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Roast duck in orange sauce

What is Roast duck in orange sauce?
A popular recipe everywhere in the world. Here is the french version, slightly different from the asiatic recipe. You can use Grand Marnier instead of orange liqueur.

Region Prep time / Cooking time


20 mins / 1 hour 20 mins


5 to 6 lb duck
4 oranges
2 cups duck stock
3 tb orange liqueur
2 tb Port
2 tb sugar
2 tb balsamic or red wine vinegar
2 tb butter
Salt and pepper

Roast duck in orange sauce Recipe serve 6

Step 1: Preheat oven at 400 degrees F.

Step 2: Cut the peel of 4 oranges into strips. Simmer for 20 minutes in water. Drain.

Step 3: Add a pinch of salt and pepper inside the duck, and one third of the orange peels.

Step 4: Roast for 15 minutes. Reduce heat to 350 F. Turn the duck. Roast for 30 minutes. Turn the duck again. Roast for 20 minutes. Add a pinch of salt and turn again. Roast for 15 minutes.

Step 5: Boil vinegar and sugar over high heat for 5 minutes. Remove from heat. Add half a cup of duck stock. Simmer for one minute, stir. Add the remaining stock, the Port and the orange peels. Simmer for 4 minutes. Pour the orange liqueur.

Step 6: Remove fat from the duck pan.

Step 7: Put butter in the sauce just before serving and pour the sauce over the duck. Decorate with orange segments.

Wine suggestion: Gewurztraminer, red Pomerol or Saint Emilion, red Madiran or Chateauneuf du Pape (French Wine Guide).

Bon appetit!


French Recipes: Almond trout - Apple pie - Boeuf bourguignon - Bouillabaisse - Cassoulet - Cherry soup - Chicken Fricassee - Coq au vin - Gratin dauphinois Lobster Thermidor - Mediterranean salad - Onion pie - Onion soup - Roast chicken provencal - Sole meuniere - Strawberry Charlotte - Tapenade - Tomatoes provencale - Veal stew - All recipes - By region - By course - Links - Cuisine France


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