24 Delicious Duck Ala Orange Recipes You Must Try

Zesty, succulent, and utterly irresistible—duck à l’orange is a classic dish that never fails to impress. Whether you’re looking to spice up your weeknight dinners or planning a special feast, these 24 recipes will guide you through creating this gourmet favorite with ease. From traditional takes to modern twists, there’s a version here for every palate. Ready to elevate your cooking game? Let’s dive into these delicious dishes!

Classic Duck a l’Orange with Orange Sauce

Zesty and zippy, this Classic Duck a l’Orange with Orange Sauce is the culinary equivalent of a standing ovation. It’s where the duck’s rich, gamey goodness meets the bright, tangy embrace of orange sauce, creating a symphony of flavors that’ll have your taste buds dancing the cha-cha.

Ingredients

• 1 whole duck (about 5 lbs), patted dry
• 2 cups freshly squeezed orange juice
• 1/2 cup granulated sugar
• 1/4 cup white wine vinegar
• 2 tbsp unsalted butter
• 1 tbsp orange zest
• 1 tsp cornstarch, dissolved in 1 tbsp cold water
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C). Season the duck generously with salt and pepper, both inside and out.
2. Place the duck on a rack in a roasting pan, breast side up. Roast for 1 hour, then flip to breast side down and roast for another hour, until the skin is crispy and golden.
3. While the duck roasts, combine orange juice, sugar, and vinegar in a saucepan over medium heat. Simmer until reduced by half, about 20 minutes, stirring occasionally.
4. Whisk in the butter and orange zest until fully incorporated. Gradually add the cornstarch mixture, stirring continuously until the sauce thickens, about 2 minutes.
5. Remove the duck from the oven and let it rest for 10 minutes before carving. Serve drizzled with the orange sauce.

Velvety and vibrant, this dish boasts a crispy skin giving way to succulent meat, all swathed in a glossy, citrus-kissed sauce. For a show-stopping presentation, garnish with thin orange slices and a sprinkle of zest, turning your dinner plate into a masterpiece.

Roasted Duck with Orange Glaze

Boldly stepping into the realm of gourmet with a dish that’s as flamboyant as it is flavorful, let’s talk about a roasted duck that’s been kissed by the citrusy whispers of an orange glaze. This isn’t just dinner; it’s a performance on a plate, where the duck plays the lead and the glaze, its dazzling co-star.

Ingredients

• 1 whole duck (5-6 lbs), patted dry
• 1 cup fresh orange juice, strained
• 1/2 cup granulated sugar
• 1/4 cup white wine vinegar
• 1 tbsp orange zest, finely grated
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves

Instructions

1. Preheat your oven to 375°F (190°C). Ensure the duck is at room temperature for even cooking.
2. In a saucepan over medium heat, combine orange juice, sugar, and vinegar. Simmer until reduced by half, about 15 minutes, stirring occasionally. Tip: A silicone spatula prevents sticking and ensures smooth reduction.
3. Season the duck inside and out with salt, pepper, cinnamon, and cloves. Place on a rack in a roasting pan, breast side up.
4. Roast for 1 hour. Tip: Basting every 20 minutes with the orange glaze will build layers of flavor and a glossy finish.
5. Increase oven temperature to 400°F (205°C) and roast for another 30 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C) at the thigh.
6. Let the duck rest for 15 minutes before carving. Tip: Resting allows juices to redistribute, ensuring moist meat.

Velvety in texture with a crackling skin that sings with each bite, this roasted duck is a symphony of sweet and savory. Serve it atop a bed of wild rice pilaf or with a side of roasted root vegetables to turn a simple meal into a feast for the senses.

Duck Breast with Orange and Honey

Absolutely nothing says ‘fancy dinner’ quite like duck breast, unless you count eating cereal straight from the box—but let’s aim higher today, shall we? This Duck Breast with Orange and Honey is your ticket to impressing your dinner guests (or just treating yourself) with minimal fuss and maximum flavor.

Ingredients

• 2 duck breasts, skin scored
• 1/2 cup fresh orange juice
• 2 tbsp honey
• 1 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the duck breasts with sea salt and black pepper on both sides.
3. Heat clarified butter in an oven-proof skillet over medium-high heat until shimmering.
4. Place the duck breasts skin-side down in the skillet. Cook for 6 minutes, or until the skin is golden brown and crispy.
5. Flip the duck breasts and cook for an additional 2 minutes.
6. Transfer the skillet to the preheated oven and roast for 8-10 minutes for medium-rare, or until desired doneness.
7. Remove the duck from the skillet and let it rest on a cutting board for 5 minutes.
8. In the same skillet, add orange juice, honey, and thyme leaves. Simmer over medium heat for 3-4 minutes, until slightly thickened.
9. Slice the duck breasts diagonally and drizzle with the orange-honey sauce before serving.

The duck emerges succulent with a crackling crisp skin, while the orange-honey sauce adds a sweet, tangy contrast that’s downright addictive. Serve it over a bed of wild rice or with roasted Brussels sprouts for a meal that’s as beautiful as it is delicious.

