Duck a l'Orange

Take your duck with orange sauce to the next level with this Duck a l'Orange recipe! Use our whole duck or roast half duck and top with this flambeed orange sauce and orange zest for this classic dish.

Ingredients

  • 1/3 cup Brown Sugar
  • 1/3 cup Granulated Sugar
  • 1 Tbsp. Corn Starch
  • 2 Tbsp. Butter
  • 1 cup Orange Juice
  • 1/4 tsp. Salt
  • 1/4 tsp. Cayenne Pepper
  • 1/4 cup Grand Marnier
  • 2-3 fresh navel oranges
  • 2 stalks Celery (only if using whole duck)

Direction

Whole Duck Preparation:

  • If using a Whole Duck for this recipe, season whole duck in paprika, salt and pepper then stuff with oranges and celery stalk.
  • Follow packaging directions for roasting in oven.

Roast Half Preparation:

  • If using Roast Halves for this recipe, reheat Roast Halves in the oven according to packaging instructions.

Flambeed Orange Sauce:

  • Melt butter in pan at medium heat and slowly stir in corn starch, brown sugar and granulated sugar to start the roux.
  • Slowly pour in orange juice while stirring constantly until sugar has absorbed.
  • Mix in Cayenne pepper and salt and let simmer for 5 minutes until thickened.
  • Carefully pour in Grand Marnier and light flame to flambé in pan. You can skip this step if you do not feel comfortable with the flame.

Serving:

  • Zest one of the oranges and cut another into wedges.
  • Place the Whole Duck or Roast Halves on a plate and pour orange sauce over duck.
  • Sprinkle orange zest over duck and serve orange slices on the side.
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