Description
A classic French dish featuring succulent duck with a tangy orange sauce, perfect for special occasions.
Ingredients
Scale
- 1 whole duck (about 4–5 pounds)
- 1 cup fresh orange juice
- 1/2 cup sugar
- 1/4 cup white vinegar
- 1 cup chicken stock
- Salt and pepper, to taste
- Fresh oranges, for zesting
Instructions
- Preheat oven to 350°F (175°C).
- Score the skin of the duck to render the fat.
- Season the duck inside and out with salt and pepper.
- Place the duck in the oven and roast for approximately 1 hour, or until cooked through.
- Meanwhile, prepare the sauce by combining orange juice, sugar, vinegar, and chicken stock in a saucepan.
- Simmer the sauce until it thickens, adjusting sweetness and acidity to taste.
- Once the duck is finished, let it rest for 10 minutes before carving.
- Serve sliced duck with orange sauce drizzled on top.
Notes
Use fresh ingredients for the best flavor. Pair with creamy sides to complement the richness of the duck.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting and sauce preparation
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg