French Duck à l’Orange – Citrus-Glazed Duck
A refined classic of French cuisine, Duck à l’Orange features crisp-skinned roasted duck with a sweet, tangy orange sauce — elegant yet deeply comforting.
Ingredients (Serves 2):
* 2 duck breasts, skin-on
* Salt and pepper
* Zest and juice of 2 oranges
* 2 tbsp sugar
* 2 tbsp red wine vinegar
* 100ml chicken stock
* 1 tbsp butter
Instructions:
1. Score duck skin, season with salt and pepper. Sear skin-side down in a cold pan over medium heat until crisp (about 6–8 mins), then flip and cook another 3–4 mins. Rest.
2. In a saucepan, melt sugar until it begins to caramelize. Add vinegar and reduce slightly.
3. Add orange juice, zest, and stock. Simmer until thickened.
4. Whisk in butter for shine. Slice duck and drizzle with orange sauce.
French Tip:
For the best crisp skin, don’t rush the searing — let the fat render slowly.
🦆 French Duck à l’Orange – Citrus-Glazed Duck
A refined classic of French cuisine, Duck à l’Orange features crisp-skinned roasted duck with a sweet, tangy orange sauce — elegant yet deeply comforting.
🛒 Ingredients (Serves 2):
* 2 duck breasts, skin-on
* Salt and pepper
* Zest and juice of 2 oranges
* 2 tbsp sugar
* 2 tbsp red wine vinegar
* 100ml chicken stock
* 1 tbsp butter
👨🍳 Instructions:
1. Score duck skin, season with salt and pepper. Sear skin-side down in a cold pan over medium heat until crisp (about 6–8 mins), then flip and cook another 3–4 mins. Rest.
2. In a saucepan, melt sugar until it begins to caramelize. Add vinegar and reduce slightly.
3. Add orange juice, zest, and stock. Simmer until thickened.
4. Whisk in butter for shine. Slice duck and drizzle with orange sauce.
💡 French Tip:
For the best crisp skin, don’t rush the searing — let the fat render slowly.
