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Duck a l’Orange

Duck a l’Orange

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  • 1 tbsp Kosher salt
  • 1 tsp Ground coriander
  • 1/2 tsp Ground cumin
  • 1 tsp Black pepper
  • 5-6 lb Long Island(Pekin) duck
  • 1 Orange, quartered
  • 4 sprigs Fresh thyme
  • 4 sprigs Fresh marjoram
  • 2 sprigs Fresh flat-leaf parsley
  • 1 Small onion, cut into 8 wedges
  • 1/2 cup Dry white wine
  • 1/2 cup Duck stock, or reduced-sodium chicken broth
  • 1/2 Carrot
  • 1/2 Celery rib
  • 1/3 cup Sugar
  • 1/3 cup Fresh orange juice
  • 2 tbsp White-wine vinegar
  • 1/8 tsp Salt
  • 2-4 tbsp Duck stock, or reduced-sodium chicken broth
  • 1 tbsp Unsalted butter, softened
  • 1 tbsp All-purpose flour
  • 1 tbsp Fine julienne of orange zest


  1. Preheat oven to 475°F.
  2. Combine the salt, coriander, cumin and pepper.
  3. Pat the duck dry with paper towels. Rub the spice mixture on the inside and outside of the duck.
  4. Stuff the duck with the thyme, marjoram, parsley, 2 orange quarters and 4 onion wedges.
  5. Squeeze juice from remaining half of orange and combine together with wine and stock. Set aside.
  6. Spread remaining onion wedges, carrot and celery in the roasting pan. Place duck on top of vegetables and roast for 30 minutes.
  7. Reduce oven to 350. Pour wine mixture into roasting pan and continue roasting until thermometer inserted into a thigh registers 170°F, about 1 to 1¼ hours.
  8. Remove duck from oven and turn on broiler. Broil duck 3 – 4 inches from broiler until top is golden brown, about 3 minutes.
  9. Drain the juices from the cavity into the pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes before slicing.

Make the sauce:

  1. While the duck roasts, cook sugar in a saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally, until sugar melts into a deep golden caramel.
  2. Add orange juice, vinegar and salt and simmer over low heat, stirring occasionally, until sauce is thoroughly combined. Remove syrup from heat and set aside.
  3. Pour pan juices through a fine-mesh sieve into a bowl, then skim off fat. Add enough stock to pan juices to total 1 cup of liquid.
  4. Stir together butter and flour until smooth.
  5. Bring pan juices and stock to a simmer. Add butter and flour mixture, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened.
  6. Serve on the side with the duck.


Recipe adapted from