Duck à l'orange

Duck à l'orange

Based on 18 ratings
In app
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
"A classic recipe that you can enjoy as is but when a special Sunday or a holiday comes along, pair it with truffled potato and celery root purée and steamed kale and let the feast begin!"
Difficulty
Medium 👍
Preparation
60 min
Baking
90 min
Resting
0 min

Ingredients

2Servings
MetricImperial
½
whole duck
3
oranges
½
apple
¼
onion
1 sprigs
thyme
1 sprigs
marjoram
1 tbsp
honey
50 ml
chicken stock
½
shallot
1 tbsp
sugar
40 ml
red wine
40 ml
Port wine
½ tsp
black peppercorn
¾ tsp
coriander seeds
30 g
unsalted butter (cold)
salt

Utensils

oven, cutting board, knife, paper towels, kitchen twine, roasting pan, tongs, whisk, 2 bowls (small), pastry brush, citrus press, fine grater, pot, cooking spoon, pot (small), fine sieve

  • Step 1/4

    Preheat the oven to 180°C/350°F. Peel and finely dice an orange, the apple, and the onion and set aside. Wash the duck with cold water inside and out and pat dry with paper towels. Rub the duck with salt and fill the belly with the diced apple, onion, and orange, and full sprigs of thyme and marjoram.
    • ½ orange
    • ½ apple
    • ¼ onion
    • ½ whole duck
    • 1 sprigs thyme
    • 1 sprigs marjoram
    • salt
    • oven
    • cutting board
    • knife
    • paper towels
    • kitchen twine

    Preheat the oven to 180°C/350°F. Peel and finely dice an orange, the apple, and the onion and set aside. Wash the duck with cold water inside and out and pat dry with paper towels. Rub the duck with salt and fill the belly with the diced apple, onion, and orange, and full sprigs of thyme and marjoram.

  • Step 2/4

    Fry in the roasting pan until golden on both sides. Slice another orange. Remove the duck from the roasting pan, add orange slices and put the duck back in the pan. Transfer to the oven and roast for approx. 1.5 hrs.
    • ½ orange
    • roasting pan
    • tongs

    Fry in the roasting pan until golden on both sides. Slice another orange. Remove the duck from the roasting pan, add orange slices and put the duck back in the pan. Transfer to the oven and roast for approx. 1.5 hrs.

  • Step 3/4

    Whisk together honey and chicken stock and regularly baste the duck with this mixture while it’s baking. When cooked through, remove the duck from the roasting pan and drain the duck drippings from the pan into a small bowl. Keep the duck warm in the oven at 60°C/140°F while preparing the sauce.
    • 1 tbsp honey
    • 50 ml chicken stock
    • whisk
    • 2 bowls (small)
    • pastry brush

    Whisk together honey and chicken stock and regularly baste the duck with this mixture while it’s baking. When cooked through, remove the duck from the roasting pan and drain the duck drippings from the pan into a small bowl. Keep the duck warm in the oven at 60°C/140°F while preparing the sauce.

  • Step 4/4

    Zest and juice half the remaining oranges and segment the other half. Set aside. Thinly slice the shallots. Caramelize the sugar in a pot, add the shallots and sauté briefly. Add the orange juice, Port wine, black peppercorns, and coriander seeds. Pour in the pan drippings from the duck and bring the sauce to a boil. Blanch the orange zest for approx. 1 min. Pour the sauce through a colander, add cold butter, and the orange fillets and zest. Season with salt. Serve and enjoy!
    • 2 oranges
    • ½ shallot
    • 1 tbsp sugar
    • 40 ml red wine
    • 40 ml Port wine
    • ½ tsp black peppercorn
    • ¾ tsp coriander seeds
    • 30 g unsalted butter (cold)
    • salt
    • citrus press
    • fine grater
    • pot
    • cooking spoon
    • pot (small)
    • fine sieve

    Zest and juice half the remaining oranges and segment the other half. Set aside. Thinly slice the shallots. Caramelize the sugar in a pot, add the shallots and sauté briefly. Add the orange juice, Port wine, black peppercorns, and coriander seeds. Pour in the pan drippings from the duck and bring the sauce to a boil. Blanch the orange zest for approx. 1 min. Pour the sauce through a colander, add cold butter, and the orange fillets and zest. Season with salt. Serve and enjoy!

  • Enjoy your meal!

    Duck à l'orange

How-To Videos

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how-to-truss-a-chicken

How to truss a chicken

how-to-segment-an-orange

How to segment an orange

how-to-zest-citrus-fruits

How to zest citrus fruits

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