Duck à l'Orange

Name: Duck à l'Orange
Total time: 2 h 11 min
Yield: 4 servings
Cuisine: french
Ingredients: 2 piece Orange; 1 piece Lemon; 2 piece Orange; 3 piece Shallots; 1 piece Carrots; 1 piece Celery stalk; 2 piece Garlic clove; 1 piece Whole duck, about 2–2.5 kg; 8 g Fine salt; 1 tsp Ground black pepper; 3 sprig Fresh thyme; 2 piece Bay leaf; 60 g White sugar; 45 ml White wine vinegar; 300 ml Chicken stock; 120 ml Dry white wine; 60 ml cognac; 10 g Cornflour; 40 g Unsalted butter; 1 sprig Fresh thyme; 30 ml Water, cold, for the cornflour

2 hr 7 min · 23 min active · makes ~3.7 kg · Easy

A whole duck roasted on shallots, carrot and herbs, served with an orange caramel sauce made from the roasting juices, white wine and chicken stock, and finished with orange segments and zest.

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Duck à l'Orange

A whole duck roasted on shallots, carrot and herbs, served with an orange caramel sauce made from the roasting juices, white wine and chicken stock, and finished with orange segments and zest.

See more →

TOTAL TIME

2 hr 7 min

ACTIVE TIME

23 min

QUANTITY

~3.7 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/19

Tools0/14

Ingredients

0/19 gathered · 4 servings

4piece

1piece

3piece

1piece

2piece

about 2–2.5 kg1piece

1tsp

4sprig

2piece

60g

45ml

300ml

120ml

60ml

10g

40g

cold, for the cornflour30ml

#	Quantity	Notes	State
1	4piece	—	—
2	1piece	—	—
3	3piece	—	—
4	1piece	—	—
5	1piece	—	—
6	2piece	—	—
7	1piece	about 2–2.5 kg	—
8	8g	—	—
9	1tsp	—	—
10	4sprig	—	—
11	2piece	—	—
12	60g	—	—
13	45ml	—	—
14	300ml	—	—
15	120ml	—	—
16	60ml	—	—
17	10g	—	—
18	40g	—	—
19	30ml	cold, for the cornflour	—

Tools

20 items

Serveware

1 item

Procedure

42 steps

1 of 42

Set the oven to 200 °C and let it heat fully before you put the duck in.

200°C

⏱ 10 min

2 of 42

Finely grate the zest of 2 oranges into the small bowl using a microplane, taking only the bright outer layer.

Orange · 2 piece

⏱ 1 min

ResultGrated orange zest

3 of 42

Halve the zested oranges and press them firmly on the citrus juicer, collecting all the juice in the second small bowl, leaving the zest behind.

⏱ 30s

ResultOrange juiceused in step 27

4 of 42

Halve the lemon and press it on the citrus juicer, collecting the juice in the third small bowl.

Lemon · 1 piece

⏱ 20s

ResultLemon juiceused in step 29

5 of 42

Finely grate the zest of the remaining 2 oranges into the fourth small bowl and set aside for finishing the sauce.

Orange · 2 piece

⏱ 1 min

ResultGrated orange zest

6 of 42

Take the 2 oranges you zested last (not the juiced ones). Cut the top and bottom off each orange, stand it on its flat end, and cut away the peel and pith in strips, then slice between the membranes to free each segment cleanly.

⏱ 2 min

ResultOrange segmentsused in step 44

7 of 42

Halve each shallot through the root, then peel away the papery skin and discard it.

Shallots · 3 piece

⏱ 45s

ResultPeeled Shallots

8 of 42

Slice each shallot half into thin strips then chop across them to produce a fine dice.

Peeled Shallots · step 7

⏱ 45s

ResultFinely chopped shallotsused in step 14

9 of 42

Run the peeler firmly along the length of the carrot to strip away the skin, working away from your body.

Carrots · 1 piece

⏱ 30s

ResultPeeled carrots

10 of 42

Cut the carrot into small, even dice of about 1 cm.

Peeled carrots · step 9

⏱ 30s

ResultDiced Carrotsused in step 14

11 of 42

Cut the celery stalk into thin slices across its width.

