Duckling with Orange Sauce

Duckling with Orange Sauce

Prepare to embark on a culinary journey that will transform your kitchen into a Parisian bistro! This Duckling with Orange Sauce is not just a recipe—it's a gastronomic experience that marries the rich, succulent flavor of perfectly roasted duck with the bright, zesty essence of fresh oranges. Imagine crispy golden skin, tender meat, and a luxurious sauce that will make your taste buds dance with delight. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this classic French dish promises an unforgettable dining experience.

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings

Ingredients

  1. 1 whole duckling
  2. 2 oranges
  3. 1/2 cup orange juice
  4. 1/4 cup honey
  5. Salt and pepper to taste

Instructions

  1. Remove the duckling from refrigerator 30 minutes before cooking to bring it to room temperature. Pat the duck dry thoroughly with paper towels to ensure crispy skin.
  2. Preheat the oven to 425°F (220°C). Trim excess fat from the duck's cavity and score the skin in a crosshatch pattern, being careful not to cut into the meat.
  3. Season the duckling generously inside and outside with salt and pepper. Place the duck breast-side up on a rack in a roasting pan to allow fat to drain during cooking.
  4. Zest one orange and set aside. Cut the oranges into quarters and stuff them inside the duck's cavity to infuse flavor during roasting.
  5. Roast the duckling in the preheated oven for 45 minutes, basting occasionally with its own fat. The skin should turn golden brown and crispy.
  6. While the duck is roasting, prepare the orange sauce. In a saucepan, combine orange juice, honey, and orange zest. Simmer over medium heat until the sauce reduces and thickens slightly.
  7. Remove the duck from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring moist meat.
  8. Carve the duckling and drizzle generously with the prepared orange sauce. Serve immediately, garnishing with fresh orange segments if desired.

Tips

  1. • Always start with a room temperature duck to ensure even cooking • Pat the duck skin completely dry to achieve that coveted crispy exterior • Score the skin in a crosshatch pattern to help render fat and create a crisp finish • Use a roasting rack to allow fat to drain and prevent the duck from sitting in its own juices • Baste the duck periodically during roasting to maintain moisture • Let the duck rest after cooking to redistribute juices and ensure maximum tenderness • For an extra flavor boost, stuff the cavity with fresh orange quarters during roasting • Use a meat thermometer to check internal temperature for perfect doneness • Don't rush the sauce reduction—low and slow develops the most intense flavors

Nutrition Facts

Calories: kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: mg

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