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Author:
notorious_foodie
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Christmas Duck à L'Orange
A classic and elegant French dish, this Christmas Duck à L'Orange features a whole roasted duck with crispy skin, served with a vibrant and tangy orange sauce. Perfect for a festive holiday dinner or a special date night, this recipe brings a touch of gourmet to your home cooking.
#Christmas
#Duck
#A L'Orange
#French Cuisine
#Holiday Dinner
#Roast Duck
#Easy Recipe
#Dinner Party
#Date Night
#Gourmet
Raw duck, scored and seasoned
Recipe Information
25m
Prep Time
2h 15m
Cook Time
2h 40m
Total Time
4
Servings
Medium
French
English
Nutrition (per serving)
750
Calories
55g
Protein
20g
Carbs
50g
Fat
Duck roasting in the oven
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Orange sauce simmering
Instructions
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- Preheat oven to 375°F (190°C). Pat the duck dry thoroughly with paper towels. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Prick the skin all over with a fork to help render fat.10m
Preview10mPreviewPreheat oven to 375°F (190°C). Pat the duck dry thoroughly with paper towels. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Prick the skin all over with a fork to help render fat. - Season the duck generously inside and out with salt and black pepper. Place the duck breast-side up on a rack in a roasting pan. Roast for 30 minutes.30m
Preview30mPreviewSeason the duck generously inside and out with salt and black pepper. Place the duck breast-side up on a rack in a roasting pan. Roast for 30 minutes. - Reduce oven temperature to 325°F (160°C). Continue roasting for 1.5 to 2 hours, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh. Periodically drain excess fat from the roasting pan.1h 45m
Preview1h 45mPreviewReduce oven temperature to 325°F (160°C). Continue roasting for 1.5 to 2 hours, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh. Periodically drain excess fat from the roasting pan. - While the duck roasts, prepare the orange sauce. In a saucepan, melt 2 tablespoons of rendered duck fat (or butter/oil) over medium heat. Sauté minced shallots and garlic until fragrant, about 2-3 minutes.5m
Preview5mPreviewWhile the duck roasts, prepare the orange sauce. In a saucepan, melt 2 tablespoons of rendered duck fat (or butter/oil) over medium heat. Sauté minced shallots and garlic until fragrant, about 2-3 minutes. - Deglaze the pan with red wine vinegar, scraping up any browned bits. Add orange juice, orange zest, chicken stock, honey, and fresh thyme. Bring to a simmer.5m
Preview5mPreviewDeglaze the pan with red wine vinegar, scraping up any browned bits. Add orange juice, orange zest, chicken stock, honey, and fresh thyme. Bring to a simmer. - Reduce the sauce by about one-third, until it slightly thickens, approximately 10-15 minutes. Stir in the Grand Marnier or orange liqueur if using. Season with salt and pepper to taste.15mPreview15mPreviewReduce the sauce by about one-third, until it slightly thickens, approximately 10-15 minutes. Stir in the Grand Marnier or orange liqueur if using. Season with salt and pepper to taste.
- Once the duck is cooked, remove it from the oven and let it rest for 15-20 minutes, loosely tented with foil. Carve the duck and arrange on a platter.20m
Preview20mPreviewOnce the duck is cooked, remove it from the oven and let it rest for 15-20 minutes, loosely tented with foil. Carve the duck and arrange on a platter. - Spoon the warm orange sauce over the carved duck. Garnish with fresh orange segments or zest and fresh thyme sprigs before serving.5m
Preview5mPreviewSpoon the warm orange sauce over the carved duck. Garnish with fresh orange segments or zest and fresh thyme sprigs before serving.
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