Duck breast à l'orange recipe
- Meat and poultry
- Orange duck
This is traditionally done with a whole roasted duck, but by using duck breasts you can get pretty much the same results in a lot less time. Impress your other half with this romantic dish for two!
127 people made this
- 2 duck breasts
- pinch of sea salt
- 235ml chicken stock
- 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 from cooking, or vegetable oil
- 1 teaspoon plain flour
- 1 tablespoon butter
MethodPrep:15min ›Cook:20min ›Extra time:15min resting › Ready in:50min
- Score duck skin almost all the way through in a diagonal criss-cross pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
- Whisk chicken stock, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper together in a small bowl.
- Pat duck breasts dry with kitchen paper. Re-season skin-side of duck breasts with salt.
- Heat duck fat (or oil) in a heavy pan 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 centre, about 4 minutes more. An instant-read thermometer inserted into the centre should read 60 degrees C (140 degrees F ). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar (see note).
- Return pan to medium heat and whisk flour into the juices left in the pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into pan; bring to the 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.
- Slice duck breasts, arrange on a plate and spoon orange sauce over the top.
You can store duck fat in a sealed jar to replace oil in other recipes, such as roast potatoes.
See it on my blog
Reviews & ratingsAverage global rating:(39)
Reviews in English (32)
We used this recipe as is, no tweaks, today for a hassle-free Christmas dinner. This was amazingly easy and quick and the results quite impressive.-25 Dec 2015
by Tammy M Curry
okay....my best friend had duck with orange sauce 20 years ago!! she raved about it and I've been wanting to make it for her ever since. Time and availability presented itself last night, as she is here visiting. What an amazing treat this was!! This recipe was so easy to follow and sauce was awesome!! I didn't have any sherry vinegar but i had some orange champagne Muscat vinegar i got from trader joes!! perfect!!! you get 5* for making my girl happy!! so worth the face!! thank you!!-03 Jan 2015
by Jonathan Wong
I was never good at cooking duck breast. I tried another chef's recipe last year and that was a fail... Until I came across this. Awesome in the end and my wife loves it.-26 Nov 2015
- 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
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.
Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
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.
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.
Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.
Duck Breast A L’orange Recipes : EASY Duck a l'orange Recipe (Orange Sauce Gastrique) | Christmas Special | Nolyns Kitchen
Its time for a perfect Christmas dish: Duck a l’orange. This dish is served with a Orange Gastrique sauce. A combination between sweet and sour. If you ever wanted to make this I can tell you this is the easiest Duck a l’orange recipe. Click below for recipe ingredients and instructions how to make Duck a l’orange by Nolyns Kitchen.
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○ How to make Sugar Glaze – https://youtu.be/fbr9urbiMKQ
The first time I made this was the first time I tried it. Maybe the dish is familiar under the name Orange Duck or Duck a l’orange, but this recipe will blow your mind. The orange sauce gives this dish an extra dimension. The roasted duck breast and the sweet and sour sauce are a perfect match. This dish is perfect for Christmas. Below you can find the duck a l’orange recipe! Enjoy the cooking and the holiday period! For questions about how to make this dish you can make a comment down below or share your experience when making it!