Slow Cooker Duck a l’Orange

Ever dreamed of impressing your dinner guests with a dish that screams ‘I woke up like this’ effortlessly chic? Our Slow Cooker Duck a l’Orange is here to make those dreams a reality, blending the elegance of French cuisine with the convenience of your trusty slow cooker.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 1 tbsp clarified butter
• 1 cup freshly squeezed orange juice
• 1/2 cup granulated sugar
• 1/4 cup white wine vinegar
• 1 tbsp orange zest
• 1 tsp finely minced garlic
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 sprig fresh thyme

Instructions

1. In a medium saucepan over medium heat, combine orange juice, sugar, and vinegar. Simmer until reduced by half, about 15 minutes, stirring occasionally to prevent burning.
2. Season the duck inside and out with sea salt and black pepper. Heat clarified butter in a large skillet over medium-high heat. Sear the duck on all sides until golden brown, about 3 minutes per side.
3. Transfer the duck to the slow cooker. Pour the reduced orange sauce over the duck, ensuring it’s evenly coated. Add orange zest, minced garlic, and thyme sprig.
4. Cover and cook on low for 6 hours, or until the duck is tender and falls off the bone easily.
5. Carefully remove the duck from the slow cooker and let it rest for 10 minutes before carving. Skim any excess fat from the sauce and serve alongside the duck.

Unbelievably tender, the duck practically melts in your mouth, with the orange sauce offering a perfect balance of sweet and tangy. Serve it over a bed of wild rice or with roasted root vegetables for a meal that’s as visually stunning as it is delicious.

Duck Leg Confit with Orange Marmalade

So, you’ve decided to embark on a culinary adventure that’s as indulgent as it is impressive. Duck Leg Confit with Orange Marmalade is not just a dish; it’s a statement, a delicious declaration that you’re here to eat (and impress) in style.

Ingredients

• 4 duck legs, skin on
• 1 cup duck fat, melted
• 1 tbsp sea salt
• 1 tsp freshly ground black pepper
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme
• 1 cup orange marmalade
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard

Instructions

1. Preheat your oven to 300°F (150°C).
2. Season the duck legs generously with sea salt and freshly ground black pepper on both sides.
3. Place the duck legs in a single layer in a deep baking dish, skin side up.
4. Add the smashed garlic cloves and fresh thyme sprigs around the duck legs.
5. Pour the melted duck fat over the duck legs until they are completely submerged.
6. Cover the baking dish tightly with aluminum foil and bake for 2.5 hours, or until the meat is tender and pulls away from the bone easily.
7. While the duck is cooking, combine the orange marmalade, apple cider vinegar, and Dijon mustard in a small saucepan over medium heat. Stir until the mixture is smooth and heated through, about 5 minutes. Set aside.
8. Once the duck is done, carefully remove it from the duck fat and place it on a wire rack set over a baking sheet.
9. Increase the oven temperature to 400°F (200°C) and roast the duck legs for an additional 15-20 minutes, or until the skin is crispy and golden brown.
10. Serve the duck legs hot, drizzled with the orange marmalade sauce.

Lusciously tender and packed with flavor, this dish pairs the rich, crispy duck with the bright, tangy sweetness of orange marmalade for a match made in culinary heaven. Try serving it over a bed of creamy polenta or alongside roasted root vegetables for a meal that’s as beautiful as it is delicious.

Orange Infused Duck with Thyme

Venture into the realm of gourmet cooking with a dish that’s as bold in flavor as it is in personality. Our Orange Infused Duck with Thyme is a symphony of citrusy zest and earthy herbs, promising to elevate your dinner game from mundane to magnificent.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 2 cups freshly squeezed orange juice
• 1/4 cup honey
• 3 tbsp fresh thyme leaves
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly crisp skin.
2. In a small saucepan over medium heat, reduce the orange juice by half, about 10 minutes, to intensify the flavor.
3. Whisk in the honey and 2 tbsp of thyme leaves into the reduced orange juice, creating a glossy glaze.
4. Season the duck generously with sea salt and black pepper, both inside and out, for a flavorful bite in every piece.
5. Heat clarified butter in a large oven-proof skillet over medium-high heat. Sear the duck, breast side down, for 5 minutes until golden brown.
6. Flip the duck and brush half of the orange glaze over the top, then transfer the skillet to the oven.
7. Roast for 1 hour, brushing with the remaining glaze every 20 minutes, until the internal temperature reaches 165°F (74°C).
8. Let the duck rest for 10 minutes before carving to allow the juices to redistribute.
9. Sprinkle with the remaining thyme leaves for a fresh, aromatic finish.

Zesty and succulent, this duck boasts a crispy skin that gives way to tender, flavorful meat. Serve it atop a bed of wild rice or with a side of roasted vegetables for a meal that’s as visually stunning as it is delicious.

