Duck à l’Orange: A Classic French Delicacy with Citrus Glaze

Duck à l’Orange: A Classic French Delicacy with Citrus Glaze

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Duck à l’Orange is a quintessential French dish known for its succulent, crispy-skinned duck paired with a tangy and sweet orange sauce. This elegant yet approachable dish is perfect for a special dinner or a sophisticated family meal. The combination of tender duck meat and vibrant citrus flavors creates a harmonious and luxurious dining experience.

Ingredients:

• 1 whole duck (about 5-6 lbs)
• Salt and pepper, to taste
• 1 cup freshly squeezed orange juice
• Zest of 1 orange
• 1/4 cup white wine vinegar
• 1/4 cup sugar
• 1 cup chicken broth
• 2 tablespoons Grand Marnier or other orange liqueur (optional)
• 2 tablespoons unsalted butter
• 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Duck: Rinse the duck thoroughly inside and out under cold water. Pat it dry with paper towels. Trim any excess fat around the neck and cavities. Using a sharp knife, score the skin of the duck in a crisscross pattern, being careful not to cut into the meat. Season the duck generously with salt and pepper, both inside and out.
3. Roast the Duck: Place the duck on a rack in a roasting pan. Roast for about 1 hour, then remove the pan from the oven. Pour off any accumulated fat from the pan. Continue roasting for another 30 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
4. Prepare the Orange Sauce: While the duck is roasting, prepare the orange sauce. In a small saucepan over medium heat, combine the orange juice, orange zest, white wine vinegar, and sugar. Bring to a boil, then reduce the heat and simmer until the sauce thickens slightly, about 10 minutes. Add the chicken broth and cook for an additional 5 minutes. If desired, stir in the Grand Marnier for an extra depth of flavor.
5. Finish the Sauce: Add the butter to the orange sauce and stir until melted and incorporated. If you prefer a thicker sauce, mix the cornstarch with water to form a slurry and gradually stir it into the sauce, cooking until it thickens to your desired consistency.
6. Rest and Carve the Duck: Once the duck is done roasting, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, making for a juicier bird. Carve the duck into serving pieces.
7. Serve: Serve the carved duck with the warm orange sauce drizzled over the top. Garnish with additional orange zest or slices if desired. Enjoy your Duck à l’Orange with a side of roasted vegetables or a fresh salad for a complete meal.

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