There’s something truly classic and elegant about a perfectly roasted duck paired with a citrusy-sweet orange sauce. This French-inspired dish brings a touch of sophistication to your dinner table, but spoiler alert—it’s easier than you think to pull off at home! Whether you’re looking to dazzle guests or just enjoy a decadent weekend meal, this recipe is a must-try.
If you’re craving a dish that feels fancy without being fussy, this Roast Duck with Orange Sauce will have you swooning!
Why You’ll Love This Recipe
- Impressive yet simple: This looks like it came from a fine dining restaurant, but it’s made with straightforward techniques you can master.
- Flavor explosion: The rich, savory duck paired with the tangy sweetness of the orange sauce is a match made in culinary heaven.
- Special occasion-worthy: Whether it’s a holiday feast or just a romantic dinner, this dish is guaranteed to stand out.
- Customizable: You can tweak the sauce to be sweeter or zestier, depending on your preference.
Ingredients Breakdown
Essentials
- Whole Duck: A 4-5 pound duck works perfectly here. Look for one with a good layer of fat underneath the skin—that’s where all the magic happens!
- Oranges: You’ll need both the juice and zest. Fresh oranges are a must for that vibrant citrus flavor.
- Honey: Adds a gentle sweetness to balance the tangy citrus.
- White Wine Vinegar: This brings a slight acidity to the sauce, complementing the richness of the duck.
- Chicken Stock: Builds body and depth in the orange sauce.
- Seasonings: Salt, pepper, and a pinch of thyme for aromatic goodness.
Pro Tips
- Duck quirky? No problem: If you’re intimidated by working with duck, don’t be! Treat it like chicken with a twist; it just renders more fat.
- Get zest-happy: Be sure to zest your oranges before juicing to make your life easier.
Step-by-Step Instructions
1. Prep the Duck: Pat the duck dry with paper towels and remove any excess fat from the cavity. Score the skin in a crisscross pattern (taking care not to cut into the meat), then season generously with salt and pepper.
2. Roast: Place the duck breast-side up on a rack in a roasting pan. Roast at 375℉ (190℃) for 1.5–2 hours, flipping the duck breast-side down halfway through. Baste the duck occasionally with its rendered fat for extra crispy skin.
3. Make the Orange Sauce:
- In a saucepan, combine orange juice (about 1 cup), orange zest, honey, and white wine vinegar. Cook over medium heat until reduced by half.
- Add in chicken stock (about 1/2 cup) and a sprig of thyme and simmer until the sauce thickens slightly.
- Strain the sauce for a smooth finish and adjust seasoning to taste.
4. Rest and Serve: Let the roasted duck rest for 15 minutes before carving. Drizzle the orange sauce over the meat, and voilà!
Chef’s Tips and Tricks
- Render fat fearlessly: Save the rendered duck fat (trust me on this). It’s liquid gold for roasting potatoes or vegetables!
- Extra crispy skin: Give the duck an additional 15 minutes at 425℉ (218℃) at the end of roasting for that irresistible crackle.
- Thicker sauce: If you’d like a more robust sauce, add a small cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the simmering sauce.
Recipe Variations and Serving Suggestions
- Spicy Twist: Add a pinch of red pepper flakes to the orange sauce for a subtle heat kick.
- Citrus Medley: Swap some of the orange juice for blood orange or tangerine juice for a fun flavor variation.
- What to Serve: Pair with velvety mashed potatoes, roasted Brussels sprouts, or a crisp green salad. A glass of Pinot Noir or Chardonnay is the perfect finishing touch!
FAQs
- Can I make this recipe ahead of time?
- Yes, you can prepare the orange sauce a day in advance and simply reheat it while the duck is roasting.
- How do I store leftovers?
- Store leftover duck in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325℉ (163℃) to preserve the texture.
- Is duck difficult to cook?
- Not at all! As long as you’re patient with rendering the fat for crispy skin, you’ll end up with a delicious result.
Classic Roast Duck with Orange Sauce
Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Servings: 4-6
Ingredients
- 1 whole duck (4-5 pounds)
- 1 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1/2 cup chicken stock
- Salt and black pepper, to taste
- 1 sprig of thyme
Instructions
- Preheat your oven to 375℉ (190℃).
- Pat the duck dry and score the skin. Season generously with salt and pepper.
- Place duck on a rack in a roasting pan and roast for 1.5–2 hours, flipping halfway through.
- In a saucepan, combine orange juice, orange zest, honey, and vinegar. Reduce by half over medium heat.
- Add chicken stock and thyme. Simmer until thickened, then strain.
- Let the duck rest for 15 minutes before carving. Serve with the orange sauce.
I hope this recipe becomes a new favorite in your home! If you give it a try, let me know in the comments or share your creation on social media with #TheKitchensAid. I’d love to see how your Roast Duck with Orange Sauce turns out!
