Duck à l’Orange

Ingredients:

• 1 whole duck (approximately 2.3kg / 5 lbs)
• 2 oranges, zest and juice
• 250ml (1 cup) chicken stock
• 125g (1/2 cup) sugar
• 60ml (1/4 cup) cold water
• 60ml (1/4 cup) red wine vinegar
• 30ml (2 tbsp) Grand Marnier or other orange-flavored liqueur
• Salt and freshly ground black pepper to taste
• 5g (1 tsp) cornstarch mixed with 15ml (1 tbsp) water to form a slurry

Welcome to the world of French gastronomy with one of its most iconic dishes: Duck à l’Orange. This timeless classic is a perfect blend of tender duck and a rich, tangy orange sauce that showcases the elegance of French cuisine. It’s a dish of contrasts, where savory meets sweet, a union that enchants the palate with its depth of flavor. Whether you’re looking to impress your dinner guests or enjoy a sophisticated meal at home, mastering Duck à l’Orange is both a rewarding and sumptuous experience. Follow our detailed recipe to create this culinary masterpiece in your kitchen!

Kitchen Equipment Required:

• Roasting Pan
• Skillet or Saucepan
• Meat Thermometer
• Mixing Bowls
• Knife and Cutting Board
• Measuring Cups and Spoons
• Whisk
• Kitchen Twine

Cooking Time: Total estimated time: 2 hours 30 minutes

Instructions:

1. Preheat the Oven: Preheat your oven to 190°C (375°F). This temperature allows the duck to roast evenly, achieving a crispy skin.
2. Prepare the Duck: Pat the duck dry with paper towels and season both inside and out with salt and pepper. Stuff the cavity with the zest of one orange and tie the legs together using kitchen twine.
3. Roast the Duck: Place the duck on a rack in a roasting pan. Roast in the preheated oven for about 1 hour and 30 minutes. Use a meat thermometer to check that the internal temperature reaches 74°C (165°F).
4. Make the Orange Sauce: While the duck is roasting, prepare the sauce. In a skillet, combine sugar and cold water over medium heat to create a caramel. Once the caramel reaches a light amber color, add red wine vinegar, orange juice, and chicken stock. Cook for another 10-15 minutes until reduced.
5. Finish the Sauce: Strain the sauce to remove any solids and return it to the skillet. Stir in the Grand Marnier and the cornstarch slurry. Simmer for 2-3 minutes, or until slightly thickened. Adjust seasoning with salt and pepper if needed.
6. Carve and Serve: Once the duck is cooked, remove it from the oven and let it rest for about 10 minutes. Carve the duck and arrange the pieces on a serving platter. Drizzle the orange sauce generously over the duck and garnish with sliced oranges if desired. Serve immediately.

Congratulations on creating a magnificent Duck à l’Orange! This dish encapsulates the art of French culinary tradition, combining the succulence of duck with the irresistible sweetness of orange. Whether enjoyed during a special occasion or as a delightful evening meal, this recipe is bound to leave a lasting impression. Share the joy of this delectable dish with family and friends, and revel in the applause of your culinary success. Bon appétit!

Wyatt Travis Creator of AI MultiPrompter

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