Duck à l’orange Recipe

Ingredients:

• 1 whole duck (about 5-6 lbs)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 cups fresh orange juice
• 1 cup chicken broth
• 1/2 cup sugar
• 2 tablespoons red wine vinegar
• 2 tablespoons unsalted butter
• 4 oranges, peeled and segmented

Instructions:

1. Preheat the oven to 375°F. Remove the giblets from the duck and pat it dry with paper towels. Season the duck generously inside and out with salt, pepper, and dried thyme.
2. Place the duck in a roasting pan and roast for 1 hour and 30 minutes until the skin is crisp and golden brown. Let the duck rest for 15 minutes before carving.
3. Meanwhile, in a saucepan, combine the orange juice, chicken broth, sugar, and red wine vinegar. Bring the mixture to a boil, reduce the heat and let it simmer until the sauce is reduced by half.
4. Remove the saucepan from the heat and whisk in the butter until it’s melted. Add the orange segments to the sauce and mix well. Serve the sauce with the carved duck.

Verdict:

Duck à l’orange is a classic French dish that combines the richness of duck with the bright acidity of oranges. The result is a beautifully balanced dish that is perfect for a special occasion. This gourmet recipe is easy to make and the sauce is simply divine.

Serving suggestions:

• Pair with roasted vegetables for a complete meal
• Serve with mashed potatoes or risotto
• Accompany with a glass of red wine