Duck With Orange Sauce Recipe

I love this duck with orange sauce recipe because it’s an incredible mash-up of savory and sweet flavors that dance beautifully on my taste buds, making me feel like a culinary genius. Plus, there’s just something so satisfying about pulling together such a fancy dish with that crispy skin and tangy orange glaze, totally impressing my friends at dinner parties.

I love the way my Duck with Orange Sauce recipe embodies true elegance. The whole duck is seasoned simply with salt and freshly ground black pepper.

The vibrant flavors of this dish come from the freshly squeezed orange juice (which, if you’re lucky, you can get from your own orange tree), orange marmalade, and Grand Marnier (which, by the way, should not be replaced with another orange liqueur). Balsamic vinegar and honey blend beautifully in this sauce and help it take on a truly delightful richness.

The butter and cornstarch—or, more accurately, the starch in the cornstarch that gives the sauce the right consistency—help elevate this dish and make it something truly special to serve at any dinner party.

Ingredients

Duck: High in protein and healthy fats, it offers a sumptuous foundation.

O.

J.

: Contributes natural sweetness and vitamin C, elevates the brightness of the dish.

Balsamic vinegar: Imparts acidity, elevating depth and flavor contrast.

Honey: An antioxidant-rich, natural sweetener that balances tart flavors.

Adding sweetness and texture, orange marmalade intensifies the flavor of citrus.

Grand Marnier: A liqueur that intensifies the orange flavor, not necessary but good if you want added richness.

Ingredient Quantities

• 1 whole duck, around 5 to 6 pounds
• Salt and freshly ground black pepper, to taste
• 1 cup freshly squeezed orange juice
• 1/4 cup chicken stock
• 1/4 cup orange marmalade
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• Zest of 1 orange
• 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
• 1 tablespoon butter
• 1 tablespoon Grand Marnier or other orange liqueur (optional)

Instructions

1. Your oven should be set to 375 °F (190 °C). Use paper towels to dry the duck, and then use salt and fresh black pepper to season the duck inside and out.

2. Position the duck in the roasting pan, breast side up. Use a fork to prick the skin all over, which will help the fat render out while the duck cooks.

3. Put the duck in the oven and roast it for 2 to 2 1/2 hours, or until, and this is important, the skin is crisp and golden brown and the internal temperature is 165°F (74°C). Baste occasionally with the rendered fat.

4. As the duck roasts, make the orange sauce. In a medium saucepan, combine the orange juice, chicken stock, orange marmalade, balsamic vinegar, honey, and orange zest and stir to combine. Heat over medium until the sauce begins to simmer, and then lower the heat to maintain a gentle simmer.

5. Allow the mixture to reach a simmer, letting it cook and reduce to about half its volume. This should take 10-15 minutes.

6. Mix the cornstarch and water together. Pour and stir this mixture into the sauce and cook, stirring constantly, until the sauce has thickened.

7. Take the saucepan off the heat and mix in the butter and Grand Marnier, if you are using it. Adjust the seasoning, if necessary, with salt and pepper so that the taste is just right.

8. After the duck has been cooked, take it out of the oven and allow it to rest for a minimum of 15 minutes before carving.

9. Slice the duck into serving pieces and lay them out on a platter.

10. Accompany the duck with orange sauce drizzled on top or served alongside for dipping. Relish your delectable Duck with Orange Sauce!

Equipment Needed

1. Oven
2. Roasting pan
3. Paper towels
4. Fork
5. Basting brush
6. Medium saucepan
7. Measuring cups
8. Measuring spoons
9. Zester
10. Knife
11. Cutting board
12. Mixing spoon or spatula
13. Small bowl (for cornstarch mixture)
14. Whisk
15. Meat thermometer
16. Serving platter

FAQ

• Q: Can I use frozen duck for this recipe?You can use frozen duck, but be sure to thaw it completely in the refrigerator before cooking.
• Q: How do I achieve crispy duck skin?To obtain skin with a crisp texture, ensure that the duck is thoroughly dried before cooking. Score the skin, and roast it in a very hot oven. Also, during roasting, drain off excess fat.
• Q: What can I substitute for Grand Marnier?You can use any orange liqueur in the place of Cointreau, or you can leave the liqueur out altogether for a non-alcoholic version.
• Q: How should I store leftovers?A: Store uneaten food in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.
• Q: Can I make the orange sauce ahead of time?You can prepare the sauce in advance and keep it in the refrigerator until you’re ready to use it. Reheat it very gently in a saucepan, then serve it over the duck.
• Q: Is there a substitute for orange marmalade?A: If you don’t have marmalade, you can use apricot preserves or increase the quantities of orange juice and zest.

Substitutions and Variations

Salt and freshly ground black pepper: Swap for pink Himalayan salt and white pepper for a different flavor profile.
Tangerine juice: Substitute with something else if you want a different kind of citrus twist.
Chicken stock: If you want a lighter flavor, use vegetable stock or water instead.
Substitute with apricot preserves if you prefer a different fruitiness. Orange marmalade works best, but you can use any jam or jelly.
Balsamic vinegar: If you want a different flavor profile, you can substitute red wine vinegar or apple cider vinegar.

Pro Tips

1. Pricking the Skin When pricking the duck’s skin, be careful not to pierce the meat. This will allow the fat to render out properly and help achieve a crispy skin without drying the meat.

2. Resting the Duck Allowing the duck to rest for at least 15 minutes after roasting is crucial. It allows the juices to redistribute throughout the meat, making it more tender and flavorful.

3. Rendering Fat Save the rendered duck fat. It can be used for roasting potatoes or other vegetables, imparting an incredible flavor.

4. Sauce Consistency Ensure the sauce is reduced to about half its volume before adding the cornstarch mixture. This reduction intensifies the flavors, and the cornstarch will help achieve a glossy, thickened sauce.

5. Carving Skill Use a sharp knife for carving to cleanly separate the pieces without tearing the skin or meat. Follow the natural joints and contours for the best results.