Duckling A L'Orange
Duckling A L'Orange offers a classic French combination of crispy roasted duck with a tangy orange glaze, highlighted by the rich flavors of burgundy and marmalade. Perfect for special occasions or elegant dinners, it pairs beautifully with roasted vegetables or potatoes for a complete meal.
Ingredients
Instructions
- Preheat oven to 425°F.
- Stuff the duckling with orange quarters, chopped garlic, salt, and black peppers.
- Truss the duckling.
- Place the duckling on a rack in a shallow roasting pan.
- Brush the top well with melted butter.
- Pour Burgundy over the duckling.
- Roast uncovered for 30 minutes.
Tips & Substitutions
To ensure the duckling is crispy, consider pricking the skin gently before roasting, allowing the fat to render out. If you want to enhance the orange flavor, use fresh orange juice instead of Burgundy. For a lighter option, substitute the butter with olive oil. Always let the duck rest for at least 10 minutes after roasting for juicier meat.
Serving Suggestions
Serve the duckling with a side of roasted vegetables or a fresh salad. It pairs beautifully with Brandied Peaches for a sweet contrast. Consider offering a starch like Beaumont Inn Corn Pudding or wild rice for a complete meal. Garnish the platter with fresh orange slices for a vibrant presentation.
Storage & Reheating
Store any leftover duck in an airtight container in the refrigerator for up to 3 days. To reheat, place the duck in a preheated oven at 350°F for 15-20 minutes, covered with foil to prevent drying out. You can also microwave slices on a low setting for a quick option.
Nutrition & Diet Analysis (per serving)
Each serving of Duckling A L'Orange contains roughly 676 calories, with 6g protein, 102g carbohydrates, and 31g fat. It is an excellent source of vitamin C (48% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1841mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit instead of oranges?
Yes, you can experiment with other fruits such as apples or peaches, but keep in mind that the flavor profile will change. If using apples, choose tart varieties to maintain balance with the savory elements of the dish.
How do I know when the duck is fully cooked?
The duck is done when its internal temperature reaches 165°F, measured at the thickest part of the thigh. The skin should also be a deep golden brown and crispy. Let it rest before carving to retain its juices.
Can I make this recipe ahead of time?
Yes, you can prepare the duck by stuffing it and trussing it a day in advance. Keep it covered in the refrigerator. Just take it out to come to room temperature before roasting, ensuring even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).