#Duckalorange #orangeduck #christmasfood
200 grams of duck breast
80 milliliters of red wine vinegar
40 grams of butter
30 grams of sugar
15 milliliters of honey
27 milliliters of brandy
1. For the orange sauce finely chop a shallot.
2. Place a pan with 20 grams of butter on medium heat
3. When the butter has melted add the shallots and bake them golden brown.
4. Next add 30 grams of sugar and stir everything.
5. When the sugar has melted add 15 milliliters of honey.
6. Add 80 milliliters of red wine vingegar. Boil the sauce to reduce the flavor of the vinegar.
7. Add 27 milliliters of brandy and stir everything.
8. Grate the entire orange peel and set this tray aside.
9. Add the juice of one orange to the sauce and the orange peel.
10. Next add a pinch of salt & chilli powder.
11. Then we going to prepare the duck. Make 5 incisions into the ducks skin.
12. To bake the perfect duck breast use a frying pan with little bit of olive oil – medium heat.
13. Bake the perfect duck breast 6 minutes skinside and 4 minutes the other side.
14. After the 10 minutes let the duck rest for 5 minutes.
15. Add 20 grams of butter to the sauce. Stir everything and the orange sauce is ready.
16. Slice the duck breast
17. Add the orange sauce over the sliced duck breast on your plate.
十一。 それからアヒルを準備します。 アヒルの皮に五切開をします。
十三。完璧な鴨胸肉を焼く 六分スキンサイド- 四分
十五。 二十グラムのバターをソースに加えます。 すべてをかき混ぜると、オレンジソースの準備が整います。
0:00 – Intro
0:17 – Ingredients
0:37 – Finely chop a shallot
1:27 – Place a pan over medium heat
1:35 – Add the shallots
1:54 – Add the sugar
2:08 – Add the honey
2:30 – Add the red wine vinegar
2:47 – Add the brandy
2:58 – Grate an orange
3:06 – Add the juice of one orange
3:14 – Add the orange peel
3:25 – Add pinch of salt & chilli powder
3:44 – 5 incisions into the ducks skin
3:54 – Frying pan – medium heat
4:05 – Perfect duck breast 6/4 minutes
4:27 – Let the duck rest for 5 minutes
4:35 – Add butter to the sauce
4:47 – Orange sauce is ready
4:55 – Slice the duck breast
5:26 – Plating
5:33 – Tasting
This video on this page is automatically generated content related to “duck breast a l’orange recipes”. Therefore, the accuracy of this video on this webpage can not be guaranteed.
Shopping for duck breasts
Depending on the breed, boneless duck breast halves can range in weight from 8 ounces to 1 pound each, so before you start shopping you’ll want to know a little about each type.
- Pekin (or Long Island) Duck Breasts: Pekin duck breasts are the most commonly available variety in US markets. They’re easy to prepare, mild in flavor and each duck breast half weighs approximately 8 to 9 ounces.
- Muscovy Duck Breasts: The Muscovy duck is known for being leaner and having thinner skin than the Pekin. Individual breast halves usually weigh about 8 ounces each. Muscovy duck breasts cost a little more per pound than Pekin, but they render less fat during cooking, so you’re left with a higher percentage of edible meat.
- Magret Duck Breasts: Magret duck breasts come from the Moulard duck, which is a cross between the Pekin and Muscovy. They are almost twice the size of the Pekin and Muscovy (each breast half weighs 14 to 16 ounces), but they are every bit as tender, flavorful, and easy to prepare as their smaller counterparts.
- 1 (12 ounce) jar orange marmalade
- 4 duck breast halves
- 2 cloves garlic, minced
- 1 small yellow onion, sliced
- 1 small orange, sliced
Preheat an oven to 475 degrees F (245 degrees C). Grease a 1 1/2 quart glass baking dish with a lid.
Spread about 1/4 cup of marmalade in the bottom of the prepared baking dish. Set the duck breasts in the dish on the marmalade. Poke holes all over the breasts with a fork, and spread a layer of marmalade (about 1 tablespoon for each) over the duck breasts. Sprinkle the garlic over the top of the duck meat. Spread the onion and orange slices around the duck breasts in the dish.
Cover the dish, and bake in the preheated oven until the duck breasts measure 100 degrees F (38 degrees C) when measured with an instant-read meat thermometer, about 15 minutes. Remove the lid, spread about 1 more tablespoon of marmalade over each breast, and return to the oven, uncovered. Bake until the meat is medium rare (145 degrees F (63 degrees C).
Prepare a white chicken or duck stock.
To make the stock use the recipe form this link: https://goo.gl/h69ifU
you can also use off the shelves ready-made stock if you like.
Prepare and measure your ingredients
trim of the excess of fat on the duck breast, gently slice the fatty side of the duck breast with a sharp knife (making cross shapes), season with salt and pepper and reserve on a tray or plate in the fridge.
Cut the quarters of candied oranges in thin stripes (julienne), put in small bowl and add the star anise, Cointreau, and the juice of one orange.
Peel your turnips, detail them in little balls using a melon baller and reserve in cold water in the fridge. (Note that you can also start with detailing the turnips first and use the off cuts to add flavour to your stock)
Press the 2 blood oranges and reserve the juice in a bowl.
Press half a lemon and reserve the juice in a bowl
weigh your sugar and vinegar
Begin by making the orange sauce
Filter you stock and pour it in a sauce pan, bring it to the boil. when it boild reduce the heat to low and leave to reduce to a semi syrupy consistency.
