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Oven roasted orange duck recipe

Oven roasted orange duck recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Duck
  • Orange duck

The secret to a really moist duck is to place half an orange inside while roasting, and orange slices on top half way through. It works every time!

9 people made this

IngredientsMakes: 1 whole roast duck

  • 1 duck, about 1 1/2kg, giblets removed
  • salt and pepper, to taste
  • 2 sprigs thyme, divided
  • 2 cloves garlic
  • 1 orange, washed well, halved

MethodPrep:10min ›Cook:1hr30min ›Ready in:1hr40min

  1. Preheat oven to 200 C / Gas 6. Salt and pepper the duck both inside and out. Stuff the duck with 1 sprig of thyme, 2 cloves of garlic and half of the orange. Rub the outside of the duck with the other sprig of thyme.
  2. Place duck on a rack in a large roasting tin. Roast in the middle of the oven for 1 hour per kilo (so 1 1/2 hours for a 1 1/2kg duck). Baste at least twice with the cooking fat in the tin. Half an hour before the end of the cooking time, place orange slices over the duck and cover with a sheet of foil.
  3. Transfer the duck onto a board to rest and reserve the juices in the roasting tin to make a gravy. Add a little water, salt and pepper and whatever remains of the second sprig of thyme. Boil for 1 minute and pour into a sauce boat or jug for serving.

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Reviews & ratingsAverage global rating:(5)

Roast Duck with Orange-Rosemary Sauce

Served with a simple orange-rosemary sauce, this slow-roasted duck is flavorful, moist and an impressive yet easy entrée to serve for family and friends.

This recipe uses the slow-roasting method to yield moist, tender duck meat with crisp, golden skin.

It’s served with a simple orange and rosemary sauce that’s not only delicious with duck but also works with other main dishes like chicken, pork, or even salmon.

Orange Flavored Roasted Duck

Duck and oranges make for a famous worldwide combo, and now we know why. Sure, you can enjoy a famous recipe like duck a l’orange, but you can also enjoy a nice whole roasted duck, filled with some orange slices. Try it for this holiday season, because it’s perfect for sharing.

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).

Roast the duck

  • Position a rack in the center of the oven and heat the oven to 325°F on convection bake or to 350°F without convection.
  • Remove the duck’s wing tips, if necessary, and any giblets (save the parts for stock, if you like). Rinse the duck well inside and out, and trim any excess skin and fat. Season the duck well inside and out with salt and pepper. Stuff the cavity with the rosemary, orange, and onion. Tie the legs together with kitchen twine.
  • Put the duck breast side up on a rack set in a flameproof, heavy-duty roasting pan. Roast the duck until the skin is richly browned and crisp and the meat is fork tender when poked with a fork, about 3 hours. Transfer the duck to a carving board, and let rest while you make the sauce.

Make the sauce

  • Pour off all but a couple of teaspoons of fat from the roasting pan. Put the pan over medium heat and add the shallot cook, stirring, until softened but not browned, 2 to 3 minutes. Stir in the vermouth and stock, scraping the bottom of the pan to loosen any browned bits. Raise the heat to high and boil until reduced to about 2/3 cup, 5 to 7 minutes. Remove from the heat and vigorously whisk in the butter 1 Tbs. at a time. Strain through a fine-mesh strainer into a sauce boat or other vessel. Whisk in the rosemary and orange zest, and season to taste with salt and pepper.
  • Carve the duck and serve with the sauce.

Recipe Notes

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Reviews (8 reviews)

We were HUNGRY so we ate it after about 1 1/2 -2 hours when the skin was nice and crispy. Looking at the comments, I will try cooking it longer next time since the meat was tasty but not super tasty. We had a 4 lb duck and I don't think it would have fed more than 4.

The sauce was what made it! I will be making that vermouth sauce to use with Costco chicken!

Excellent recipe. Meltingly tender meat with fantastic crispy skin. I've made this recipe for Christmas dinner for several years now. I just use the duck-roasting part of the recipe, not the sauce (I did the sauce the first year and while it was delicious I felt that the duck didn't really need it so I left it out after that). I also salt the duck ahead of time (I mix 2T kosher salt + 2 tsp baking powder, sprinkle generously on the duck inside and out, then let sit in the fridge for 3 days loosely covered with plastic wrap. Then roast without any additional salt. Salting technique is from Kenji Lopez-Alt on dry-brining a turkey but it works great with duck too). Then roasted the duck following instructions here. I found 2 hours to be good for a 4 lb duck, which is smaller than the one in the recipe. If any skin doesn't get crispy I pull it off and finish it in a skillet while the meat rests. I found one 4 lb duck provides a modest serving for five people. I now make two 4 lb ducks for Christmas so we can have bigger servings for five + leftovers. Fantastic recipe.