Duck a l’Orange with Grand Marnier

Today, we’re diving beak-first into a dish that’s as fancy as it is flavorful—Duck a l’Orange with Grand Marnier. Trust me, this isn’t your grandma’s Sunday roast (unless your grandma is a Michelin-starred chef, in which case, lucky you!).

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 2 tbsp clarified butter
• 1 cup freshly squeezed orange juice
• 1/4 cup Grand Marnier
• 1 tbsp orange zest
• 1/2 cup chicken stock
• 1 tbsp cornstarch
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the duck generously with salt and pepper, both inside and out.
3. In a large oven-proof skillet, heat the clarified butter over medium-high heat until shimmering.
4. Sear the duck, breast-side down, for 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for another 5 minutes. Tip: Use tongs to hold the duck upright and sear the sides for 2 minutes each for even crispiness.
5. Transfer the skillet to the oven and roast for 1 hour, or until the internal temperature reaches 165°F (74°C).
6. While the duck roasts, combine orange juice, Grand Marnier, and orange zest in a small saucepan. Bring to a simmer over medium heat.
7. Whisk together chicken stock and cornstarch, then stir into the orange mixture. Simmer for 5 minutes until thickened. Tip: For a smoother sauce, strain through a fine-mesh sieve.
8. Remove the duck from the oven and let it rest for 10 minutes before carving. Tip: Resting allows the juices to redistribute, ensuring a moist bite.
9. Serve the duck sliced, drizzled with the orange sauce.

Grand finale: The duck emerges with crackling skin giving way to succulent meat, all swathed in a glossy, citrus-kissed sauce that’s bold yet balanced. Try serving it atop a bed of wild rice pilaf for a textural contrast that’ll have your taste buds doing the tango.

Crispy Duck with Orange and Star Anise

Feast your eyes (and eventually your stomach) on a dish that’s about to make your kitchen smell like a five-star restaurant. This crispy duck with orange and star anise is not just a meal; it’s a culinary adventure that promises to dazzle your taste buds with its perfect balance of sweet, citrusy, and aromatic flavors.

Ingredients

• 1 whole duck (about 5 lbs), patted dry
• 2 cups freshly squeezed orange juice
• 1/2 cup granulated sugar
• 3 star anise pods
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp orange zest

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the duck.
2. Score the duck skin in a crisscross pattern, being careful not to cut into the meat, to help render the fat and crisp the skin.
3. Season the duck inside and out with sea salt and freshly ground black pepper for a flavorful base.
4. In a saucepan over medium heat, combine orange juice, granulated sugar, and star anise pods. Simmer until the mixture reduces by half and becomes syrupy, about 15 minutes. Tip: Stir occasionally to prevent burning.
5. Brush the duck with clarified butter, then roast in the preheated oven for 1 hour and 30 minutes, basting every 30 minutes with the orange syrup. Tip: Use a meat thermometer to ensure the duck reaches an internal temperature of 165°F (74°C).
6. Remove the duck from the oven and let it rest for 10 minutes before carving. Tip: Resting allows the juices to redistribute, ensuring moist meat.
7. Sprinkle with orange zest before serving to add a fresh, citrusy aroma.

Velvety crispy skin gives way to succulent, flavorful meat, with the orange and star anise glaze adding a glossy, tangy-sweet finish. Serve this showstopper on a platter garnished with fresh orange slices and star anise for a visually stunning presentation that’s as Instagram-worthy as it is delicious.

Duck and Orange Stir Fry

Mmm, imagine this: a dish that dances on your taste buds with the rich, gamey charm of duck and the zesty, sunny kiss of orange. It’s not just a stir fry; it’s a flavor fiesta that’ll make your Tuesday night feel like a Friday.

Ingredients

• 1 lb duck breast, skin-on, thinly sliced
• 2 tbsp clarified butter
• 1 cup fresh orange juice, no pulp
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp orange zest
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, julienned
• 1 cup snap peas, trimmed
• 2 green onions, sliced diagonally
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add clarified butter to the wok, swirling to coat the surface evenly.
3. Place duck slices skin-side down in the wok, cooking for 3-4 minutes until the skin is crispy and golden. Flip and cook for an additional 2 minutes. Remove and set aside.
4. In the same wok, add garlic and ginger, sautéing for 30 seconds until fragrant.
5. Pour in orange juice, soy sauce, and honey, stirring to combine. Bring to a simmer and reduce by half, about 5 minutes.
6. Add bell pepper and snap peas, stir-frying for 2 minutes until vegetables are crisp-tender.
7. Return duck to the wok, tossing to coat with the sauce and heat through, about 1 minute.
8. Drizzle with sesame oil and sprinkle red pepper flakes, tossing once more.
9. Garnish with green onions and orange zest before serving.

Zesty and vibrant, this dish boasts a perfect harmony of textures—crispy duck, crunchy veggies, and a glossy, sticky sauce that clings lovingly to every bite. Serve it over a mound of jasmine rice or, for a low-carb twist, spiralized zucchini noodles.