Prepare the orange Gastrique: in small sauce pan on medium heat, add the sugar plus the vinegar and leave cook until it turn into a caramel. Add then the blood orange juice to the caramel reduce the heat and leave that mix to reduce on low heat to a syrupy consistency.
when the stock is reduced, add some of the gastrique to the stock until you get your desired sweet and sour balance. (Be careful not to add to much gastrique at once. Just add it bit by bit otherwise it will get too sweet.)
to finish add some lemon juice to the sauce to balance the acidity in the sauce.
White glaze the Turnips
Put the turnips balls previously prepared in a large enough sauce pan, cover with enough water (water should reach half way up the turnips) add the butter and sugar, cover with a parchment paper lid and leave to simmer on a low to medium heat until all the water has evaporated
Cook the candied orange marinade
Take the candied oranges stripes out of the fridge, pour the stripes and the juice into a pan on medium heat and Bring to the boil. once the mix boils reduce the heat and leave to simmer until the orange juice reduces to a syrupy consistency. When done pour back in the bowl and reserve on the side.
Cook the duck breasts.
Start to cook the duck breasts in a pan on low heat skin side first and gradually bring the heat up to medium. leave then to cook on one side for 6 minutes.
When done remove the excess of fat from the pan, turn the duck breasts on the other side and leave to cook for another 3 to 4 minutes. Put the duck breast in a tray and finish to cook them in the oven at 180 Celsius 356 Fahrenheit for another 10 minutes or more depending on how you like your duck cooked.
After 10 minutes or when the duck breasts are cooked, take them out of the oven and leave to rest on a tray for 5 minutes.
While the duck is resting put the glazed turnips in the oven to warm up for 5 minutes.
Finish the sauce, and carve the duck
Finish the orange sauce: warm up the orange sauce you previously made, add some of the reduced orange juice from the candied orange slices in the sauce (taste it to make sure you get the taste you want). Note that since the sauce will get a bit more liquid you may have to reduce it again until it gets back to that nice syrupy consistency.
Prepare and carve the duck: use a basking brush to coat the duck breast with some of the reduced orange juice (from the candied orange marinade) then carve the duck breasts.
Plate the duck a l'orange
Start by adding slices of duck breast in the middle of the plate, add glazed turnips around, cover the duck with some orange sauce and finish of by adding a few candied orange peels on top. Decorate with fresh orange slices and eventually a bit of parsley.
Duck à l’Orange
My recipe for today is a real French Classic, made all the rage by royalty and served for centuries. Nowadays, it is still popular in most French restaurants. I am talking about a roast duck recipe called duck à l’orange, or also known as canard à l’orange in France.
What is duck à l’orange?
Duck à l’orange is a French sweet and sour dish, which is unusual in traditional French cooking. It consists of roast duck served with an orange sauce, and it is actually quite easy to prepare. If you can roast a chicken, you can cook a duck. This dish, in which the duck is cooked and served with an orange sauce, is classic French, however very few actually know that this particular dish has its origins elsewhere, perhaps in the cuisine of Tuscany?
What is the origin of duck à l’orange?
Many food historians believe this delicious dish, which the Tuscans called paparo alla Melarancia was exported to France by Catherine de Medici, who married Henry II of France.
Catherine’s arrival in France, in fact, brought a gradual integration of the Florentine cuisine in the French one, Véra also discussed when she talked about the arrival of pâte à choux in France in her post about éclairs.
However, when we take a deeper dive into the origins of duck à l’orange, we find that this dish has deep roots, almost certainly going back to the ancient Middle East, as dishes from that region often combined meat and fruit.
The fruit balances the fat and flavor of the flesh with bright, tart notes. This combination was the rule in the Middle Ages and held influence down to the end of the seventeenth century, “almost all recipes for meat up to that time contain sugar,” according to Jean-Francois Revel in Culture and Cuisine: A Journey Through the History of Food.
The Kings of France planted oranges in the 16th century, but the fruit didn’t catch on until the 17th century, which is when we see the first mention of orange sauce. The first actual recipe for the dish seems to be from the 19th century in The French Cook, Louis Eustache Ude calls it ducklings à la bigarade (bitter orange), and lavishes citrus sauce over the whole thing.
