John Washington
Exquisite French Duck à l’Orange
Duck à l’Orange is a classic French dish that combines the rich flavors of duck with the tangy and sweet notes of orange and Grand Marnier liqueur. This delectable dish is a true celebration of French culinary artistry and is perfect for a festive dinner or a romantic meal for two.
Ingredients ###
Duck:
– 1 whole duck (about 4-5 lbs)
– Sea salt and freshly ground black pepper
– 1 orange, quartered
– Fresh thyme sprigs
Orange Sauce:
– 2 oranges, juiced and zested
– 1/2 cup sugar
– 1/2 cup red wine vinegar
– 2 cups chicken broth
– 2 tbsp Grand Marnier (or other orange liqueur)
– 1 tbsp cornstarch mixed with 2 tbsp water
– 1 tbsp butter
– Salt and pepper to taste
Instructions ###
1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Duck:
Pat the duck dry with paper towels. Season the inside and outside generously with salt and pepper. Place the orange quarters and thyme sprigs inside the cavity of the duck.
3. Roast the Duck:
Place the duck on a rack in a roasting pan, breast-side up. Roast in the preheated oven for about 1.5 to 2 hours or until the skin is crispy and the internal temperature reaches 165°F (74°C). Baste the duck occasionally with its own fat during roasting.
4. Prepare the Orange Sauce:
While the duck is roasting, prepare the sauce. In a medium saucepan, combine the orange juice, orange zest, and sugar. Cook over medium heat until the sugar dissolves and it becomes syrupy, about 10 minutes.
5. Deglaze with Vinegar:
Add the red wine vinegar to the mixture, stirring until well combined. Then add the chicken broth and bring it to a simmer.
6. Add Grand Marnier:
Stir in the Grand Marnier and let the sauce simmer on low heat for about 15 minutes.
7. Thicken the Sauce:
Stir in the cornstarch mixture and cook until the sauce has thickened, about 2-3 minutes. Add the butter, stir until melted, and season with salt and pepper to taste.
8. Carve and Serve:
Once the duck is done roasting, let it rest for about 10 minutes before carving. Serve the duck with the orange sauce drizzled over it.