Duck a l’Orange with Cointreau Sauce

Let’s face it, duck a l’Orange sounds fancy, but with a splash of Cointreau, we’re turning this classic into a showstopper that’s as fun to make as it is to devour. Perfect for when you want to impress without the stress, this dish is your ticket to culinary fame.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 2 tbsp clarified butter
• 1 cup fresh orange juice, strained
• 1/2 cup Cointreau
• 1 tbsp orange zest, finely grated
• 1/2 cup chicken stock, reduced
• 1 tbsp honey
• 1 tsp cornstarch, dissolved in 1 tbsp water
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C). Season the duck generously with salt and pepper, inside and out.
2. In a large ovenproof skillet, heat clarified butter over medium-high heat. Sear the duck, breast side down, for 5 minutes until golden brown. Flip and sear the other side for another 5 minutes.
3. Transfer the skillet to the oven and roast for 1 hour, or until the internal temperature reaches 165°F (74°C) at the thigh.
4. While the duck roasts, combine orange juice, Cointreau, orange zest, and honey in a saucepan over medium heat. Simmer for 10 minutes until slightly reduced.
5. Whisk in the dissolved cornstarch and cook for another 2 minutes until the sauce thickens. Stir in the reduced chicken stock and simmer for 5 minutes.
6. Remove the duck from the oven and let it rest for 10 minutes before carving. Serve drizzled with the Cointreau sauce.

Zesty and rich, this Duck a l’Orange with Cointreau Sauce boasts a crispy skin that gives way to succulent meat, all enveloped in a glossy, citrus-kissed sauce. Try serving it over a bed of wild rice pilaf for a textural contrast that’ll have your guests begging for seconds.

Grilled Duck with Orange Balsamic Reduction

Who knew that duck could be the life of the party? This Grilled Duck with Orange Balsamic Reduction is here to prove that it’s not just for fancy restaurants. With a playful punch of citrus and a cheeky glaze, it’s ready to steal the spotlight at your next dinner shindig.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 1 cup fresh orange juice, preferably Valencia
• 1/2 cup balsamic vinegar, aged
• 2 tbsp honey, raw and unfiltered
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring one side is cooler for indirect grilling.
2. In a small saucepan over medium heat, combine orange juice, balsamic vinegar, honey, Dijon mustard, and minced garlic. Simmer until reduced by half, about 15 minutes, stirring occasionally. Tip: The reduction should coat the back of a spoon when ready.
3. Season the duck generously with sea salt, black pepper, and fresh thyme leaves, both inside and out.
4. Brush the duck with extra virgin olive oil to prevent sticking. Place it breast-side up on the cooler side of the grill. Close the lid and cook for 1 hour. Tip: Resist the urge to peek; keeping the lid closed ensures even cooking.
5. After 1 hour, brush the duck with the orange balsamic reduction. Continue grilling for another 30 minutes, applying the glaze every 10 minutes, until the skin is crispy and the internal temperature reaches 165°F at the thigh. Tip: Use a meat thermometer for accuracy.
6. Remove the duck from the grill and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring a moist bite.

Dive into a plate where the duck’s crispy skin gives way to succulent meat, all hugged by that tangy-sweet reduction. Serve it atop a wild rice pilaf or with a side of roasted Brussels sprouts for a meal that’s as bold in flavor as it is in personality.

Duck a l’Orange with Caramelized Oranges

Craving a dish that’s as bold and vibrant as your personality? Duck a l’Orange with Caramelized Oranges is here to dazzle your taste buds with its perfect balance of sweet and savory, proving that citrus and poultry are a match made in culinary heaven.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 2 cups freshly squeezed orange juice, no pulp
• 1/2 cup granulated sugar
• 1/4 cup white wine vinegar
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 large navel oranges, sliced into 1/4-inch rounds
• 1 tbsp orange zest
• 1/4 cup Grand Marnier

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the duck inside and out with sea salt and freshly ground black pepper.
3. In a large oven-proof skillet, heat olive oil over medium-high heat. Sear the duck, breast side down, for 5 minutes until golden brown. Flip and sear the other side for another 5 minutes.
4. Transfer the skillet to the oven and roast for 1 hour, or until the internal temperature reaches 165°F (74°C).
5. Meanwhile, in a saucepan over medium heat, combine orange juice, granulated sugar, and white wine vinegar. Simmer for 20 minutes until reduced by half, stirring occasionally.
6. Add unsalted butter, orange zest, and Grand Marnier to the saucepan. Stir until the butter is melted and the sauce is glossy.
7. In a separate skillet, caramelize the orange slices over medium heat for 3 minutes per side until golden.
8. Remove the duck from the oven and let it rest for 10 minutes before carving.
9. Serve the duck drizzled with the orange sauce and garnished with caramelized orange slices.

Outrageously tender duck meets a glossy, citrus-infused sauce in this show-stopping dish. The caramelized oranges add a delightful crunch and a burst of sweetness, making every bite a symphony of textures and flavors. Try serving it over a bed of wild rice for an earthy contrast that’ll have your guests begging for seconds.

