Duck a l'Orange

4.8
(52)
42 Reviews
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Duck a l'orange is one of those classic dishes that somehow became a cliché, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using duck breasts we get pretty much the same results in a lot less time.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on November 18, 2024
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Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
15 mins
Total Time:
50 mins
Servings:
2
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Ingredients

Original recipe (1X) yields 2 servings

  • 2 duck breast halves

  • salt to taste

  • 1 cup chicken broth

  • 2 tablespoons orange liqueur (such as Grand Marnier)

  • 1 tablespoon sherry vinegar

  • 1 tablespoon Seville orange marmalade, or more to taste

  • 2 teaspoons grated orange zest

  • 1 pinch cayenne pepper

  • 1 tablespoon reserved duck fat

  • 1 teaspoon all-purpose flour

  • 1 tablespoon butter

Directions

  1. Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.

  2. Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.

  3. Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.

  4. Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.

  5. Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.

  6. Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.

Recipe Tip

You can substitute vegetable oil for the duck fat.

98 home cooks made it!

Nutrition Facts (per serving)

354 Calories
21g Fat
15g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 354
% Daily Value *
Total Fat 21g 27%
Saturated Fat 8g 40%
Cholesterol 130mg 43%
Sodium 593mg 26%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 1%
Total Sugars 12g
Protein 20g 40%
Vitamin C 5mg 6%
Calcium 16mg 1%
Iron 3mg 14%
Potassium 19mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.