Growing up with a love for bold and unique flavors, I’ve always been drawn to dishes that strike the perfect balance between richness and freshness.

This orange duck recipe—often referred to as Duck à l’Orange—is a testament to that harmony.

With its crispy, golden skin and tangy orange sauce, it’s an elegant dish that feels like a gourmet experience, yet it’s surprisingly simple to prepare.

Orange duck is a classic French-inspired dish that combines the tender richness of duck breast with a sweet and tangy orange sauce.

Perfect for dinner parties or a special family meal, this dish is all about balancing the duck’s savory flavors with the bright citrus notes of the sauce.

The result is a show-stopping plate that tastes as incredible as it looks.

Orange Duck
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Orange Duck

Recipe by JoanneCourse: MainCuisine: French-inspiredDifficulty: Intermediate
Servings

2

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

450

kcal

Ingredients

  • For the Duck

  • 2 duck breasts (8 ounces each, skin-on)

  • 1 tablespoon kosher salt (or to taste)

  • ½ teaspoon freshly ground black pepper

  • 1 tablespoon duck fat (or vegetable oil)

  • For the Orange Sauce:

  • 1 tablespoon fresh orange zest (divided into fine zest and thin strips for garnish)

  • 2 tablespoon Grand Marnier (or another orange liqueur)

  • 2 tablespoon cherry vinegar (or red wine vinegar)

  • 2 tablespoon orange marmalade

  • 1 pinch cayenne pepper

  • 1 cup chicken stock (or duck stock, if available)

  • 1 teaspoon all-purpose flour

  • 1 tablespoon unsalted butter

Directions

  • Prepare the Duck:
  • Score the Skin: Using a sharp knife, score the skin of each duck breast in a cross-hatch pattern, being careful not to cut into the meat.
  • Season: Generously salt the skin and meat sides of the duck breasts. Let them rest at room temperature for 15 minutes to draw out moisture from the skin.
  • Pat Dry: After resting, pat the duck breasts dry with paper towels and lightly re-season the skin with a touch of salt.
  • Cook the Duck:
  • Heat a heavy-duty skillet over medium heat. Add duck fat or vegetable oil and heat for about 2 minutes.
  • Place the duck breasts skin-side down in the skillet. Cook for 6 minutes, allowing the fat to render out and the skin to become crispy. Adjust the heat slightly if needed to maintain a steady sizzle.
  • Flip the duck breasts and cook for an additional 4 minutes to achieve medium doneness (pink and juicy in the center). Use the poke test or thermometer (target internal temperature: ~135°F/57°C for medium).
  • Remove the duck breasts from the skillet and let them rest on a plate for at least 10 minutes.
  • Prepare the Sauce:
  • Discard most of the rendered duck fat from the skillet, leaving behind a thin layer.
  • Add 1 teaspoon of flour to the skillet and stir it into the remaining fat over medium heat. Cook for 1 minute to remove the raw flavor.
  • Add the orange zest, Grand Marnier, cherry vinegar, orange marmalade, cayenne pepper, and chicken stock. Stir well to deglaze the pan and dissolve caramelized bits into the sauce.
  • Bring the mixture to a boil, then reduce to a simmer. Let the sauce reduce until it thickens slightly and coats the back of a spoon (~5–7 minutes).
  • Remove from heat and whisk in the butter until the sauce becomes glossy. Taste and adjust salt if necessary.
  • Serve:
  • Slice the duck breasts crosswise into thin slices. Arrange on a serving plate and drizzle generously with the orange sauce.
  • Garnish with thin strips of orange zest for an elegant finish.

Recipe Video

Notes

  • Duck Fat: Save any rendered duck fat—it’s fantastic for roasting vegetables or making the crispiest potatoes.
  • Vinegar Substitute: If cherry vinegar isn’t available, red wine vinegar or apple cider vinegar works well.
  • Doneness Preference: For those who prefer well-done duck, extend cooking time by 2–3 minutes per side.

Storage and Warming Leftovers

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat slices gently in a skillet over low heat to preserve the crispy skin. Avoid microwaving, as it can make the skin soggy.