Main
Christmas Duck à l'Orange
2 hServes 4Nutri-Score C€€€
C
2 h
2 hChristmas Duck à l'Orange
what you need
Ingredients
whole duck (patted dry, excess fat trimmed)Meat2 kg
saltSpices15 g
black pepper (freshly ground)Spices3 g
oranges (zested and juiced)Produce4 pieces
sugarPantry80 g
red wine vinegarPantry30 ml- chicken stockPantry250 ml
Grand MarnierBeverages60 ml
butter (cold, cubed)Dairy40 g- cornstarchPantry10 g
per serving
Nutrition
1,015kcal
- Carbs
- 26 g
- Proteins
- 48 g
- Fat
- 80 g
what you’ll use
Tools
Oven
Baking dish
Saucepan
roasting rack
Pastry brush
step by step
Method
- Step 1
Prepare the duck
- Pat the duck dry and score the skin of the breasts and legs.
- Season generously inside and out with salt and pepper.
- Rub the orange zest over the skin and place the duck on a rack in a baking dish.
- Step 2
Roast the duck
- Roast in the oven at 180 °C, breast side up.
- Baste regularly with the rendered fat until the skin is golden and crisp.
- Step 3
Make the orange sauce
- Caramelize the sugar in a saucepan until amber.
- Deglaze with the red wine vinegar and orange juice.
- Add the chicken stock and reduce by half.
- Step 4
Finish the sauce
- Stir in the Grand Marnier and simmer briefly.
- Thicken with cornstarch dissolved in a little cold water.
- Off the heat, whisk in the cold butter until glossy.
- Step 5
Rest and serve
- Let the duck rest before carving.
- Carve and serve with the orange sauce and orange segments.
most cooked first