Celery stalk · 1 piece

⏱ 20s

ResultSliced celeryused in step 14

12 of 42

Crush each garlic clove lightly under the flat of the knife to loosen the skin, then peel it away.

Garlic clove · 2 piece

⏱ 20s

ResultPeeled garlic cloves

13 of 42

Rock the knife over the peeled garlic cloves until they are finely chopped.

Peeled garlic cloves · step 12

⏱ 30s

ResultFinely chopped garlic

14 of 42

Scatter the shallots, carrot, celery and garlic over the base of the roasting tin, then lift the duck and place it breast-side up on top.

Whole duck · 1 pieceFinely chopped shallots · step 8 Diced Carrots · step 10 Sliced celery · step 11 Finely chopped garlic · step 13

⏱ 10s

ResultWhole duck

15 of 42

Sprinkle the salt evenly over the duck, inside the cavity and all over the skin.

Fine salt · 8 g

⏱ 15s

ResultSalted duck

16 of 42

Sprinkle the ground black pepper evenly over the entire surface of the duck, inside the cavity and out.

Ground black pepper · 1 tsp

⏱ 10s

ResultSeasoned whole duck

17 of 42

Tuck the thyme sprigs around the duck in the tin.

Fresh thyme · 3 sprig

⏱ 10s

ResultSeasoned whole duck and fresh thyme

18 of 42

Add the bay leaves alongside the thyme in the tin.

Bay leaf · 2 piece

⏱ 5s

ResultSeasoned whole duck and fresh thyme and bay leaf

19 of 42

Slide the roasting tin into the oven.

⏱ 10s

ResultSeasoned whole duck and fresh thyme and bay leaf

20 of 42

Roast the duck in the oven for 1 hour 30 minutes until the skin is deep golden and the juices run clear. Check the thickest part of the thigh reads 74 °C on a thermometer.

200°C

⏱ 1 hr 30 min

ResultRoasted whole duck

21 of 42

Using oven gloves, carefully lift the roasting tin out of the oven and set it on the kitchen counter.

⏱ 15s

ResultRoasted whole duck

22 of 42

Lift the duck out of the tin onto the chopping board, leaving all the roasting juices and vegetables behind in the tin.

⏱ 20s

ResultRoasted whole duckused in step 33

23 of 42

Leave the duck to rest uncovered on the board while you make the sauce, about 25 minutes.

⏱ 25 min

ResultRested roasted duck

24 of 42

Tip the sugar into the small saucepan.

White sugar · 60 g

⏱ 10s

ResultWhite sugar

25 of 42

Pour the white wine vinegar into the saucepan over the sugar.

White wine vinegar · 45 ml

⏱ 5s

ResultWhite sugar and white wine vinegar

26 of 42

Set the saucepan over a medium heat and cook without stirring, swirling the pan gently once the edges begin to colour, until the mixture turns a deep amber caramel.

⏱ 5 min

ResultAmber caramel

27 of 42

Pour the fresh orange juice carefully into the hot caramel — it will bubble up — and stir to combine.

Orange juice · step 3

⏱ 10s

ResultAmber caramel and orange juice

28 of 42

Add the orange zest to the saucepan and stir it in.

Grated orange zest · step 3

⏱ 5s

ResultAmber caramel and orange juice and orange zest

29 of 42

Add the lemon juice to the saucepan and stir.

Lemon juice · step 4

⏱ 5s

ResultAmber caramel and orange juice mixture

30 of 42

Pour in the chicken stock and stir to combine everything.

Chicken stock · 300 ml

⏱ 10s

ResultChicken stock mixture

31 of 42

Pour in the dry white wine.

Dry white wine · 120 ml

⏱ 5s

ResultChicken stock mixture

32 of 42

Take the pan off the heat, then add the cognac to the saucepan, and return the pan to the heat.

Cognac · 60 ml

⏱ 5s

ResultChicken stock mixture

33 of 42

Carefully pour the roasting juices from the tin into the saucepan, straining out any large solids.

