Duck à l’Orange is a classic French dish that perfectly balances crispy, succulent duck breast with a rich, tangy orange sauce. Paired with roasted vegetables, this elegant yet simple dish brings a refined taste of French cuisine to your table.
Why You’ll Love This Recipe
- Classic French Elegance – A signature dish of French gastronomy, perfect for special occasions.
- Crispy and Juicy Duck – Golden, crispy skin with tender, flavorful meat.
- Sweet and Tangy Orange Sauce – The combination of orange juice, honey, and balsamic vinegar creates a beautifully balanced glaze.
- Easy Yet Impressive – With simple steps, this dish looks and tastes restaurant-quality.
- Perfect Side Pairing – Roasted Brussels sprouts, potatoes, and cherry tomatoes complete the meal with texture and flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the duck:
- 2 duck breasts (magrets de canard)
- Salt and black pepper to taste
For the orange sauce:
- 1/2 cup freshly squeezed orange juice
- Zest of 1 orange
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1/2 cup chicken broth
- 1 tablespoon butter
For the roasted vegetables:
- 1/2 lb Brussels sprouts, halved
- 2 medium potatoes, sliced
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons chopped pistachios
- Fresh mint for garnish
Directions
Prepare the duck:
- Score the skin – Using a sharp knife, score the duck breast skin in a crisscross pattern, being careful not to cut into the meat.
- Season – Generously season both sides with salt and black pepper.
- Sear the duck – Place the duck breasts skin-side down in a cold pan. Turn the heat to medium and cook for 6-8 minutes until golden and crispy.
- Flip and finish – Turn the duck over and cook for another 3-4 minutes for medium-rare. Adjust cooking time for desired doneness.
- Rest the meat – Transfer the duck to a plate and let it rest while preparing the sauce.
Make the orange sauce:
- Remove excess fat – Pour off most of the rendered duck fat from the pan, leaving about 1 tablespoon.
- Simmer the sauce – Add orange juice, zest, honey, balsamic vinegar, and chicken broth to the pan. Simmer for 5 minutes until slightly reduced.
- Finish with butter – Stir in 1 tablespoon butter for a silky, glossy sauce.
Roast the vegetables:
- Preheat the oven – Set the oven to 400°F (200°C).
- Prepare the vegetables – Toss Brussels sprouts, potatoes, and cherry tomatoes with olive oil, salt, and black pepper in a mixing bowl.
- Roast – Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
Assemble and serve:
- Slice the duck – Cut the rested duck breasts into thin slices.
- Drizzle with sauce – Spoon the warm orange sauce over the duck.
- Plate with vegetables – Arrange the roasted vegetables on the side.
- Garnish – Sprinkle with chopped pistachios and fresh mint for a final touch.
Servings and Timing
- Servings: 2
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Calories: Approximately 550 kcal per serving
Variations
- Spiced Orange Sauce: Add a pinch of cinnamon or star anise for a deeper flavor.
- Wine-Enhanced Sauce: Replace balsamic vinegar with Grand Marnier or dry white wine for a boozy twist.
- Extra Crispy Skin: After searing, finish the duck in a 375°F (190°C) oven for 5 minutes for extra crispness.
- Vegetable Swap: Use asparagus, sweet potatoes, or roasted carrots instead of Brussels sprouts.
- Nut-Free Option: Omit pistachios or replace with toasted sunflower seeds.
Storage/Reheating
- Refrigeration: Store leftover duck and sauce separately in airtight containers for up to 3 days.
- Reheating: Warm the duck in a low oven (300°F/150°C) for 10 minutes to preserve crispness. Reheat the sauce on the stovetop.
- Freezing: Duck and sauce can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
What is Duck à l’Orange?
It’s a traditional French dish featuring crispy duck breast served with a sweet and tangy orange sauce.
How do I get extra crispy duck skin?
Start with a cold pan, cook skin-side down for 6-8 minutes, and avoid moving the duck too much while cooking.
Can I make the orange sauce ahead of time?
Yes! The sauce can be made 1-2 days ahead and stored in the refrigerator. Reheat before serving.
What side dishes go well with Duck à l’Orange?
Besides roasted vegetables, mashed potatoes, rice, or a simple green salad pair beautifully.
Can I use duck legs instead of duck breasts?
Yes, but the cooking method changes. Duck legs should be slow-cooked or braised for tenderness.
Why rest the duck after cooking?
Resting allows the juices to redistribute, ensuring a more flavorful and juicy bite.
What kind of oranges should I use?
Fresh navel oranges work best, but you can also use blood oranges for a sweeter, richer sauce.
Can I substitute chicken for duck?
Yes! Chicken thighs with skin-on are a good substitute, though duck has a richer flavor.
What wine pairs well with Duck à l’Orange?
A Pinot Noir or a medium-bodied white wine like Viognier complements the dish beautifully.
Is this dish difficult to make?
Not at all! While it looks impressive, the steps are simple, making it perfect for both beginners and experienced cooks.
Conclusion
Duck à l’Orange is a timeless French dish that brings together crispy duck and a beautifully balanced orange sauce. Paired with roasted vegetables, this meal is both elegant and satisfying. Whether for a romantic dinner or a special gathering, this recipe is sure to impress with its refined flavors and restaurant-quality presentation!
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Duck à l’Orange (Canard à l’Orange)
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A classic French dish, Duck à l’Orange features crispy, golden duck breast glazed in a rich, tangy orange sauce. Served alongside roasted Brussels sprouts, potatoes, and cherry tomatoes, this dish is the perfect balance of savory and sweet flavors.
Ingredients
For the duck:
- 2 duck breasts (magrets de canard)
- Salt and black pepper to taste
For the orange sauce:
- 1/2 cup freshly squeezed orange juice
- Zest of 1 orange
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1/2 cup chicken broth
- 1 tbsp butter
For the roasted vegetables:
- 1/2 lb Brussels sprouts, halved
- 2 medium potatoes, sliced
- 1/2 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 tbsp chopped pistachios
- Fresh mint for garnish
Instructions
Prepare the duck:
- Score the skin of the duck breast in a crisscross pattern (without cutting into the meat).
- Season with salt and black pepper.
- Place the duck skin-side down in a cold pan and cook over medium heat for 6-8 minutes, until the skin is golden and crispy.
- Flip and cook for another 3-4 minutes for medium-rare.
- Set aside and let the duck rest for 5 minutes before slicing.
Make the orange sauce:
- In the same pan, remove excess fat, leaving about 1 tablespoon.
- Add orange juice, zest, honey, balsamic vinegar, and chicken broth.
- Simmer for 5 minutes, stirring occasionally.
- Stir in butter to thicken and create a glossy finish.
Roast the vegetables:
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts, potatoes, and cherry tomatoes with olive oil, salt, and pepper.
- Spread evenly on a baking sheet and roast for 20-25 minutes, until golden and tender.
Serve:
- Slice the duck breast and arrange on plates.
- Drizzle with the orange sauce.
- Serve with the roasted vegetables.
- Garnish with chopped pistachios and fresh mint.
Notes
- Scoring the skin helps render the fat and achieve crispy, golden skin.
- Letting the duck rest before slicing locks in the juices.
- The orange sauce can be enhanced with a splash of Grand Marnier or Cointreau for extra depth.
- Serve with a light red wine like Pinot Noir or a citrusy white wine like Viognier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Seared, Roasting
- Cuisine: French