Duck with Orange and Ginger Sauce

Unbelievably, there’s a dish that combines the rich, gamey depth of duck with the zesty, sweet tang of orange and the fiery kick of ginger, creating a symphony of flavors that’ll make your taste buds dance the cha-cha. Perfect for when you’re feeling fancy but still want to keep things fun in the kitchen.

Ingredients

• 4 duck breasts, skin on
• 1 cup fresh orange juice
• 2 tbsp finely grated ginger
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp clarified butter
• 1/2 tsp ground cinnamon
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the duck after searing.
2. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat and crisp the skin beautifully.
3. Season both sides of the duck breasts with salt, focusing a bit more on the skin side for that perfect crust.
4. Heat a tablespoon of clarified butter in an oven-proof skillet over medium-high heat. Once hot, place the duck breasts skin-side down and sear for 5-6 minutes until golden brown and crispy.
5. Flip the duck breasts and transfer the skillet to the preheated oven. Roast for 8-10 minutes for medium-rare, or until your desired doneness.
6. While the duck cooks, combine the orange juice, grated ginger, honey, soy sauce, and ground cinnamon in a small saucepan. Bring to a simmer over medium heat, then reduce to low and let it thicken for about 10 minutes, stirring occasionally.
7. Remove the duck from the oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring every bite is succulent.
8. Slice the duck breasts diagonally and drizzle with the orange and ginger sauce. Serve immediately.

This dish boasts a crispy skin that gives way to tender, flavorful meat, all complemented by a sauce that’s a perfect balance of sweet, tangy, and spicy. Try serving it over a bed of wild rice or alongside roasted Brussels sprouts for a meal that’s as visually stunning as it is delicious.

Duck a l’Orange with Red Wine Reduction

Zesty and bold, this Duck a l’Orange with Red Wine Reduction is not your grandma’s Sunday dinner—unless your grandma is a Michelin-starred chef with a penchant for drama. Imagine the crispiness of perfectly seared duck meeting the tangy sweetness of orange, all tied together with a red wine reduction that’s richer than a tech startup’s IPO.

Ingredients

• 4 duck breasts, skin on
• 1 cup freshly squeezed orange juice
• 1/2 cup dry red wine
• 2 tbsp honey
• 1 tbsp clarified butter
• 1 tsp orange zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 sprig fresh thyme

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the duck after searing.
2. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat, to render the fat effectively.
3. Season both sides of the duck breasts with sea salt and freshly ground black pepper.
4. Heat clarified butter in an oven-proof skillet over medium-high heat until it shimmers but does not smoke.
5. Place the duck breasts skin-side down in the skillet, searing for 4-5 minutes until the skin is golden brown and crispy.
6. Flip the duck breasts and sear the other side for 1 minute, then transfer the skillet to the preheated oven to finish cooking for 8-10 minutes for medium-rare.
7. Remove the duck from the skillet and let it rest on a cutting board for 5 minutes to redistribute the juices.
8. In the same skillet, add orange juice, red wine, honey, orange zest, and fresh thyme, bringing to a simmer over medium heat.
9. Reduce the sauce by half, about 5-7 minutes, until it coats the back of a spoon.
10. Slice the duck breasts diagonally and serve drizzled with the red wine reduction.

Perfectly balanced, the duck offers a crispy skin with succulent meat, while the reduction adds a glossy, flavorful punch. Try serving it over a bed of wild rice or with a side of roasted Brussels sprouts for a meal that’s as Instagram-worthy as it is delicious.

Duck and Orange Salad with Citrus Vinaigrette

Picture this: a salad that’s not just a sidekick but the superhero of your dinner table, where duck and orange tango in a citrus vinaigrette that’s zesty enough to wake up your taste buds from their slumber.

Ingredients

• 1 lb duck breast, skin on
• 2 navel oranges, segmented
• 4 cups mixed baby greens
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C). While the oven heats, score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat.
2. Season the duck breast generously with salt and pepper. Heat a skillet over medium heat and place the duck breast skin-side down. Cook for 5-6 minutes until the skin is golden and crispy.
3. Flip the duck breast and transfer the skillet to the preheated oven. Roast for 8-10 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
4. While the duck cooks, whisk together the olive oil, orange juice, lemon juice, Dijon mustard, and honey in a small bowl to create the citrus vinaigrette. Season with salt and pepper to taste.
5. Let the duck rest for 5 minutes after removing it from the oven, then slice it thinly against the grain.
6. In a large bowl, toss the mixed baby greens with half of the citrus vinaigrette. Arrange the greens on a platter, top with the duck slices and orange segments, and drizzle with the remaining vinaigrette.

Here’s the scoop: this dish is a symphony of textures, from the crispy duck skin to the juicy orange segments, all harmonized by the bright, tangy vinaigrette. Serve it atop a rustic wooden board for that Instagram-worthy picnic vibe, or plate it elegantly for a dinner that screams sophistication with every bite.

