Recipe of Duck à l’Orange, a classic French dish known for its rich, savory duck complemented by a tangy and sweet orange sauce. Originating from French royal cuisine, it combines bold flavors and elegant presentation. It was also reportedly one of the popular dishes served on high-level KGB menus, blending Western sophistication with Soviet grandeur. Often served during festive occasions, it’s a hallmark of refined European cooking.
Cooking Time:
2 hours 30 minutes
Ingredients:
1 whole duck (4–5 lb)
Salt and pepper, to taste
1 orange (quartered)
2 tsp olive oil
1 shallot (finely chopped)
1 cup orange juice (freshly squeezed)
1 tsp orange zest
2 tbsp sugar
2 tbsp white wine vinegar
½ cup chicken stock
2 tbsp Grand Marnier or triple sec (optional)
1 tbsp unsalted butter
Recipe:
Preheat oven to 375°F.
Clean the duck, pat dry, and season inside and out with salt and pepper. Place orange quarters inside the cavity.
Place the duck breast-side up on a rack in a roasting pan. Roast for about 1 hour 45 minutes to 2 hours, or until golden and internal temperature reaches 165°F. Baste occasionally.
While the duck roasts, prepare the sauce: In a saucepan, heat olive oil over medium heat. Add shallots and sauté until soft.
Stir in sugar and cook until it starts to caramelize lightly.
Add vinegar, orange juice, zest, chicken stock, and Grand Marnier if using. Simmer and reduce the sauce by half (15–20 minutes).
Strain the sauce and stir in butter until glossy.
When the duck is done, let it rest for 15 minutes before carving.
Serve with warm orange sauce.
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