Crispy Duck a L’Orange Recipe
While we are all obsessed with easier and quicker, there is sense of accomplishment that comes making the classics, like Crispy Duck a l’Orange.
The technique and preparation is more time consuming, but not nearly difficult.
Classic crispy duck a l’orange makes for a perfect holiday or special event dinner. Super juicy and flavorful meat with a crispy, seasoned skin.
Looks are deceiving for a duck. Although they look like the size of a chicken that would feed 4 people, they often only have enough meat for 2-3, purchase accordingly.
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While the Duck a l’orange is amazingly tasty, the duck fat that rolls off your bird is almost like liquid gold. Reserve it in the freezer and roast vegetables or potatoes for another meal. You won’t believe the flavor!
A beautiful thing for a duck is a nice crispy skin. This can be achieved in two ways.
The first is allowing the duck to dry out in the refrigerator uncovered overnight and the second is to cover with boiling water, making the skin tighten up, and then coating with a salty crust that will suck up any remaining moisture. I use the later method for my Crispy Duck a l’Orange.
The a l’Orange sauce is simple and also takes great on chicken or even salmon.
If you like this recipe for duck, check out these other fun recipes:
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Crispy Duck a l’Orange
- 4-5 pound duck giblets removed
- 2 cups boiling water
- 2 tablespoons Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground thyme
- 1 teaspoon ground marjoram
- 1 orange cubed
- 1/2 cup orange juice
- 1/2 cup dry white wine
A l’Orange Sauce:
- 1/3 cup sugar
- 1/3 cup orange juice
- 2 tablespoons white wine vinegar
- 1/8 teaspoon fine sea salt
- 1 cup duck drippings
- 1 tablespoon butter room temperature
- 1 tablespoon flour
- 1/2 cup orange marmalade
- Preheat oven to 475 degrees.
- Prepare a roasting pan or broiler pan an elevated grate.
- Place duck(s) on the broiler pan, pierce skin several times. This will allow the fats and steam to release from the duck, helping the skin crisp up.
- Pour boiling water over duck, the skin will tighten. Allow to cool and dry. Leave remaining water in the bottom of the roasting pan.
- Mix Kosher salt through marjoram in a small bowl. When duck is cooled and dry, generously rub skin with spice mixture, any remaining can be rubbed on the inside cavity. Stuff inside cavity with cubed orange and truss duck just like a turkey.
- Add orange juice and white wine into the bottom of the roasting pan.
- Place duck into the oven for 10 minutes to create the crust. Lower temperature to 350 degrees.
- Meanwhile, start the a l’orange sauce.
- Roast for approximately 1 hour and 15 minutes, or until thermometer registers to 170 degrees in the thigh.
- To finish, turn broiler on high, watching closely, for an additional 3-4 minutes to evenly brown the top of the duck.
- Remove, transfer to a cutting board and allow to cool while you finish off your a’l orange sauce.
- Pour liquid in the bottom of the roasting pan into a gravy separator. Skim off all fat* and measure out 1 cup drippings.
A l’Orange Sauce:
- Place sugar in a dry saucepan over medium heat. Swirl every so often until sugar dissolves. It will start to melt and caramelize to an amber color. .
- Immediately whisk in orange juice and white wine vinegar. Mixture will spit and sizzle, sugar will harden, but have no fear, keep stirring and it will dissolve
- Set caramelized sauce aside until duck is complete. Meanwhile, mash together room temperature butter with flour and set side until the sauce it ready to be fully assembled.
- When duck is complete, measure out 1 cup drippings.
- Brush over cooked duck and serve. Enjoy!
- If you’ve tried this recipe, come back and let us know how it was!
- Whisk duck drippings mixture with salt and butter-flour to make a thick paste. Stir in orange marmalade.
- Caramelized mixture should still be fairly warm, whisk with duck dripping-orange marmalade to make one sauce.
- Baste sauce all over duck right before serving. This keeps the skin crispy, but covers it with flavorful sauce.