • Preheat oven to 500 degrees F.
  • Roughly chop the orange rinds after juicing and place in the cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour.
  • In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce nearly 3/4 in volume, to about 3/4 cup. Add bitters to orange juice gastrique, and set aside. Place duck stock in clean saucepan and bring to a boil over high heat. Add hot stock to reduced orange gastrique, and continue to simmer over medium low heat for 10 minutes to make sauce.
  • Remove duck from roasting pan and discard drippings in bottom of pan. Return duck to roasting pan and place pan over 2 burners over medium high heat. Add orange liqueur to pan and cook off the alcohol, scraping the pan continuously with a large wooden spoon. Add 1 cup of the orange sauce to the roasting pan and cook 1 minute. Remove duck from the pan and discard orange rinds in cavity. Place duck on serving platter and let sit 10 minutes before carving. Combine roasting pan juices and orange sauce in a gravy boat and serve with carved duck.

2 cups freshly squeezed orange juice, from about 6 oranges
2 oranges, zested
2/3 cup sugar
1 (5-pound) Pekin duck, cleaned, with innards, wing tips and excess fat removed
1 tablespoon bitters
2 cups duck or chicken stock
2 tablespoons arrowroot dissolved in 2 tablespoons cold water
1 cup orange liqueur


Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.

Categories     Citrus     Duck     Herb     Roast     Orange     White Wine     Gourmet

Yield Makes 4 servings

Number Of Ingredients 27

Duck a l'Orange image


  • Roast duck:
  • Put oven rack in middle position and preheat oven to 475°F.
  • Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.
  • Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.
  • Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
  • Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.
  • Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.
  • Make sauce:
  • While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.
  • Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.
  • Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.
  • Available at D'Artagnan (800-327-8246).

For duck
1 tablespoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon black pepper
1 (5- to 6-lb) Long Island duck (also called Pekin)
1 juice orange, halved
4 fresh thyme sprigs
4 fresh marjoram sprigs
2 fresh flat-leaf parsley sprigs
1 small onion, cut into 8 wedges
1/2 cup dry white wine
1/2 cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth
1/2 carrot
1/2 celery rib
For sauce
1/3 cup sugar
1/3 cup fresh orange juice (from 1 to 2 oranges)
2 tablespoons white-wine vinegar
1/8 teaspoon salt
2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler
1 13- by 9-inch flameproof roasting pan
Special Equipment
an instant-read thermometer; a 13- by 9-inch flameproof roasting pan


Provided by Martha Stewart

Number Of Ingredients 8

Duck Breast a l'Orange image


  • Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
  • Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
  • Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.
  • Add orange supremes to sauce and pour over sliced duck just before serving.

1/4 cup sugar
2 tablespoons sherry vinegar
Zest of 1 orange (2 teaspoons), 1 cup fresh orange juice, plus 1 orange, supremed
3/4 cup chicken broth
1 shallot, minced (3 tablespoons)
2 boneless duck breast halves (8-10 ounces each)
1 teaspoon coarse salt
1/4 teaspoon ground black pepper


My Mother-in-law prepared this duck for the holidays and special occasions. My husband loves duck, so I prepare this entree each year for his birthday dinner. The orange concentrate provides great flavor to the serving sauce. I tried this recipe on wild duck, but prefer the flavor of domestic ducklings. --Sue A. Jurack

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 12

Duck a l'Orange image


  • Prepare rice mix according to package directions. Prick skin of duckling well with a fork. Loosely stuff duckling with wild rice mix. Skewer neck openings; tie drumsticks together. , Place breast side up on a rack in a shallow roasting pan. In a small bowl, combine the orange juice concentrate, honey, butter and soy sauce; set aside., Bake, uncovered at 350° for 1 hour. Baste with orange juice mixture. Bake 1-1/2 to 2 hours longer or until a thermometer reads 180° for the duckling and 165° for the stuffing, basting occasionally with orange juice mixture. (Drain fat from pan as it accumulates). , Cover loosely with foil if duckling browns to quickly. Cover and let stand for 20 minutes before removing stuffing and carving. Discard any remaining basting sauce., For orange sauce, in a small saucepan, combine orange juice concentrate and water; bring to a boil. Combine cornstarch and cold water until smooth. Stir into orange sauce; cook and stir for 2 minutes or until thickened. Season with salt. Serve with duck.

