Duck a l’orange

Impress your guests with this rich French delicacy. With tender duck and a smooth orange glaze they'll be raving for quite some time.

  • 2 hrs 20 mins cooking
  • Serves 4
  • Print


Duck a l’orange
  • 2.2 kilogram whole duck
  • 1/4 cup sea salt flakes
  • 1 tablespoon pink peppercorns
  • 2 tablespoon olive oil
  • 25 gram french butter
  • 1/2 cup orange flavoured liqueur
  • 1/2 cup orange juice
  • 1 tablespoon raspberry vinegar
  • 1 orange, sliced
  • 3/4 cup french orange jam or orange marmalade
  • 125 gram cold french butter, chopped
  • orange slices and thyme, to decorate
  • french beans and finely chopped eschalots, to serve


Duck a l’orange
  • 1
    Preheat oven at 160°C/140°C fan-forced.
  • 2
    Wash clean and pat duck dry. Place salt and pepper into pestle and mortar and grind. Rub duck all over with combined salt and pepper.
  • 3
    Heat oil in a large heavy-based ovenproof dish over a medium heat. Cook duck until browned all over. Remove duck and set aside.
  • 4
    Stir butter, liqueur, orange juice and vinegar into dish with juices and stir over a low heat until butter has melted.
  • 5
    Remove from heat, return duck to dish and layer orange slices over duck. Cover and cook for 2 hours or until meat is tender and cooked through.
  • 6
    Gently remove duck and place onto a serving plate breast side up, layer over orange slices and cover to keep warm.
  • 7
    Tilt dish slightly and ladle off most of the duck fat sitting on top of juices (about 1/2 cup). Strain remaining juices into a medium saucepan and whisk in jam until smooth.
  • 8
    Bring to the boil, and cook for about 5-10 minutes or until mixture has thickened. Remove from heat and gradually whisk in cold butter. Pour over duck. Serve with vegetables of your choice.

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