Duck à l’Orange

Duck à l’Orange is a classic French dish known for its crispy duck and sweet-tangy orange sauce. Perfect for festive occasions, this refined recipe balances richness and acidity, creating a truly unforgettable main course. Serve with sautéed green beans and roasted potatoes for a complete meal.

For the duck:

• 4 duck breasts (skin-on)

• Salt and black pepper to taste

• 1 tbsp olive oil

For the orange sauce:

• 1/2 cup freshly squeezed orange juice

• 1/4 cup chicken stock

• 1/4 cup white wine

• 2 tbsp honey

• 1 tbsp white wine vinegar

• 1 tbsp unsalted butter

• 1 tsp cornstarch (mixed with 1 tbsp water)

• Orange zest for garnish

For the sides:

• 300g green beans (trimmed and sautéed)

• 500g roasted potatoes

Step 1: Prepare the duck

1. Score the skin of each duck breast in a crisscross pattern, being careful not to cut into the meat.

2. Season both sides with salt and black pepper.

3. Heat olive oil in a skillet over medium heat. Place the duck breasts skin-side down and cook for 6–8 minutes until the fat renders and the skin is crispy. Flip and cook for another 4–5 minutes for medium-rare. Adjust cooking time based on preference.

4. Rest the duck for 5 minutes before slicing.

Step 2: Make the orange sauce

1. In a saucepan, combine orange juice, chicken stock, white wine, honey, and vinegar. Bring to a simmer over medium heat.

2. Cook until the liquid reduces by half. Stir in the cornstarch mixture and whisk until the sauce thickens.

3. Remove from heat and whisk in butter for a glossy finish.

Step 3: Serve

1. Slice the duck breasts and arrange them on a plate. Drizzle with the orange sauce and garnish with orange zest.

2. Serve with sautéed green beans and roasted potatoes for a complete meal.