Nutrition Facts : Calories 1115 calories, Fat 80g fat (27g saturated fat), Cholesterol 235mg cholesterol, Sodium 608mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 1g fiber), Protein 57g protein.

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
1 domestic duck (5 to 6 pounds)
1/4 cup thawed orange juice concentrate
3 tablespoons honey
2 tablespoons butter, melted
2 tablespoons soy sauce
1/4 cup thawed orange juice concentrate
1 cup water
1 tablespoon cornstarch
2 tablespoons cold water
1/8 teaspoon salt


Traditional recipes for Duck a l'Orange call for bitter Seville oranges to provide the right note of dissonance to match the recipe's sweetness. When I can't find Seville oranges, I look for kumquats; if I can't find kumquats, I use a regular juicing orange. Grand Marnier also adds a hint of bitter orange. Making Duck a l'Orange is a useful project because once you can understand how it's made, you can improvise virtually any French duck sauce using the same method.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 10

Duck a l'Orange image


  • Use a sharp knife to score the skin side of the duck breasts in 2 directions, about 20 slashes per direction. Season the breasts on both sides with salt and pepper. Reserve in the refrigerator.
  • Cut off 1 end so the orange can stand on the cutting board, and slice off 2 (2-inch) strips of zest. Cut the zest into fine julienne, then blanch the zest for 1 minute in the cup of boiling water. Juice the orange, strain the juice into a saucepan, and boil it until it's reduced to about 1 tablespoon.
  • If you're using the kumquats instead, cut the round ends off the kumquats and eat or discard them. Set the kumquats on 1 end and use a sharp paring knife to trim the zest off three of them. Cut all the kumquats in half lengthwise, and working over a strainer set in a non-reactive bowl, remove the pulp with a small spoon. Push the pulp against the strainer to extract the juice. (Don't worry if you end up with only a tablespoon or 2.) Place the kumquat zests on a cutting board and slice them into fine julienne. Bring the 1/2 cup water to a boil over high heat, blanch the zests for 1 minute, then drain them in a strainer.
  • If you're using concentrated duck broth, reduce it in a small saucepan to about 2 tablespoons until it's lightly syrupy.
  • Heat a saute pan over medium to high heat and saute the duck breasts, skin side down, 8 to 10 minutes for the Pekin duck breasts and 12 to 18 minutes for the mallard. Turn the breasts over, adjust the heat to high, and cook for 1 minute for the Pekin duck and 2 minutes for the mallard.
  • Pour the fat out of the pan ¿ if it hasn't burned, save it for omelets ¿ and deglaze the pan with the reduced kumquats or orange juice. Use a whisk to add the glaze. Add the sugar, Grand Marnier, kumquat or orange zest, and vinegar, and simmer the sauce for about 30 seconds to cook off the alcohol. At this point, adjust the thickness of the sauce ¿ its consistency is up to you, but many cooks make their sauces too thick; add 1 or 2 teaspoons water to thin it or simmer the sauce for a moment to reduce and thicken it. Whisk in the cold butter, keeping the pan and whisk moving until all the butter melts. (Don't let it sit without whisking or the butter will separate.) Season, to taste, with the pepper, and if necessary, a few more drops of vinegar.
  • Slice the breasts crosswise, arrange the slices on individual heated plates, and spoon the sauce over the breasts. Serve hot, with orange wedges if desired.