Roasting juices · step 22

⏱ 15s

ResultChicken stock mixture

34 of 42

Bring the sauce to a vigorous simmer over a medium-high heat and let it reduce by roughly a third, stirring occasionally, until it is slightly syrupy.

⏱ 10 min

ResultReduced orange sauceused in step 36

35 of 42

Spoon the cornflour into the fifth small bowl.

Cornflour · 10 g

⏱ 5s

ResultCornflour

36 of 42

Add 2 tablespoons of cold water to the cornflour and stir until completely smooth.

Water · 30 mlReduced orange sauce · step 34

⏱ 20s

ResultReduced orange sauce

37 of 42

Pour the cornflour slurry back into the saucepan, stirring as you go.

Reduced orange sauce · step 36

⏱ 10s

ResultCornflour slurry and reduced orange sauce

38 of 42

Drop the butter into the saucepan.

Unsalted butter · 40 g

⏱ 5s

ResultCornflour slurry and reduced orange sauce and unsalted butter

39 of 42

Stir constantly over a medium heat until the butter has melted and the sauce is glossy and lightly thickened, then remove from the heat.

⏱ 2 min

ResultFinished orange sauceused in step 42

40 of 42

Carve the rested duck by removing the legs first at the joint, then slicing the breast meat cleanly away from the carcass and cutting each breast in two.

⏱ 3 min

ResultCarved duck portions

41 of 42

Arrange the carved duck pieces on the large serving platter in a single generous layer.

Carved duck portions · step 40

⏱ 30s

ResultCarved duck portions

42 of 42

Spoon and pour the finished orange sauce generously over and around the duck pieces.

