Duck à l'Orange

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October 31, 2021

The completed dish of Duck à l'Orange.I want to share with you a recipe for one of my favorite dishes, which is a gastronomic culinary specialty of French cuisine - Duck à l'orange. This dish not only looks very appetizing, but also really delicious, it is with crisp skin, succulent meat, and a velvety citrus sauce. Duck à l'orange is perfect for weekend meals or during the holidays.


Duck à l'orange originated in medieval cuisine. According to legend, it was a common dish of the Queen of France Catherine de Medici court. The recipe of this dish was imported into France by the cooks of the Medici in the XVI century from Italy (from Florence in Tuscany).

There are many different recipes of Duck à l'orange. I want to share with you how I cook this dish.

Prep Time: 20 Minutes

Cook Time: 1 Hours 40 Minutes

Total Time: 2 Hours

Yield: 2-3


  • 2 duck legs and 2 duck wings or breasts, but I prefer cooking Magret de canard using breasts
  • 1 carrot
  • 1 onion
  • 2/3 cup white wine
  • 1 1/2 cup chicken or duck stock
  • 1 orange
  • 10 g butter
  • salt
  • pepper
  • 1-2 tsp starch
  • 1 tsp olive oil
  • 2-3 sprigs parsley to garnish the dish


  1. If you, like me, have a whole duck, then cut off the legs and wings from it. Save the breast, for example, for Magret de canard (this is also very very tasty), and from the rest you can make broth. It will be thrifty and tasty. And if you raised this duck yourself like me, then it will be even better and tastier.
  2. Wings and leg sections from a whole duck.

  3. Peel the onion and carrot.
  4. Cut the carrot into big pieces.
  5. Pepper and salt the duck pieces a little.
  6. Carrots and onions next to the duck pieces.
  7. Saute the duck pieces over high heat on all sides, adding the cut carrot and the whole onion to the pan.

    I really like it when the duck is sauteed with carrots and onions. I once read about this method in an old French cookbook and since then I have always cooked like that (unfortunately, I do not remember the title of the cookbook). This way of cooking adds a more golden color and great flavor to the duck.
  8. The duck pieces after browning.

  9. Add white wine, turn pieces of duck until the liquid has evaporated by 3/4.
  10. The duck pieces after browning.
  11. Add the broth, cover and simmer over low heat for 40 minutes or until the duck is cooked. The time depends on how young the duck was.

    In the meantime, while the duck is cooking, start making the sauce - go to the next steps. But do not forget to check the duck. When the duck pieces are ready, keep them warm, for example wrap them in foil.
  12. Wash the orange and peel the skin into strips.
  13. Cutting up the orange peel.
  14. You only need the orange zest, so carefully use a knife to cut off all of the white spongy part of the peel. Scrape off the zest. You need to get whole strips of zest.
  15. Cutting up the orange peel.

  16. Trim off edges at the zest strips.
  17. Cutting up the orange peel.
  18. Cut the zest into long thin strips - julienne. At this time, bring some water to a boil.
  19. Cutting up the orange peel.
  20. Dip the sliced zest in boiling water for 2-3 minutes.
  21. Cooking the orange peel in water.
  22. Drain and set aside the zest.
  23. The cooked orange peel.
  24. In a peeled orange, use a knife to cut several segments without white partitions.
  25. Cutting the orange into sections.

  26. Squeeze out the remaining orange to get orange juice.
  27. The resulting orange juice.
  28. Degrease the liquid left over from the duck. Add orange juice to it, stir, bring to a boil.
  29. Take several tablespoons of the liquid from the previous step and mix with the starch. Then return back to the liquid and simmer for 3-5 minutes to thicken the sauce a little. Season with salt and pepper.
  30. Add zest and a few orange slices to the sauce. Remove from heat and keep warm until serving.
  31. Adding the orange juice, peel and sections to the pan.
  32. Place the duck pieces on a plate, top with the sauce, garnish with orange wedges and parsley. Serve with seasonal vegetables.
  33. The completed dish of Duck à l'Orange.

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