Wherever it came from, duck à l’orange remained a classic throughout the 20th century. Today, there are millions of search results for the dish on Google, so it seems to have held favor into the 21st century.
How to make duck à l’orange?
For the first-time cook, the duck might come across as a little daunting. Unlike chicken or turkey, duck is comprised of all dark meat, including the breasts. Furthermore, believe it or not, duck meat itself is surprisingly lean. All too often, duck is considered a greasy or fatty meat.
Although you will find a good layer of fat beneath the skin, it’s not difficult to remove or cook most of the fat out of the bird before serving.
If you’ve ever enjoyed a seared duck breast, you’ll often find the crisp skin is marked with a crosshatch pattern. Slicing through the skin in this way before cooking allows the fat to drain out as the meat cooks.
Likewise, when you roast a duck, you’ll often find instructions to pierce the skin with a fork before cooking. This also allows the fat to drain out easily without soaking the meat and skin.
While duck sometimes has the reputation of being a gamy meat, most of the duck sold in the U.S. is white Pekin, which is known for its mild flavor and tender texture. Still, duck can come across as a little heavier than other types of poultry, which is why it pairs so well with citrus and tart flavors.
Duck à l’orange was hugely popular a generation ago, so popular in fact many regrettable variations were created and served which caused the dish to become less fashionable and out of favor. However, duck a l’orange, an exquisite one, with crisp skin, succulent meat, and a velvety citrus sauce that tastes like concentrated sunlight is a thing too delicious to succumb to the vagaries of fashion.
The union of bright, zesty orange with delicious duck has retained its appeal across cultures, continents, and time. The flavors have worked for centuries, and they won’t stop now.
Like the throngs who still descend on temples of haute cuisine demanding their canard à l’orange, I have never stopped loving this dish, and I am particularly attached to the foolproof version I am sharing with you today, a version that I worked on with my partner in crime Vera.
The recipe I am proposing today is elegant and economical in its application of the classical technique to the challenge of achieving maximum flavor with the ingredients at hand. The result is tangy and delicious, subtle and robust all at once, a sauce that even Louis XIV or a bad tempered 21st-century celebrity chef, for that matter couldn’t possibly quibble with.
I have cooked this old-fashioned duck à l’orange recipe a few months ago for our New Year’s Eve dinner feast we had with a few friends. With this very traditional French main course, I served foie gras to start and chocolate yule log to finish. But you don’t have to wait for the new year celebrations to indulge in this delicious roast duck recipe. Trust me on this one!
This recipe is validated by our culinary expert in French cuisine, Chef Simon. You can find Chef Simon on his website Chef Simon – Le Plaisir de Cuisiner.
Duck breast a l’Orange
To start, make diamond-shaped incisions into the duck breast skin and put it in the bag with the orange peel and Cointreau. Seal it at 100% and cook it in the SmartVide at 65ºC (150ºF ) for 50 minutes.
Next, put the sugar into a saucepan and caramelize it. Once it’s toasted add the vinegar and orange juice. When it begins to boil, add the duck fond. Reduce until the sauce is thick.
Slice the potato and use a ravioli cutter to cut the slices into circles. Brown the potatoes in a pan and once they are cold, put them into the bag with a bit of the orange sauce. Cook everything in the SmartVide for 35 minutes at 80ºC (175ºF).
Peel the orange and set all the skin aside. Make petals out of the slices.
Once the breast is cooked through, brown the side with the skin in a frying pan.
To finish, cut the breast in half to check whether it is done, set it on a plate, and decorate it with the glazed potatoes, the orange petals, and the sauce.
The use of sous-vide in this recipe guarantees the perfect doneness of a meat as delicate as duck breast. The garnishes can also be prepared in advance, stored by serving, and reheated while the breast is cooking, saving time and energy.
Duck à l'Orange Recipe
Why It Works
- Roasting the duck trimmings with aromatic vegetables and infusing that into the stock makes an even more flavorful and rich sauce.
- Blanching the duck and piercing its skin helps render the fat during roasting.
- An optional dry-brining stage seasons the meat, helps retain juices, and improves skin browning.
- Roasting the duck starting at high heat and then switching to lower heat yields browned and crispy skin and tender juicy meat (yep, even though it's well done).
- Different blanching times depending on the citrus used accounts for differences in navel versus bitter orange zest.
