Duck In Orange Sauce Recipe


Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexHealthyServings4
MethodMain Ingredient


 Duck with giblets5 Pound (1 Piece)
 Dried rosemary leaves2 Teaspoon
 Black pepper1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Orange zest strip2 (Colored Part Of The Rind)
 Yellow onion1 Large, quartered
 Carrot1 Large, thickly sliced to make 1/2 cup
 Garlic cloves2 Large
 Chicken stock/Low sodium chicken broth1 1⁄2 Cup (24 tbs)
 Tomato paste2 Tablespoon
 Whole peppercorns6 (White Or Black)
 Whole cloves4
 White wine vinegar1⁄4 Cup (4 tbs)
 Sugar3 Tablespoon
 Blanched julienned orange zest1⁄3 Cup (5.33 tbs)
 Cornstarch1 Tablespoon, dissolved in water
 Water2 Tablespoon
 Lemon juice1 Teaspoon (Or To Taste)
 Orange1 Small, peeled, sectioned


1. Preheat the oven to 475°F. Rinse the duck and pat it dry. Reserve the giblets; discard the liver. Season the cavity with 1 teaspoon of the rosemary, 1/4 teaspoon each of the salt and pepper, and the 2 strips of orange zest. Using a skewer, prick the skin on the lower breast, legs, and around the wings. Truss and place breast-side-up on a rack in a shallow roasting pan. Surround it with the onion, carrot, garlic, and reserved giblets. Roast, uncovered, for 30 minutes.
2. Lower the temperature to 350°F. Remove the pan from the oven, discard the fat, and transfer the vegetables and giblets to a medium-size saucepan. Roast the duck for 1 hour or until the juices run clear when the thigh is pierced with a fork. Transfer the duck to a serving platter and cover loosely with foil. Fancy Fare: Duck in a tangy orange sauce
3. To the vegetable mixture, add the stock, tomato paste, peppercorns if you wish, cloves, the remaining 1 teaspoon of rosemary, and the remaining 1/4 teaspoon each of salt and pepper. Bring to a boil, lower the heat, and simmer, uncovered, for 45 minutes, skimming the surface.
4. In another medium-size saucepan, stir the vinegar and sugar. Cook over moderate heat for 5 minutes, swirling the pan, until golden. Strain the stock mixture into this pan, stir in the blanched orange zest, and simmer for 5 minutes. Whisk in the cornstarch mixture, boil for 2 minutes, then stir in the lemon mice and orange sections. Serve the duck with the orange sauce, Duchesse Potatoes, and Honey-Spiced Carrots.