Canard à l'Orange
A classic French roast duck glazed with a glossy, sweet-tart orange sauce that balances rich meat with bright citrus.
Contains common allergens
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Instructions
- 1
Pat the duck completely dry, prick the skin all over with a fork without piercing the meat, season generously inside and out with salt and pepper, then roast breast-up on a rack at 425°F for 30 minutes to render the fat.
- 2
Lower the oven to 350°F and continue roasting for about 1 hour 15 minutes, basting occasionally with the rendered fat, until the juices run clear and an instant-read thermometer in the thigh reads 165°F.
- 3
While the duck roasts, make a gastrique by cooking the sugar and red wine vinegar in a saucepan over medium heat until it turns a deep amber caramel, about 6 minutes, swirling but not stirring.
- 4
Carefully whisk the orange juice and stock into the caramel (it will sputter), bring to a simmer, and reduce by half until lightly syrupy, about 15 minutes.
- 5
Stir in the Grand Marnier and orange segments, then whisk in the cold butter off the heat to give the sauce a glossy finish and adjust salt to taste.
- 6
Rest the roasted duck for 10 minutes, carve into portions, and spoon the warm orange sauce generously over the top before serving.
Plan it in Listahan
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