2 Pekin (Long Island) duck breasts or 1 mallard breast (1 1/2 to 2 pounds each)
Salt and pepper
1 juicing orange or 6 kumquats
1/2 cup water
1/2 cup concentrated duck broth, 2 tablespoons homemade duck glaze or 1 tablespoon commercial glaze
1/8 teaspoon sugar
1 tablespoon orange flavored liqueur (recommended: Grand Marnier)
1 tablespoon balsamic, sherry, or red wine vinegar, or more to taste
1 1/2 tablespoons cold unsalted butter
Orange wedges


Provided by Bobby Flay

Categories     main-dish

Time 2h10m

Yield 4 Servings

Number Of Ingredients 39

Duck a l'Orange image


  • For the gastrique sauce: Combine the orange juice, sugar, garlic, orange liqueur, ginger and 2 cups of the vinegar in a medium saucepan and bring to a boil over high heat. Cook until the mixture reduces by half, about 20 minutes. Remove 1 cup of the reduction and set aside for the candied kumquats.
  • Strain the remainder of the reduction left in the saucepan and transfer to a large high-sided saute pan. Cook over high heat until reduced by half again, about 15 minutes. Make small slits in the habanero with a paring knife, add it to the reduction and let cook for 5 minutes more. Add the remaining 2 tablespoons vinegar and cook for 1 minute. Whisk in the butter and cook until it melts. Add the parsley, chives, peppercorns and thyme and season with salt and pepper.
  • For the duck confit: Whisk together the cinnamon, chile powders, cumin, coriander, ginger, sugar, garlic powder, onion powder, salt, allspice, cloves, fennel seed, cayenne, chile de arbol and 2 tablespoons of the black pepper in a small bowl and set aside.
  • Heat the oil in a large nonstick pan over medium heat, add the bacon and cook until lightly golden brown on both sides and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
  • Preheat the oven to 350 degrees and place a baking rack on a rimmed baking sheet.
  • Season the duck legs with salt, pepper and some of the spice rub. Store any remaining spice rub in an airtight container for a later use. Place the legs fat-side down in the baking drippings in the nonstick pan. Cook slowly over medium heat until the skin is very crisp, about 10 minutes. Turn them over and cook until the other side is crisp, 10 minutes more. Transfer the prepared baking sheet and keep warm in theoven until ready to serve.
  • For the duck breasts: Season the duck breasts on both sides with salt and pepper and place skin-side down in a cast iron pan. Cook slowly over medium heat, draining the rendered fat from the pan a few times, until the skin is very crisp, about 25 minutes. Turn the breasts over and continue cooking to medium and an instant-read thermometer inserted into the center registers 140 degrees F. Remove to a cutting board and let rest for 10 minutes before slicing crosswise into 1/4-inch-thick slices.
  • For the candied kumquats: Bring the reserved 1 cup gastrique to a boil in a small saucepan, reduce the heat to low, add the kumquarts and cook until soft and candied, about 20 minutes.
  • For the cranberry relish: Combine the orange juice and honey in a small saute pan, bring to a boil and cook until reduced by a quarter, about 3 minutes. Add the cranberries and cook until they pop and the mixture thickens slightly, about 10 minutes more. Set aside until ready to serve.
  • To serve: Spoon some of the gastrique onto 4 large dinner plates. Top with the duck confit and the sliced duck and spoon some of the cranberries and kumquarts on the sides. Garnish with thyme sprigs, if desired.

3 cups fresh orange juice
2 cups sugar
1 head garlic, sliced in half crosswise
2 tablespoons orange liqueur, such as Grand Marnier
One 4-inch piece fresh ginger, coarsely chopped
2 cups plus 2 tablespoons Chardonnay vinegar
1 habanero or scotch bonnet pepper
3 tablespoons cold unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
2 teaspoon coarsely crushed pink peppercorns
1 teaspoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
3 tablespoons ground cinnamon
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
3 tablespoons brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons kosher salt
1 tablespoon allspice
1 tablespoon ground cloves
1 tablespoon ground fennel seed
1 teaspoon cayenne pepper
1 teaspoon dried ground chile de arbol
2 tablespoons coarsely ground black pepper plus more for seasoning
2 tablespoons canola oil
1/4 pound slab bacon, sliced into three even strips
4 bone-in duck confit legs
4 duck breasts, skin scored
Kosher salt and freshly ground black pepper
8 kumquats, thinly sliced
1 cup fresh orange juice
2 tablespoons honey
1 1/2 cups fresh cranberries
Fresh thyme sprigs, for garnish

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