Classic French Duck a L'Orange

Classic French Duck a L'Orange

This is an adaptation of Julia Child's recipe for French duck a l'orange, a dish that is a classic for a reason. Use fat ducks for this, either wild or domesticated. A small, fat goose is another option. 

Ingredients

  • fat ducks

    like mallards or pintail

    2
  • salt
  • sugar
    3 tbsp
  • red wine vinegar
    ¼ c
  • duck stock or beef stock
    2 c
  • sweet oranges
    4
  • arrowroot or corn starch
    1 tbsp
  • grand marnier or other orange liqueur
    3 tbsp
  • orange bitters)

    (optional

    ¼ tsp
  • room temperature butter
    2 tbsp

Directions

  1. 1

    Use a needle or sharp knife point to pierce the skin of the fat ducks all over, taking care to not pierce the meat itself; go in at an angle. This helps the fat render out of the bird. Salt the ducks well and preheat the oven to 325°F.

  2. 2

    Put the ducks in an ovenproof pan. I rest them on celery leaves to prop them above the level of the pan; this helps them crisp better. If you want, surround the duck with some root vegetables. Roast for 90 minutes.

  3. 3

    Take the pan out and increase the heat to 425°F. When it hits this temperature, put the birds back in the oven and roast until the skin is crispy, about 15 to 20 minutes.

  4. 4

    Meanwhile, boil the vinegar and sugar in a small pot until it turns brown. Pour in the stock little by little, stirring all the while. Set aside.

  5. 5

    Shave the peel off the oranges, grating some fine and keeping the peel of 2 oranges in large pieces. Juice 2 oranges. Cut segments from the other 2 oranges. Here is a tutorial on how to do that.

  6. 6

    When the ducks are ready, remove them from the oven and let them rest on a cutting board. 

  7. 7

    Finish the sauce. Bring it to a simmer, then add about 1/2 cup of orange juice and the large bits of peel. Simmer 5 minutes. Whisk together a little of the sauce with the starch, and, when it's mixed well, stir it into the saucepot to thicken. Add the Grand Marnier and enough salt and orange bitters to taste. Swirl in the butter one tablespoon at a time. 

  8. 8

    To serve, carve the duck and arrange on plates. Give everyone some orange supremes and pour over the sauce. Garnish with the grated zest, and serve with good bread, mashed potatoes or celery root, or polenta. 

Classic French Duck a L'Orange

Classic French Duck a L'Orange

980 cal

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About this Recipe

Dreaming of a culinary masterpiece that evokes the romance of classic French cuisine? This adaptation of Julia Child's Classic French Duck a l'Orange brings an iconic dish right to your table, perfect for a special occasion. You'll discover why this rich, flavorful main course has captivated diners for generations.

What makes this Classic French Duck a l'Orange truly special is its celebration of succulent, fatty duck combined with the vibrant, zesty sweetness of fresh oranges and a silky, aromatic sauce. The recipe specifically calls for fat ducks, such as mallards or pintail, ensuring incredible flavor and a luscious texture that sets this dish apart. It's a timeless preparation that focuses on quality ingredients and balanced flavors.

Prepare for an extraordinary dining experience. You'll enjoy tender, perfectly roasted duck with crisp skin, enveloped in a shimmering orange sauce that harmonizes sweetness with a delicate tang. The sauce, made rich with duck or beef stock, brightened by fresh orange juice, and deepened by Grand Marnier and a hint of orange bitters, offers a complex, aromatic finish that brilliantly complements the savory duck. This is a undeniably decadent and deeply satisfying meal designed to impress.

Customization & Variations

While rooted in tradition, this Classic French Duck a l'Orange offers a few flexible points. If wild duck isn't readily available, a high-quality domesticated duck works beautifully. For a truly unique take, you can even opt for a small, fat goose. For the sauce, feel free to use another good quality orange liqueur if Grand Marnier isn't on hand, and the orange bitters are a lovely optional addition for extra depth.

This magnificent dish is the quintessential centerpiece for an elegant dinner party or a memorable holiday meal. Serve it simply with roasted potatoes or a delicate green salad to allow the rich duck and its magnificent sauce to truly shine.

Frequently Asked Questions