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 whole duckling
- 2 oranges
- 1/2 cup orange juice
- 1/4 cup honey
- Salt and pepper to taste
Instructions
- 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.
- 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.
- 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.
- Zest one orange and set aside. Cut the oranges into quarters and stuff them inside the duck's cavity to infuse flavor during roasting.
- Roast the duckling in the preheated oven for 45 minutes, basting occasionally with its own fat. The skin should turn golden brown and crispy.
- 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.
- Remove the duck from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring moist meat.
- Carve the duckling and drizzle generously with the prepared orange sauce. Serve immediately, garnishing with fresh orange segments if desired.
Tips
- • 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