Recipe Summary

  • 2 (6- to 7-lb.) whole ducks
  • Kitchen string
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup orange marmalade
  • ¼ cup bourbon
  • 3 tablespoons molasses
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon dried crushed red pepper

Remove giblets from ducks, and reserve for another use. Rinse ducks, and pat dry with paper towels. Remove excess fat and skin. Tie legs together with kitchen string chill, uncovered, 10 to 24 hours.

Preheat oven to 450°. Let ducks stand at room temperature 15 minutes. Prick legs, thighs, and breasts with a fork. Rub ducks with salt and black pepper, and place, breast side up, on a wire rack in an aluminum foil-lined jelly-roll pan. Bake 45 minutes.

Meanwhile, stir together orange marmalade and next 5 ingredients in a small saucepan. Bring to a boil over high heat. Reduce heat to medium, and cook, stirring often, 10 to 15 minutes or until reduced to about 1 cup.

Remove ducks from oven, and carefully spoon fat from pan. Brush ducks with orange marmalade glaze. Reduce oven temperature to 350°, and bake 20 to 25 minutes or until a meat thermometer inserted in thickest portion registers 180°. Let stand 15 minutes before serving.

Roasted Whole Duck - Basic Recipe for Crispy Skin

This basic roast duck recipe creates a crispy skin and moist meat.


1 Maple Leaf Farms Whole Duck (5-6 lbs.), defrosted

1 1/2 tsp. Freshly Ground Black Pepper

1 head Garlic, paper removed and top trimmed

2 Celery Stalks, cut into 2" pieces


Make sure duck is thoroughly defrosted, if frozen. (Defrost in refrigerator for 2-3 days.) Start a large pot of water (deep enough to submerge a whole duck) on the stove, bringing to a rolling boil. Preheat oven to 425F.

Remove duck from bag. Remove orange sauce packet (if included), giblets and neck from interior. Save giblets and neck for making stock. Remove excess fat from body cavity and neck. Rinse duck inside and out under cool running water. Pat duck dry. With a large sharp fork, prick the skin all over (approach at an angle) being careful not to pierce the meat (if meat is pierced, it will dry out). Carefully put the duck in the pot of boiling water boil for 10 minutes. This will help render out some of the fat. Remove duck and let cool. Pat duck dry.

Mix the salt, pepper and paprika. Rub the duck inside and out with the spice mixture. Place the duck on a rack in a roasting pan breast-side up. Stuff the orange quarters, whole head of garlic (top trimmed) and cut celery pieces into the cavity of the duck. Fold the neck skin under, covering the cavity. Secure with a skewer.

Place the roasting pan in the oven. After 15 minutes, lower the oven temperature to 350F. After 45 minutes, remove duck from oven. Remove any fat that may have collected in the bottom of the roasting pan. Carefully turn duck over, place back on rack in roasting pan, and return to oven for 35 minutes. At the end of the 35 minutes, remove duck from oven, remove any fat that may have accumulated, and carefully turn duck back over so breast side faces up. Return to oven. If you have a 5-pound duck, cook for another 15 minutes for a 6-pound duck, cook for another 20 minutes (total cooking time should add up to about 22 minutes per pound). Be careful not to overcook. The internal temperature should be 180F at the thickest part of the leg and thigh joint. Remove duck from oven.

Transfer duck to a cutting board and let stand 15 minutes. Remove oranges and celery from cavity and throw away. Remove head of garlic roasted head of garlic can be used as a great spread for bread.

Recipe Summary

  • 1 bunch beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1-inch pieces
  • 1 teaspoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon honey
  • 1/4 cup fresh orange juice
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons fresh thyme leaves

Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.

Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.

Vertically-roasted duck

Consider adding bright and tart flavors when cooking or serving duck. Pair duck breast with stewed tart cherries or apple slices, or flavor whole duck with a rich pomegranate molasses rub before roasting. And instead of weighing the duck down in a heavy cassoulet or ragout, serve it alongside a simple salad with a light, acidic vinaigrette.