Finished orange sauce · step 39

⏱ 20s

ResultFinished orange sauce and carved duck portions

Total Time2 hr 7 min

#	Product	Tool	Action
1	—	200°C	Set the oven to 200 °C and let it heat fully before you put the duck in.⏱ 10 min
2	2 piece		Finely grate the zest of 2 oranges into the small bowl using a microplane, taking only the bright outer layer.⏱ 1 minResultGrated orange zest
3	—		Halve the zested oranges and press them firmly on the citrus juicer, collecting all the juice in the second small bowl, leaving the zest behind.⏱ 30sResultOrange juiceused in step 27
4	1 piece		Halve the lemon and press it on the citrus juicer, collecting the juice in the third small bowl.⏱ 20sResultLemon juiceused in step 29
5	2 piece		Finely grate the zest of the remaining 2 oranges into the fourth small bowl and set aside for finishing the sauce.⏱ 1 minResultGrated orange zest
6	—		Take the 2 oranges you zested last (not the juiced ones). Cut the top and bottom off each orange, stand it on its flat end, and cut away the peel and pith in strips, then slice between the membranes to free each segment cleanly.⏱ 2 minResultOrange segmentsused in step 44
7	3 piece		Halve each shallot through the root, then peel away the papery skin and discard it.⏱ 45sResultPeeled Shallots
8	Peeled Shallotsstep 7		Slice each shallot half into thin strips then chop across them to produce a fine dice.⏱ 45sResultFinely chopped shallotsused in step 14
9	1 piece		Run the peeler firmly along the length of the carrot to strip away the skin, working away from your body.⏱ 30sResultPeeled carrots
10	Peeled carrotsstep 9		Cut the carrot into small, even dice of about 1 cm.⏱ 30sResultDiced Carrotsused in step 14
11	1 piece		Cut the celery stalk into thin slices across its width.⏱ 20sResultSliced celeryused in step 14
12	2 piece		Crush each garlic clove lightly under the flat of the knife to loosen the skin, then peel it away.⏱ 20sResultPeeled garlic cloves
13	Peeled garlic clovesstep 12		Rock the knife over the peeled garlic cloves until they are finely chopped.⏱ 30sResultFinely chopped garlic
14	1 piece		Scatter the shallots, carrot, celery and garlic over the base of the roasting tin, then lift the duck and place it breast-side up on top.⏱ 10sResultWhole duck
	Finely chopped shallotsstep 8
	Diced Carrotsstep 10
	Sliced celerystep 11
	Finely chopped garlicstep 13
15	8 g		Sprinkle the salt evenly over the duck, inside the cavity and all over the skin.⏱ 15sResultSalted duck
16	1 tsp		Sprinkle the ground black pepper evenly over the entire surface of the duck, inside the cavity and out.⏱ 10sResultSeasoned whole duck
17	3 sprig		Tuck the thyme sprigs around the duck in the tin.⏱ 10sResultSeasoned whole duck and fresh thyme
18	2 piece		Add the bay leaves alongside the thyme in the tin.⏱ 5sResultSeasoned whole duck and fresh thyme and bay leaf
19	—		Slide the roasting tin into the oven.⏱ 10sResultSeasoned whole duck and fresh thyme and bay leaf
20	—	200°C	Roast the duck in the oven for 1 hour 30 minutes until the skin is deep golden and the juices run clear. Check the thickest part of the thigh reads 74 °C on a thermometer.⏱ 1 hr 30 minResultRoasted whole duck
21	—		Using oven gloves, carefully lift the roasting tin out of the oven and set it on the kitchen counter.⏱ 15sResultRoasted whole duck
22	—		Lift the duck out of the tin onto the chopping board, leaving all the roasting juices and vegetables behind in the tin.⏱ 20sResultRoasted whole duckused in step 33
23	—		Leave the duck to rest uncovered on the board while you make the sauce, about 25 minutes.⏱ 25 minResultRested roasted duck
24	60 g		Tip the sugar into the small saucepan.⏱ 10sResultWhite sugar
25	45 ml		Pour the white wine vinegar into the saucepan over the sugar.⏱ 5sResultWhite sugar and white wine vinegar
26	—		Set the saucepan over a medium heat and cook without stirring, swirling the pan gently once the edges begin to colour, until the mixture turns a deep amber caramel.⏱ 5 minResultAmber caramel
27	Orange juicestep 3		Pour the fresh orange juice carefully into the hot caramel — it will bubble up — and stir to combine.⏱ 10sResultAmber caramel and orange juice
28	Grated orange zeststep 3		Add the orange zest to the saucepan and stir it in.⏱ 5sResultAmber caramel and orange juice and orange zest
29	Lemon juicestep 4		Add the lemon juice to the saucepan and stir.⏱ 5sResultAmber caramel and orange juice mixture
30	300 ml		Pour in the chicken stock and stir to combine everything.⏱ 10sResultChicken stock mixture
31	120 ml		Pour in the dry white wine.⏱ 5sResultChicken stock mixture
32	60 ml		Take the pan off the heat, then add the cognac to the saucepan, and return the pan to the heat.⏱ 5sResultChicken stock mixture
33	Roasting juicesstep 22		Carefully pour the roasting juices from the tin into the saucepan, straining out any large solids.⏱ 15sResultChicken stock mixture
34	—		Bring the sauce to a vigorous simmer over a medium-high heat and let it reduce by roughly a third, stirring occasionally, until it is slightly syrupy.⏱ 10 minResultReduced orange sauceused in step 36
35	10 g		Spoon the cornflour into the fifth small bowl.⏱ 5sResultCornflour
36	30 ml		Add 2 tablespoons of cold water to the cornflour and stir until completely smooth.⏱ 20sResultReduced orange sauce
36	Reduced orange saucestep 34
37	Reduced orange saucestep 36		Pour the cornflour slurry back into the saucepan, stirring as you go.⏱ 10sResultCornflour slurry and reduced orange sauce
38	40 g		Drop the butter into the saucepan.⏱ 5sResultCornflour slurry and reduced orange sauce and unsalted butter
39	—		Stir constantly over a medium heat until the butter has melted and the sauce is glossy and lightly thickened, then remove from the heat.⏱ 2 minResultFinished orange sauceused in step 42
40	—		Carve the rested duck by removing the legs first at the joint, then slicing the breast meat cleanly away from the carcass and cutting each breast in two.⏱ 3 minResultCarved duck portions
41	Carved duck portionsstep 40		Arrange the carved duck pieces on the large serving platter in a single generous layer.⏱ 30sResultCarved duck portions
42	Finished orange saucestep 39		Spoon and pour the finished orange sauce generously over and around the duck pieces.⏱ 20sResultFinished orange sauce and carved duck portions
Total Time			2 hr 7 min

Serving

Scatter a few picked thyme leaves over the platter.
Tuck the orange segments around the duck and finish with the reserved orange zest scattered over everything before bringing it to the table. The bay leaf is there for flavour; don't eat it.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	2,183kcal
	109g
	163g
	58g
	46g
	32g
	5g
	914mg

Ingredients0/19

Tools0/14

Recipe

Duck à l'Orange

A whole duck roasted on shallots, carrot and herbs, served with an orange caramel sauce made from the roasting juices, white wine and chicken stock, and finished with orange segments and zest.

