Learn how to make classic French duck in orange sauce or canard à l'orange. This dish features crispy skin, tender meat, and tangy, sweet, and flavorful orange sauce. Follow these step-by-step instructions for a perfect dish.
Why not try something different this holiday season, like a duck in orange sauce, also known as Canard à l'orange? This easy recipe breaks it down into simple steps so you can enjoy making this flavorful dish at home, even if it's your first time cooking duck or trying French cooking.
Check out more French cuisine recipes: French Beef Stew with Olives, Truffle Eggs, or Baked Croque Monsieur.
I’ve simplified this orange duck recipe by focusing on clear, easy-to-follow steps. The roasting process and sauce-making have been broken down to keep things straightforward. With a few basic ingredients and simple techniques, you’ll be able to enjoy this elegant dish without any fuss.
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What is canard à l'orange ?
Duck in orange sauce is a classic French dish with crispy roasted duck with rich and delicious sauce. The duck is cooked until golden and tender, and the sauce, made with fresh orange juice, adds a sweet and tangy flavor that complements the savory meat.
It’s an elegant and comforting dish often served on special occasions to impress guests with its rich, delicious flavor. Make sure you try this amazing Confit de Canard Recipe soon.
Recipe ingredients
Whole duck: You will need a more or less standard-sized duck, weighing around 5.5/ 2.5 kg; a bit more or less is fine. A frozen duck will take about 24 to 36 hours to defrost in the fridge. It's best to plan ahead and allow enough time for it to thaw completely before cooking.
Oranges: You’ll need about 6 oranges, but I recommend buying 8 to be safe, especially if the oranges are smaller or yield less juice than expected. Choosing unwaxed, organic oranges is best, as some will be used whole with the skin on. You’ll need one orange for the filling, one for roasting, two for filleting and adding to the sauce, and two (or more) for juicing.
- If you have leftover oranges, make these Orange Swirl Cookies. You can also try this Orange Sauce for Chicken or make the Orange Salmon.
Tip: If there are giblets inside the duck (heart, neck, gizzard, and liver), use them to make stock by following this Turkey Broth recipe. Add extra roasted bones from chicken or turkey for more flavor. Don’t use the liver for making stock; it is best fried gently in a pan and served on toast or with a salad.
How to make duck in orange sauce?
Prepare the oranges: Chop one, slice one, fillet two, and juice another two (or enough to get ⅔ cup/ 400 ml of juice).
Step #1: For the filling, mix one chopped orange with chopped onion, thyme, and rosemary.
Step #2: This is how to fillet the oranges. Set them aside.
Step #3: Season the dried duck, score the breast skin, fill it, and close the cavity using toothpicks to secure the filling inside
Step #4: Brown the bird on both sides, using tongs to turn it.
Tip: Don’t move the duck too early. Gently lift it with tongs to check if the skin releases easily from the pot. If it doesn’t, wait another minute or two. Moving it too soon can cause the skin to tear and stick.
Step #5: Pour away excess rendered duck fat and assemble the pot with the duck, orange slices, bay leaves, orange juice, and chicken stock. Season again.
Step #6: Roast duck breast-side up, as instructed in the recipe card. Remove it and strain the gravy.
Tip: After the initial roasting time, check the internal temperature with an instant-read thermometer; it should be 145°F (63°C). If it’s not there yet, continue roasting for another 5-10 minutes and check again. Then, increase the oven temperature to 400°F (200°C) and roast for an additional 10-15 minutes, basting halfway, until the skin crisps and the internal temperature reaches 165°F (74°C).
Step #7: Skim the gravy with a fat separator or using an alternative method.
Step #8: Caramelize the sugar until it turns golden brown, being careful not to burn it. You can use the same pot or a clean medium saucepan.
Tip: To remove excess fat without a fat separator, let the gravy sit for a few minutes so the fat rises to the top. Then, tilt the pot slightly to collect the fat on one side. Using a spoon or ladle, gently skim the fat off the top without disturbing the rest of the gravy.
Step #9: Add remaining sauce ingredients (except cornstarch slurry) and simmer the sauce. Strain it and return it to the pot.