Duck a l’Orange with Spiced Orange Sauce

Feast your eyes (and eventually your stomach) on this dazzling dish that’s about to make your taste buds do a happy dance. Duck a l’Orange with Spiced Orange Sauce is not just a meal; it’s a culinary adventure that’s equal parts elegant and approachable.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 1 tbsp clarified butter
• 1 cup freshly squeezed orange juice
• 1/2 cup granulated sugar
• 1/4 cup white wine vinegar
• 1 cinnamon stick
• 2 whole cloves
• 1 tsp freshly grated orange zest
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the duck generously with salt, both inside and out.
3. In a large oven-safe skillet, heat the clarified butter over medium-high heat until shimmering.
4. Place the duck in the skillet, breast-side down, and sear for 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for another 5 minutes.
5. Transfer the skillet to the oven and roast for 1 hour, or until the internal temperature reaches 165°F (74°C).
6. While the duck roasts, combine the orange juice, sugar, vinegar, cinnamon stick, cloves, and orange zest in a small saucepan over medium heat.
7. Simmer the sauce, stirring occasionally, for 20 minutes or until it thickens to a syrup-like consistency.
8. Remove the duck from the oven and let it rest for 10 minutes before carving.
9. Drizzle the spiced orange sauce over the carved duck or serve it on the side for dipping.

Dive into this dish where the duck’s crispy skin meets the sweet and tangy embrace of the spiced orange sauce. Perfect for impressing at dinner parties or treating yourself to a gourmet night in, this dish promises a symphony of flavors that’ll have you coming back for seconds.

Duck with Orange and Rosemary

Craving a dish that’s as bold and vibrant as your personality? Look no further than this succulent duck, kissed with the zesty charm of orange and the earthy whisper of rosemary, ready to dance on your taste buds.

Ingredients

• 1 whole duck (about 5 lbs), patted dry
• 2 cups freshly squeezed orange juice
• 1/4 cup honey
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp clarified butter

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s ready to work its magic on your duck.
2. In a small saucepan over medium heat, combine orange juice, honey, and rosemary, simmering until the mixture reduces by half, about 15 minutes. This creates a glaze that’s nothing short of liquid gold.
3. Season the duck generously with sea salt and black pepper, both inside and out, for flavor that penetrates every bite.
4. Heat clarified butter in a large oven-proof skillet over medium-high heat. Sear the duck, breast side down, until the skin is golden and crispy, about 5 minutes. Flip and sear the other side for another 5 minutes. Tip: Resist the urge to move the duck around; let the heat do its job for that perfect sear.
5. Brush the duck with half of the orange glaze, then transfer the skillet to the oven. Roast for 1 hour, brushing with the remaining glaze every 20 minutes, until the internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer to ensure accuracy, because guesswork is for game shows, not cooking.
6. Let the duck rest for 10 minutes before carving. This allows the juices to redistribute, ensuring every slice is moist and flavorful. Tip: Cover loosely with foil to keep warm without steaming the crispy skin.

Lusciously tender with a crispy skin that crackles with each bite, this duck is a symphony of flavors. Serve it atop a bed of wild rice or with roasted root vegetables to turn a simple meal into a feast fit for royalty.

Duck a l’Orange with Blackberry Sauce

Ever dreamed of elevating your dinner game with a dish that screams sophistication but secretly whispers ‘easy peasy’? Duck a l’Orange with Blackberry Sauce is here to dazzle your taste buds and impress your guests, all while keeping the kitchen chaos to a minimum.

Ingredients

• 1 whole duck (about 5 lbs), patted dry
• 1 tbsp clarified butter
• 1 cup fresh orange juice, strained
• 1/2 cup granulated sugar
• 1/4 cup white wine vinegar
• 1 cup fresh blackberries
• 1 tbsp cornstarch
• 1/4 cup cold water
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C). While the oven heats, season the duck generously with salt and pepper, both inside and out.
2. In a large oven-proof skillet, heat the clarified butter over medium-high heat. Add the duck, breast-side down, and sear until golden brown, about 5 minutes per side. Tip: Use tongs to hold the duck upright to brown the sides for an even crisp.
3. Transfer the skillet to the oven and roast the duck for 1 hour, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh.
4. Meanwhile, in a saucepan over medium heat, combine the orange juice, sugar, and vinegar. Bring to a simmer, stirring until the sugar dissolves, then reduce the heat to low and let it reduce by half, about 15 minutes.
5. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir this slurry into the reduced orange sauce, then add the blackberries. Cook for another 5 minutes, or until the sauce thickens and the blackberries soften. Tip: Gently press some blackberries against the side of the pan to release their juices for a more vibrant sauce.
6. Once the duck is cooked, let it rest for 10 minutes before carving. Serve the duck slices drizzled with the blackberry sauce. Tip: For an extra touch of elegance, garnish with orange zest and whole blackberries.

Craving a dish that balances the rich, succulent duck with the tangy sweetness of orange and blackberry? This recipe delivers a symphony of flavors and textures, from the crispy skin to the velvety sauce. Try serving it over a bed of wild rice for a meal that’s as visually stunning as it is delicious.