What you’ll doYou will prepare the oranges and vegetables whilst the oven heats, then roast the duck for ninety minutes. After the duck rests, you will build an orange-caramel sauce from the roasting juices, stock, wine and cognac, thickening it with a cornflour slurry and butter. Finally you will carve the duck and plate it with the sauce, orange segments and zest.

Serves4

Total2 hr 7 min

LevelMedium

Ingredients

Orange4 piece
Lemon1 piece
Shallots3 piece
Carrots1 piece
Celery stalk1 piece
Garlic clove2 piece
Whole duck, about 2–2.5 kg1 piece
Fine salt8 g
Ground black pepper1 tsp
Fresh thyme4 sprig
Bay leaf2 piece
White sugar60 g
White wine vinegar45 ml
Chicken stock300 ml
Dry white wine120 ml
Cognac60 ml
Cornflour10 g
Unsalted butter40 g
Water, cold, for the cornflour30 ml

Tools

SpoonLarge serving platterOrange zest bowl (small bowl)Orange juice bowl (small bowl)Lemon juice bowl (small bowl)Small bowl 4 (small bowl)Orange sauce bowl (small bowl)OvenRoasting tinSmall saucepanChef's knifeMicroplane zesterCitrus juicerWooden spoonPeelerCarving knifeOven gloveChopping boardMicroplaneThermometer

Method

Set the oven to 200 °C and let it heat fully before you put the duck in.

200°C10 minOven

Finely grate the zest of 2 oranges into the small bowl using a microplane, taking only the bright outer layer.

1 minOrange zest bowl (small bowl), MicroplaneOrange · 2 piece

Halve the zested oranges and press them firmly on the citrus juicer, collecting all the juice in the second small bowl, leaving the zest behind.

Result · Orange juice · used in step 27

30sOrange juice bowl (small bowl), Citrus juicer

Halve the lemon and press it on the citrus juicer, collecting the juice in the third small bowl.

Result · Lemon juice · used in step 29

20sLemon juice bowl (small bowl), Citrus juicerLemon · 1 piece

Finely grate the zest of the remaining 2 oranges into the fourth small bowl and set aside for finishing the sauce.

1 minSmall bowl 4 (small bowl), MicroplaneOrange · 2 piece

Result · Orange segments · used in step 44

2 minChopping board, Chefs knife

Halve each shallot through the root, then peel away the papery skin and discard it.

45sChopping board, Chefs knifeShallots · 3 piece

Slice each shallot half into thin strips then chop across them to produce a fine dice.

Result · Finely chopped shallots · used in step 14

45sChopping board, Chefs knifePeeled Shallots · step 7

Run the peeler firmly along the length of the carrot to strip away the skin, working away from your body.

30sChopping board, PeelerCarrots · 1 piece

Cut the carrot into small, even dice of about 1 cm.

Result · Diced Carrots · used in step 14

30sChopping board, Chefs knifePeeled carrots · step 9

Cut the celery stalk into thin slices across its width.

Result · Sliced celery · used in step 14

20sChopping board, Chefs knifeCelery stalk · 1 piece

Crush each garlic clove lightly under the flat of the knife to loosen the skin, then peel it away.

20sChopping board, Chefs knifeGarlic clove · 2 piece

Rock the knife over the peeled garlic cloves until they are finely chopped.

30sChopping board, Chefs knifePeeled garlic cloves · step 12

Scatter the shallots, carrot, celery and garlic over the base of the roasting tin, then lift the duck and place it breast-side up on top.