Duck à l'orange is a classic French recipe featuring a whole roasted duck with crispy, crackling skin along with an aromatic sweet-sour sauce known as sauce bigarade. The original sauce bigarade is made with bitter oranges (sometimes called bigarade oranges, sour oranges, or Seville oranges), and it's finely balanced, with just enough sweetness to offset the intensity of those oranges. Many recipes that call for substituting navel oranges and lemons get the balance wrong, falling too far to the cloyingly sweet side, but this recipe is designed to mirror the original sauce more faithfully (it also works with bitter oranges, if you can find them). The result is complex, fragrant, and lip-smackingly delicious, with a fine-tuned sauce that cuts right through the rich fattiness of the duck.
One whole duck has enough meat for two hungry diners or four less famished ones. If you are serving more people, consider doubling the recipe (you will need to double everything except the gastrique, of which this recipe produces more than enough).
- Two 5 1/2- to 6-pound Pekin ducks, trimmed of excess fat&mdashnecks, gizzards and hearts reserved
- Salt and freshly ground black pepper
- 1 cup water
- 1 tablespoon vegetable oil
- 2 medium carrots, coarsely chopped
- 2 medium tomatoes, coarsely chopped
- 2 celery ribs, coarsely chopped
- 1 small leek, white and pale green parts only, coarsely chopped
- 1 small onion, coarsely chopped
- 2 garlic cloves, crushed but not peeled
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 quart chicken stock or low-sodium broth
- 1 cup dry white wine
- 5 navel oranges
- 1/3 cup sugar
- 1/3 cup cider vinegar
- 2 tablespoons currant jelly
- 2 tablespoons Grand Marnier
- 2 tablespoons cold unsalted butter
Preheat the oven to 450°. Cut off the first two wing joints of the ducks and reserve. Chop the necks into 2-inch lengths.
Prick the ducks around the thighs, backs and breasts. Season the ducks inside and out with salt and pepper. Set a rack in a very large roasting pan. Set the ducks breast up on the rack as far apart as possible. Add the water to the pan and roast the ducks in the center of the oven for 20 minutes. Turn the oven temperature down to 350°. Turn the ducks on their sides, propping them up by placing 2 large balls of foil between them, and roast for 30 minutes. Turn the ducks to their other sides and roast for 30 minutes longer.
Meanwhile, in a large saucepan, heat the oil. Add the hearts, gizzards, wing joints and necks and season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, 10 minutes. Add the carrots, tomatoes, celery, leek, onion, garlic, bay leaves and thyme and cook, stirring, until softened, 5 minutes. Stir in the flour and tomato paste, then gradually stir in the stock and wine. Bring to a boil, stirring, then reduce the heat to moderately low and simmer for 1 hour. Strain the sauce into a bowl, pressing on the solids.
Meanwhile, remove the zest in strips from 1 of the oranges. Cut the zest into a very fine julienne. In a small saucepan of boiling water, blanch the julienne for 1 minute. Drain and rinse under cold water pat dry.
Halve and squeeze 2 of the oranges you will need 1 cup of juice. Peel the remaining oranges (including the one you stripped the zest from) with a knife, removing all of the bitter white pith. Cut in between the membranes to release the sections into a bowl.
In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel color, 4 minutes. Gradually add the 1 cup of orange juice, then the currant jelly and bring to a boil. Add the strained duck sauce and simmer over moderate heat to reduce slightly, 8 minutes. Season with salt and pepper. Add the Grand Marnier and remove from the heat. Swirl in the butter, 1 tablespoon at a time.
Pour off the fat in the roasting pan. Turn the ducks, breasts sides up, and roast for 40 minutes longer. Remove the ducks from the oven and preheat the broiler. Broil the ducks 6 inches from the heat, rotating the pan a few times, until richly browned, about 3 minutes.
Insert a wooden spoon into the cavities and tilt the ducks, letting the juices run into the pan. Transfer the ducks to a platter and keep warm. Scrape the pan juices into a fat separator and pour the juices back into the roasting pan. Simmer over moderate heat, scraping up any browned bits and coagulated juices. Strain the contents of the roasting pan into the orange sauce.
Garnish the duck platter with the reserved orange sections and scatter the blanched zest over the ducks. Carve the ducks at the table and pass the sauce separately.