Duck with Orange and Soy Glaze

Today’s the day to elevate your dinner game with a dish that’s as bold in flavor as it is in personality. Duck with Orange and Soy Glaze isn’t just a meal; it’s a conversation starter, a flavor explosion, and your ticket to culinary bragging rights.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 1 cup freshly squeezed orange juice
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 tbsp clarified butter
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and place a rack in the middle position.
2. Season the duck generously with salt, both inside and out, for that perfect crispy skin.
3. In a saucepan over medium heat, combine orange juice, soy sauce, honey, ginger, garlic, and red pepper flakes. Simmer for 10 minutes until slightly thickened. Tip: Stir occasionally to prevent burning.
4. Heat clarified butter in a large oven-proof skillet over medium-high heat. Sear the duck, breast side down, for 5 minutes until golden brown. Flip and sear the other side for another 5 minutes. Tip: Use tongs to hold the duck upright and sear the sides for 2 minutes each for even browning.
5. Brush the duck with half of the glaze, then transfer the skillet to the oven. Roast for 1 hour, brushing with the remaining glaze every 20 minutes. Tip: Use a meat thermometer to ensure the duck reaches an internal temperature of 165°F (74°C) at the thickest part.
6. Let the duck rest for 10 minutes before carving. This allows the juices to redistribute, ensuring every bite is succulent.

Glazed to perfection, this duck boasts a crispy skin that gives way to tender, flavorful meat, all wrapped up in a sweet and tangy embrace. Serve it atop a bed of wild rice or with a side of roasted vegetables for a meal that’s as visually stunning as it is delicious.

Duck a l’Orange with Cranberry Orange Relish

Ready to elevate your dinner game with a dish that’s as fun to make as it is to devour? Duck a l’Orange with Cranberry Orange Relish is here to dazzle your taste buds and impress your guests, all while keeping you on your toes in the kitchen.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 1 cup fresh orange juice, strained
• 1/2 cup granulated sugar
• 1/4 cup white wine vinegar
• 1 tbsp orange zest, finely grated
• 1 cup fresh cranberries
• 1/2 cup water
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cloves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C). Season the duck generously with salt and pepper, inside and out.
2. Place the duck on a rack in a roasting pan, breast side up. Roast for 1 hour, then flip to breast side down and roast for another hour. Tip: This ensures crispy skin all around.
3. While the duck roasts, combine orange juice, sugar, and vinegar in a saucepan over medium heat. Simmer until reduced by half, about 15 minutes. Stir in orange zest.
4. In another saucepan, combine cranberries, water, sugar, cinnamon, and cloves. Cook over medium heat until cranberries burst and the mixture thickens, about 10 minutes. Tip: Stir occasionally to prevent sticking.
5. After the duck has roasted for 2 hours, brush with the orange glaze. Increase oven temperature to 400°F (200°C) and roast for 15 more minutes for a glossy finish.
6. Let the duck rest for 10 minutes before carving. Serve with the cranberry orange relish on the side. Tip: Resting allows juices to redistribute, ensuring moist meat.

Craving a dish that’s a symphony of textures and flavors? The duck’s crispy skin gives way to succulent meat, perfectly complemented by the relish’s sweet-tart zing. Try serving it atop a bed of wild rice for an autumnal twist that’ll have everyone asking for seconds.

Duck with Orange and Five Spice Powder

Yowza! If you’re looking to jazz up your dinner routine with something that’s equal parts fancy and fun, you’ve hit the jackpot. This dish is a riot of flavors, where the rich, gamey depth of duck meets the bright, citrusy zing of orange, all hugged by the warm, mysterious embrace of five-spice powder.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 2 cups freshly squeezed orange juice
• 1 tbsp five-spice powder
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp clarified butter
• 1 tsp finely grated orange zest
• 1/2 cup chicken stock
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C). While the oven heats, score the duck skin in a crisscross pattern, being careful not to cut into the meat.
2. Season the duck generously with salt and five-spice powder, ensuring the spices get into the scored cuts for maximum flavor.
3. In a large oven-proof skillet, heat the clarified butter over medium-high heat. Sear the duck, breast-side down, until the skin is golden and crispy, about 5 minutes. Flip and sear the other side for another 3 minutes. Tip: Rendering the fat slowly ensures a crispier skin.
4. Remove the duck from the skillet and pour off all but 1 tbsp of the duck fat. Add the orange juice, honey, soy sauce, and orange zest to the skillet, stirring to combine.
5. Return the duck to the skillet, breast-side up, and pour the chicken stock around it. Roast in the preheated oven for 1 hour, basting every 20 minutes with the pan juices. Tip: Basting is key to keeping the duck moist and flavorful.
6. After 1 hour, check the duck’s internal temperature with a meat thermometer; it should read 165°F (74°C) in the thickest part of the thigh. If not, continue roasting, checking every 10 minutes.
7. Once done, let the duck rest for 10 minutes before carving. Tip: Resting allows the juices to redistribute, ensuring every bite is succulent.