10sRoasting tinWhole duck · 1 piece

Sprinkle the salt evenly over the duck, inside the cavity and all over the skin.

15sRoasting tinFine salt · 8 g

Sprinkle the ground black pepper evenly over the entire surface of the duck, inside the cavity and out.

10sRoasting tinGround black pepper · 1 tsp

Tuck the thyme sprigs around the duck in the tin.

10sRoasting tinFresh thyme · 3 sprig

Add the bay leaves alongside the thyme in the tin.

5sRoasting tinBay leaf · 2 piece

Slide the roasting tin into the oven.

10sRoasting tin, Oven, Oven glove

Roast the duck in the oven for 1 hour 30 minutes until the skin is deep golden and the juices run clear. Check the thickest part of the thigh reads 74 °C on a thermometer.

200°C1 hr 30 minRoasting tin, Oven, Thermometer

Using oven gloves, carefully lift the roasting tin out of the oven and set it on the kitchen counter.

15sRoasting tin, Oven, Oven glove

Lift the duck out of the tin onto the chopping board, leaving all the roasting juices and vegetables behind in the tin.

Result · Roasted whole duck · used in step 33

20sChopping board

Leave the duck to rest uncovered on the board while you make the sauce, about 25 minutes.

25 minChopping board

Tip the sugar into the small saucepan.

10sSmall saucepanWhite sugar · 60 g

Pour the white wine vinegar into the saucepan over the sugar.

5sSmall saucepanWhite wine vinegar · 45 ml

Set the saucepan over a medium heat and cook without stirring, swirling the pan gently once the edges begin to colour, until the mixture turns a deep amber caramel.

5 minSmall saucepan

Pour the fresh orange juice carefully into the hot caramel — it will bubble up — and stir to combine.

10sSmall saucepanOrange juice · step 3

Add the orange zest to the saucepan and stir it in.

5sSmall saucepanGrated orange zest · step 3

Add the lemon juice to the saucepan and stir.

5sSmall saucepanLemon juice · step 4

Pour in the chicken stock and stir to combine everything.

10sSmall saucepanChicken stock · 300 ml

Pour in the dry white wine.

5sSmall saucepanDry white wine · 120 ml

Take the pan off the heat, then add the cognac to the saucepan, and return the pan to the heat.

5sSmall saucepanCognac · 60 ml

Carefully pour the roasting juices from the tin into the saucepan, straining out any large solids.

15sSmall saucepanRoasting juices · step 22

Bring the sauce to a vigorous simmer over a medium-high heat and let it reduce by roughly a third, stirring occasionally, until it is slightly syrupy.

Result · Reduced orange sauce · used in step 36

10 minSmall saucepan

Spoon the cornflour into the fifth small bowl.

5sOrange sauce bowl (small bowl)Cornflour · 10 g

Add 2 tablespoons of cold water to the cornflour and stir until completely smooth.

20sOrange sauce bowl (small bowl), SpoonWater · 30 ml

Pour the cornflour slurry back into the saucepan, stirring as you go.

10sSmall saucepanReduced orange sauce · step 36

Drop the butter into the saucepan.

5sSmall saucepanUnsalted butter · 40 g

Stir constantly over a medium heat until the butter has melted and the sauce is glossy and lightly thickened, then remove from the heat.

Result · Finished orange sauce · used in step 42

2 minSmall saucepan, Wooden spoon

Carve the rested duck by removing the legs first at the joint, then slicing the breast meat cleanly away from the carcass and cutting each breast in two.

3 minChopping board, Carving knife

Arrange the carved duck pieces on the large serving platter in a single generous layer.

30sLarge serving platterCarved duck portions · step 40

Spoon and pour the finished orange sauce generously over and around the duck pieces.

20sLarge serving platterFinished orange sauce · step 39

Scatter a few picked thyme leaves over the platter.

10sLarge serving platterFresh thyme · 1 sprig

Tuck the orange segments around the duck and finish with the reserved orange zest scattered over everything before bringing it to the table. The bay leaf is there for flavour; don't eat it.

Result · Duck à l'Orange

20sLarge serving platterOrange segments · step 6

Printed 11 October 2026