Bring a pot of water to the boil.

While the water is heating, place the duck on a cutting board, breast-side up and with the legs facing you. Remove any large pockets of fat around the cavity, then gently but firmly begin loosening the skin from the meat, starting at the cavity opening by the legs. You will want to loosen the skin over the breast area (from the cavity to the neck) and around the joint where the thighs meet the body. Be very careful not to puncture the skin. Do not worry about the back of the duck

Place the duck on a rack in the sink. When the water is boiling, remove from heat and begin ladling the water over the outside of the duck you will notice the skin begin to tighten as it comes in contact with the hot water. Turn the duck over and repeat, ladling hot water until you see the skin tighten. Dry the duck well, and place it on a rack over a rimmed baking sheet.

In a small bowl, combine the salt, pepper, molasses and ground mustard to form a paste. Massage this paste over the entire outer surface of the duck, coating the skin until it looks tanned. Place the duck, uncovered, in the refrigerator and chill at least 12 hours, preferably 24.

Remove the duck from the refrigerator 1/2 hour before roasting. Heat the oven to 450 degrees, and place a rack at the lowest position of the oven to give the duck enough room to stand as it roasts.

Place a beer can chicken holder on a rimmed baking sheet or shallow roasting pan. Stand the duck on the beer can chicken holder (if the holder is too small to support the duck, first place an empty beer can in the holder), and fold the wings behind the neck. Carefully move the duck to the oven.

Roast the duck for 15 minutes to give it time to begin to color. If the duck colors too quickly at the top, tent the top of the duck loosely with foil. After 15 minutes, reduce the heat to 350 degrees and continue to roast until the duck is a rich brown color, about 1 hour. Remove from heat and set aside to rest for 10 minutes before carving.

Roasted Duck with Orange Sauce

This subtly sweet orange flavour is a classic, festive pairing with duck. Asian markets are great sources for fresh duck.


  • 2 duck (each 4 lb/2 kg)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 oranges
  • 2 bay leaves
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons orange-flavoured liqueur
  • 1 tablespoon red wine vinegar
  • 1 teaspoon granulated sugar
Orange Sauce:
  • 2 tablespoons granulated sugar
  • 2/3 cups duck stock
  • 2/3 cups sodium-reduced chicken broth
  • 1/2 teaspoon grated orange rind
  • 1/3 cup freshly squeezed orange juice
  • 1 pinch salt
  • 2 teaspoons cornstarch

Nutritional facts without skin : about

  • Sodium 411 mg
  • Protein 27 g
  • Calories 279.0
  • Total fat 15 g
  • Potassium 328 mg
  • Cholesterol 103 mg
  • Saturated fat 5 g
  • Total carbohydrate 8 g


Glaze: In bowl, combine orange juice, liqueur, vinegar and sugar. Set aside.

With tip of knife, prick duck skin all over without piercing meat. Rub inside cavities with 1/2 tsp (2 mL) each of the salt and pepper. Quarter oranges and squeeze juice into duck cavities add orange quarters and bay leaves. Tie legs together. Sprinkle with remaining salt and pepper.

Place ducks, breast side up, in roasting pan roast in 400°F (200°C) oven for 35 minutes. Pour off clear fat and reserve for another use. Baste with some of the glaze.

Roast in 350°F (180°C) oven, basting with remaining glaze and pan juices every 15 minutes, until thermometer inserted in thickest part of thigh reads 185°F (85°C), 1-1/2 hours. Dis­card oranges and bay leaves reserving cavity juices, transfer ducks to plate and keep warm. Skim off and discard fat. Pour remaining pan juices into bowl.

Orange Sauce: In heavy saucepan, melt sugar over medium heat, swirling pan but not stirring, until amber colour. Remove from heat stir in stock and bring to boil, stirring. Stir in reserved pan juices, orange rind, orange juice and salt boil until reduced to about 1 cup (250 mL).

Dissolve cornstarch in 2 tsp (10 mL) water stir into pan and simmer until slightly thickened, about 30 seconds. Serve with duck.

Watch the video: Duck A LOrange. Roasted Duck with Orange Sauce. Traditional French Duck Recipe. (June 2022).


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