Crispy Duck A L’Orange Recipe- You won’t believe how easy this dish really is! 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.

Crispy Duck a l'Orange

Course: Main Course, Main Dish
Cuisine: French
Keyword: duck a l'orange
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 3
Calories: 2762 kcal
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.



  • 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


  1. Preheat oven to 475 degrees.
  2. Prepare a roasting pan or broiler pan an elevated grate.
  3. 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.
  4. Pour boiling water over duck, the skin will tighten. Allow to cool and dry. Leave remaining water in the bottom of the roasting pan.
  5. 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.
  6. Add orange juice and white wine into the bottom of the roasting pan.
  7. Place duck into the oven for 10 minutes to create the crust. Lower temperature to 350 degrees.
  8. Meanwhile, start the a l'orange sauce.
  9. Roast for approximately 1 hour and 15 minutes, or until thermometer registers to 170 degrees in the thigh.
  10. To finish, turn broiler on high, watching closely, for an additional 3-4 minutes to evenly brown the top of the duck.
  11. Remove, transfer to a cutting board and allow to cool while you finish off your a'l orange sauce.
  12. 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:

  1. 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. .

  2. 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
  3. 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. 

  4. When duck is complete, measure out 1 cup drippings. 

  5. Brush over cooked duck and serve. Enjoy!
  6. If you've tried this recipe, come back and let us know how it was! 

  7. Whisk duck drippings mixture with salt and butter-flour to make a thick paste. Stir in orange marmalade. 

  8. Caramelized mixture should still be fairly warm, whisk with duck dripping-orange marmalade to make one sauce. 

  9. Baste sauce all over duck right before serving. This keeps the skin crispy, but covers it with flavorful sauce. 

Recipe Notes

Reserve fat and roast with vegetables or potatoes.

Nutrition Facts
Crispy Duck a l'Orange
Amount Per Serving
Calories 2762 Calories from Fat 2169
% Daily Value*
Fat 241g371%
Saturated Fat 82g513%
Cholesterol 469mg156%
Sodium 5204mg226%
Potassium 1449mg41%
Carbohydrates 66g22%
Sugar 60g67%
Protein 70g140%
Vitamin A 1305IU26%
Vitamin C 54mg65%
Calcium 106mg11%
Iron 15.3mg85%
* Percent Daily Values are based on a 2000 calorie diet.