Step #10: Thicken the orange sauce with a cornstarch slurry, then add the filleted oranges and heat briefly.
Tip: If you have it, add a splash of Grand Marnier (orange liqueur) to the sauce for extra flavor.
How to carve the duck?
Remove the legs: Use poultry shears to cut through the joint where the thigh meets the body, then gently pull the leg away from the duck to separate it.
Separate the breasts: Make a vertical cut along one side of the breastbone, then slice the breast meat away from the ribcage in one large piece.
Slice the breast: After removing the breast, slice it thinly against the grain.
Remove the wings: Use the poultry shears to cut through the joint and remove the wings.
Store and reheat leftovers
Refrigeration: Let the duck in orange sauce cool to room temperature, then place them in separate airtight containers. Store in the refrigerator for up to 3 days.
Freeze: For longer storage, you can freeze the duck and sauce separately for up to 3 months. Reheat thoroughly before serving.
To reheat, warm the duck in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Reheat the orange sauce on the stovetop over low heat, stirring occasionally. If the sauce has thickened, add a little water or broth to reach the desired consistency.
Duck in Orange Sauce
Equipment
- Large Dutch oven with a lid or another oven-safe, large, heavy-bottomed pot
- Fat separator optional
- Fine mesh strainer
- Toothpicks
Ingredients
Filling:
- 1 large orange Note 1
- 1 onion
- 1 teaspoon thyme
- ½ teaspoon rosemary
Duck:
- 5.5 lbs duck 2.5 kg, Note 2
- 1 ½ teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper use less if the pepper is powdery
- 1 teaspoon oil
- 1 orange whole
- ¾ cup orange juice freshly squeezed 200 ml
- ⅔ cup chicken stock 150 ml
- 3 bay leaves
- fine sea salt and ground black pepper
Sauce:
- ⅔ cup pan juices 150 ml
- 2 oranges to fillet
- 4 tablespoons granulated sugar 2 oz/ 55 g
- ½ a small red onion or 1 shallot, thinly sliced
- ¾ cup orange juice freshly squeezed 200 ml
- 1 tablespoon sherry vinegar balsamic or red wine vinegar
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Instructions
- Preheat the oven to 320°F/ 160°C.
Prepare all oranges and make the filling:
- Wash and dry them.
- Orange for the filling: Roughly chop one large orange and place it in a mixing bowl. Add the roughly chopped onion, thyme, and rosemary and mix well. Set aside. 1 large orange + 1 onion + 1 teaspoon thyme + ½ teaspoon rosemary
- Orange for roasting: Cut one orange into slices (to place into the Dutch oven).1 orange
- Filleted oranges for the sauce: To fillet oranges, cut off both ends and stand the orange upright. Slice away the peel and white pith, following the natural curve of the fruit. Fillet the oranges over a bowl to catch the juices. Cut between the segments along the membranes to release the fillets, removing any seeds as you go. Set the fillets aside and pour the collected juice into a measuring jug.2 oranges
- Orange juice for cooking and for the sauce: Juice the remaining oranges and add the juice to the collected juice in the measuring jug. You’ll need a total of 1 ⅔ cups (400 ml) of juice - half for roasting the duck and half for making the orange sauce.
Roast the duck:
- Prepare the duck: Dry it well with paper towels. Remove the giblets if they are still inside the duck (Note 3). Mix the salt and pepper in a small bowl. Use half the mixture to season the duck inside and the other half for the outside. Rub it in thoroughly. Lightly score the duck breast skin in a crisscross pattern using a sharp knife, being careful not to cut into the meat.5.5 lbs duck / 2.5 kg + 1 ½ teaspoon fine sea salt + 1 teaspoon freshly ground black pepper
- Fill the duck: Stuff the duck cavity with the orange filling. Gather the loose skin (the flap) at the cavity opening and close it using toothpicks to secure the filling inside. Ensure the toothpicks are inserted firmly into the skin to hold it in place during cooking.
