Duck à l’Orange

This is not the à l'orange you were taught. There is Calabrian chili in the sauce, and ginger, and a spoonful of soy, and none of that is French. They are there so the orange is not the only thing you taste. Then the duck goes back into the pan at the very end, skin down, to take the crisp back after the sauce is built.

Why You'll Love Duck à l'Orange

The duck starts skin-side down in a cold pan so the fat renders slowly and the skin crisps without overcooking the meat. The glaze is orange juice and zest, chicken broth, white wine, honey, Calabrian chili, and red wine vinegar, reduced and finished with butter.

Tips and Tricks

• Score the duck skin gently, just enough to help the fat render without cutting into the meat.
• Start the duck in a cold pan. This ensures maximum crispiness without overcooking.
• Reduce the sauce until it just coats a spoon. It'll thicken slightly more once the butter is added.

Variations

• Add a splash of Grand Marnier or triple sec to the sauce for a deeper citrus kick.
• Use blood orange juice for a seasonal winter twist with a beautiful ruby hue.
• Swap in pomegranate molasses instead of honey for a tangier, Middle Eastern-inspired version.

Substitutions

• Use maple syrup or agave in place of honey if needed. Just adjust sweetness to taste.
• Chicken thighs (skin-on, bone-in) can work in place of duck, though the flavor will differ.
• If you don't have Calabrian chili, use red pepper flakes or a dash of hot sauce for heat.

Best Served With

• Pommes purée or creamy mashed potatoes
• Blistered green beans or sautéed haricots verts
• A crisp endive or frisée salad with mustard vinaigrette
• Crusty French baguette to soak up the sauce

How to Store Leftovers

• Let the duck cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan over low heat or in a 300°F oven until warmed through.
• The sauce can be stored separately and reheated over low heat, whisking to re-emulsify.

Common Questions

Duck à l'Orange

5 from 1 vote

Two duck breasts started skin down in a cold pan, with an orange sauce spiked with Calabrian chili, ginger and honey, finished with butter.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 2

Course: Dinner, Main Course

Cuisine: French

Ingredients Equipment Method Notes

Ingredients

  

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• 2 Duck breasts skin-on
• Kosher salt and black pepper to taste
• 1 cup Orange juice fresh
• 1 Orange zested
• 1 cup Chicken broth
• ¼ cup White wine dry
• 1 tsp Soy sauce
• 1 tsp Calabrian chili chopped
• 1 tsp Ginger thinly sliced
• ¼ cup Honey
• 2 tbsp Red wine vinegar
• 2 tbsp Unsalted butter
• Orange slices or additional zest for garnish
• Fresh herbs for garnish

Equipment

• Sharp Knife
• Whisk
• Small saucepan
• Zester
• Tongs
• Heavy skillet (cast iron preferred)

Method

 

1. Score the duck skin in a shallow crosshatch pattern, being careful not to cut into the meat.
2. Season both sides of the duck breasts generously with kosher salt and black pepper.
3. Place duck breasts skin-side down in a cold pan. Turn heat to medium-low and cook for 10 minutes, allowing the fat to render and skin to crisp.
4. Remove the duck breasts from the pan and set aside to rest for about 10 minutes while you make the sauce. Carryover is the term for when the temperature keeps climbing after something is removed from the pan, which is why you pull a protein below its target and not at it.
5. Pour off excess duck fat from the pan, leaving about 1 to 2 tablespoons in the skillet.
6. Add orange juice, orange zest, ginger, chicken broth, white wine, honey, soy sauce, Calabrian chili, and red wine vinegar to the pan.
7. Simmer over medium heat for 10 to 15 minutes, stirring occasionally, until the sauce reduces and thickens.
8. Return the duck breasts to the pan, skin side down.
9. Cook for another 1 to 2 minutes to re-crisp the skin, then flip and sear the flesh side for 30 seconds. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
10. Remove from heat and let the duck rest briefly (no more than 2 minutes).
11. Whisk the unsalted butter into the sauce until glossy.
12. Slice duck on a bias and plate with a generous drizzle of the orange glaze.
13. Garnish with orange slices or zest and fresh herbs. Serve immediately.

Notes

Storage: The crispy skin won't survive a trip to the fridge, so this is best eaten right after searing. If you have leftover duck, store it separately from the sauce, covered, for up to 2 days, and reheat gently so it doesn't overcook. The orange glaze keeps on its own in the fridge for about a week, just rewarm and whisk before serving.

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