Duckling A La Orange

Duckling A La Orange

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Vicki Butts (lazyme)

By
@lazyme5909

Here's another James Beard classic. We used to make this for our anniversary every year. The orange sauce is awesome! The Grand Marnier and the fresh orange zest really add that special touch. We usually double the sauce because we love it over rice on the side. It can also be made with roasted chicken, but duck makes it really special.

Rating:

★★★★★ 1 vote

Comments:
Serves:
2
Prep:
15 Min
Cook:
3 Hr
Method:
Bake

Ingredients

  • 1
    duck
  • 3 Tbsp
    butter
  • 3 Tbsp
    flour
  • 1 1/2 c
    canned bouillon
  • 1/2 tsp
    thyme
  • 1
    sprig parsley
  • ·
    salt and pepper
  • 1/2 c
    concentrated orange juice, undiluted
  • 3 Tbsp
    orange zest
  • 1 Tbsp
    lemon juice
  • 2 Tbsp
    grand marnier
  • 1
    orange, optional

How to Make Duckling A La Orange

Step-by-Step

  1. Melt butter in heavy saucepan. Add flour. Blend well over medium heat. Reduce heat and simmer for several minutes.
  2. Heat bouillon, stir into roux, and continue stirring until sauce thickens. Add herbs, reduce heat and simmer for several minutes.
  3. Combine orange juice, orange zest, and lemon juice, with brown sauce. Simmer 5 minutes and add liquor.
  4. Clean duck. Heat oven to 325ºF.
  5. Place breast side up in shallow roasting pan. Brush duck with 1/2 of glaze. Roast uncovered for 2 1/2 hours, pricking skin with fork and brushing with glaze occasionally.
  6. Just before serving, add 1/2 cup orange sections to sauce, if desired. Heat through.

Printable Recipe Card

About Duckling A La Orange

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: French



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