- Brown the duck: Heat the oil in a Dutch oven. Place the duck breast-side down and brown it well. Don’t try to move it too soon - gently lift it with tongs to check if the skin releases easily from the pot. If it doesn’t, give it another minute or two. Moving it too early will cause the skin to break and stick to the pot. Once the breast side is browned, carefully flip the duck using tongs and brown the back side as well. Remove the duck from the pot carefully and pour off the excess fat.1 teaspoon oil
- Assemble the pot: Return the duck to the pot, sitting it breast-side up in the middle. Pack the orange slices and the bay leaves around it. Add orange juice and chicken stock. Sprinkle the duck with more salt and pepper.3 bay leaves + ⅔ cup chicken stock + ¾ cup orange juice / 200 ml + fine sea salt and ground black pepper
- Roast the duck for 1 hour and 40 minutes, basting with the pan juices every 20 minutes until the internal temperature reaches 145°F (63°C). If it’s not there, roast for an additional 5-10 minutes and check again. Increase the oven temperature to 400°F (200°C) and roast for another 10-15 minutes, basting halfway, until the skin crisps and the internal temperature reaches 165°F (74°C).
Skim the fat:
- Rest duck: Remove the duck from the pot, place it on a serving platter, and let it rest while you make the orange sauce. Cover it loosely with aluminum foil.
- Strain pan juices: Remove the orange slices and bay leaves with a slotted spoon and discard them. Strain the pan juices through a fine strainer.
- Skim the fat with a fat separator: To use a fat separator, pour the gravy into the container. Let it sit for a moment so the fat rises to the top. Then, carefully pour the sauce from the bottom spout, leaving the fat behind in the separator. This way, the fat stays at the top while the gravy comes out clean.
- To remove excess fat with a spoon or ladle, first allow the gravy to sit for a few minutes so the fat rises to the top. Then, tilt the pot slightly to help the fat gather at one side. Using a spoon or ladle, carefully skim the fat off the top of the gravy. You can gently scoop the fat out without disturbing the rest of the gravy.
Orange Sauce:
- Pot: To make the orange sauce, use the same Dutch oven or a clean saucepan.
- Caramelize the sugar by heating it over medium heat until it melts and turns golden brown. This should take about 3-5 minutes, but be careful not to let it burn.4 tablespoons granulated sugar
- Simmer orange sauce: Once the sugar is caramelized, carefully pour in ⅔ cup (150 ml) of the skimmed pan juices. Add the remaining orange juice, thinly sliced red onion, and vinegar. Bring to a boil and simmer on medium-low heat until the sauce reduces slightly. This will take about 5 minutes in a Dutch oven or a bit longer in a smaller saucepan.⅔ cup pan juices / 150 ml + ¾ cup orange juice/ 200 ml + ½ a small red onion + 1 tablespoon sherry vinegar
- Strain the sauce through a fine strainer, return it to the pot, and bring it to a simmer again.
- Cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. Whisk the slurry into the simmering sauce. Add the orange fillets and heat for 1-2 minutes.1 teaspoon cornstarch + 1 tablespoon cold water
Carve the duck:
- Start by removing the legs with poultry shears, cutting through the joint where the thigh meets the body, and gently pulling the leg away from the duck.
- Remove breast: Make a vertical cut along one side of the breastbone and slice the breast meat away from the ribcage in one large piece. After removing the breast, slice it thinly against the grain.
- Remove wings: Use the poultry shears to cut through the joint and remove the wings.
- Serve immediately with the hot orange sauce.
Notes
- Oranges: You’ll need about 6 oranges in total (buy a couple extra to ensure enough for juicing): 1 large orange for the filling, 1 for the dish, 2 for filleting and adding to the sauce, and 2 for juicing (to yield 1 ⅔ cups / 400 ml of juice). It’s best to use unwaxed, organic oranges, as most will be used with the skin intact.
- Duck: A frozen duck will take about 24 to 36 hours to defrost in the fridge.
- Giblets: Don’t discard them. Fry the liver in a pan, and serve it on toast, and use the rest of the giblets to make stock.
- The nutrition calculation is very approximate, as the calorie count depends very much on the cut of duck you choose to eat and how well you skimmed the pan juices.
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