Finally, this dish is a symphony of textures and tastes—crispy skin giving way to tender, flavorful meat, all underscored by the sweet and tangy orange sauce. Serve it atop a bed of wild rice or with roasted root vegetables to soak up every last drop of that glorious sauce.

Duck a l’Orange with Orange Zest and Garlic

Feast your eyes on this showstopper that’s about to make your taste buds do a happy dance. Duck a l’Orange with Orange Zest and Garlic is not just a meal; it’s a culinary adventure that’s equal parts elegant and utterly delicious.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 2 tbsp clarified butter
• 1 cup fresh orange juice, strained
• 1 tbsp orange zest, finely grated
• 4 garlic cloves, minced
• 1/2 cup chicken stock
• 1 tbsp honey
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
2. Season the duck generously with sea salt and freshly ground black pepper, both inside and out, for a flavor that penetrates every bite.
3. In a large oven-proof skillet, heat clarified butter over medium-high heat until it shimmers, then sear the duck on all sides until golden brown, about 3-4 minutes per side.
4. Transfer the skillet to the preheated oven and roast the duck for 1 hour, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
5. While the duck roasts, combine fresh orange juice, orange zest, minced garlic, chicken stock, and honey in a small saucepan. Simmer over medium heat until the sauce reduces by half, about 15 minutes, stirring occasionally.
6. Once the duck is cooked, let it rest for 10 minutes before carving to allow the juices to redistribute.
7. Serve the carved duck drizzled with the orange zest and garlic sauce, ensuring each piece is lavishly coated.

Now, the moment of truth: this dish boasts a crispy skin that gives way to succulent meat, all enveloped in a sauce that’s a bright, tangy, and slightly sweet symphony. For an extra flair, garnish with thin orange slices and a sprinkle of zest right before serving to elevate the visual appeal and add a fresh citrus aroma.

Duck with Orange and Maple Syrup Glaze

Craving something that dances on the palate with a sweet, tangy, and utterly irresistible flair? Look no further than this duck dish, where the richness of the meat meets the bright zing of orange and the deep, caramel notes of maple syrup in a glaze that’s nothing short of magical.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 1 cup freshly squeezed orange juice
• 1/2 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and place a rack in the middle position.
2. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat, to allow the fat to render more efficiently.
3. Season the duck inside and out with sea salt and freshly ground black pepper.
4. Place the duck on a rack in a roasting pan, breast side up, and roast for 1 hour.
5. While the duck roasts, combine orange juice, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, and thyme leaves in a small saucepan over medium heat. Simmer until the mixture reduces by half, about 15 minutes, stirring occasionally.
6. After the duck has roasted for 1 hour, brush it generously with the glaze and continue to roast for another 30 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C) at the thigh.
7. Let the duck rest for 10 minutes before carving to allow the juices to redistribute.

How does it turn out? The duck is succulent with a crackling crisp skin, glazed to glossy perfection with a balance of sweet and tangy that’ll have you licking your fingers. Serve it sliced over a bed of wild rice or with roasted root vegetables to soak up every last drop of that glorious glaze.

Duck a l’Orange with Orange and Chili Flakes

Hold onto your hats, foodies, because we’re about to dive into a dish that’s as bold and vibrant as a sunset in Miami—Duck a l’Orange with a spicy twist that’ll make your taste buds dance the cha-cha.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 2 cups freshly squeezed orange juice
• 1 tbsp orange zest
• 1 tsp chili flakes
• 2 tbsp clarified butter
• 1 cup chicken stock
• 1 tbsp honey
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the duck.
2. Season the duck generously with salt, both inside and out, for a perfectly seasoned bite.
3. In a large oven-safe skillet, heat clarified butter over medium-high heat until it shimmers.
4. Sear the duck, breast-side down, for 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for 5 minutes.
5. Transfer the skillet to the oven and roast for 1 hour, or until the internal temperature reaches 165°F (74°C).
6. While the duck roasts, combine orange juice, zest, chili flakes, and honey in a saucepan. Simmer over medium heat until reduced by half, about 15 minutes.
7. Stir in chicken stock and continue to simmer for another 10 minutes until the sauce thickens slightly.
8. Remove the duck from the oven and let it rest for 10 minutes before carving to allow the juices to redistribute.
9. Serve the duck sliced, drizzled with the orange-chili sauce, and watch as your guests’ eyes light up with the first bite.

So there you have it—a dish where the succulent duck meets the bright, citrusy punch of orange, all while the chili flakes sneak in with a cheeky little kick. Perfect for when you want to impress without the stress, serve it atop a bed of wild rice for a meal that’s as visually stunning as it is delicious.

Conclusion

Just imagine the delightful flavors and aromas waiting for you in these 24 Duck Ala Orange recipes! Perfect for home cooks looking to impress or simply enjoy a gourmet meal at home. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share your culinary adventures by pinning this article on Pinterest. Happy cooking!

Bella Bacinos