An exceptional classic of French cuisine, the crisp skin of Duck a l’Orange is contrasted by the moist, succulent and sweet meat of the duckling. The sauce adds the perfect complement. ¬†Ideal with wild rice.
Duck a l'Orange

Duck a l'Orange
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: French
Serves: 4
  • 2 ducklings, 4 to 4 1/2 pounds, each
  • salt and pepper
  • 3 large unpeeled apples, cored and diced
  • 5 1/2 Cups raisins
  • 1 large onion chopped
  • 2 cloves garlic
  • 1 Cup orange juice
  • 1/4 Cup honey
  • 2 teaspoons soy sauce
  • 2 Tablespoons orange juice
  • thin orange slices
  1. Wash ducks. Prick skin on all sides with fork and rub well with cut garlic cloves. Sprinkle with salt and pepper inside and out.
  2. Combine apples raisins and onion; stuff into neck and back cavities. Secure with skewers. Place ducks breast up on rack in large shallow open pan.
  3. Roast at 325 for 1-1/4 hours basting frequently from the cup of orange juice. Blend honey soy sauce and 2 tablespoons of orange juice.
  4. Baste ducks with mixture. Increase heat to 400 and roast for 15 to 20 minutes longer.
  5. To serve garnish each platter with orange slices.
  6. Sauce: Simmer necks and giblet in water for 40 minute covered. Strain reserve liquid.
  7. When ducks are done skim off fat in the roasting pan and pour remaining juices about 1 cup into saucepan with 1 1/2 cups of reserved broth and 1/4 cup dry white wine. Bring to a boil and reduce heat. Simmer 5 minutes. Mix 4 Tablespoons of cornstarch in cold water to cover. Add just enough to sauce mixture to thicken.
  8. Add salt and pepper to taste.
Shown in the photo below in its classic form, with julienned strips of orange rind in a sweet orange sauce.

Serve with a white and wild rice blend, or white asparagus with Hollandaise or gaufrette potatoes.

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