Duck à l’Orange

In ways I can’t comprehend, Duck à l’Orange still has a stigma against it as being too retro. Too 1970s Stepford Wives.

Which honestly makes no sense because it’s just a great, classic flavor combination. And one of my favorite ways to prepare duck.

It’s got that crispy meets melt-in-your-mouth thing from the seared duck, topped off with the richness, sweetness, and a hint of citrus freshness from the sauce.

In my humble opinion, this dish is mother ducking good.

Orange, Duck a l'orange

Dinner, Duck

French

Yield: 2

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Duck à l’Orange

Level: Easy

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Ingredients

• 2 skin-on duck breasts
• Salt and pepper
• 1 small shallot
• 1 navel orange
• 5-6 chives
• 1 teaspoon cornstarch
• ¼ cup chicken broth or stock
• 2 tablespoons good orange marmalade
• 2 ½ tablespoons chicken demi-glace
• 1 tablespoon unsalted butter

Preparation

Prepare Duck, Veggies, and Fruits:

1. Pat the duck dry with paper towels. Make diagonal cuts across the duck skin, scoring almost all the way through the skin and fat in a crosshatch pattern. Season with salt and pepper. Allow the breasts to rest, with the skin side up, at room temperature for 15 minutes.
2. While duck rests, peel and finely chop the shallot. Using a vegetable peeler, remove zest of orange in wide strips and then thinly julienne. Thinly slice the chives.

Cook Duck:

1. Heat a large pan over medium heat until hot. Place the seasoned duck in the pan, skin side down. Cook for 6-7 minutes or until the skin is browned and crispy. Flip the duck and cook for an additional 3 to 4 minutes for a medium doneness (reaching 140°F). Transfer the duck to a cutting board, placing it skin side up, and let it rest for at least 10 minutes. Drain the rendered duck fat into a small bowl, and wipe out the pan.

Make the Sauce:

1. In a small bowl, whisk cornstarch and chicken broth (or stock) together until cornstarch has completely dissolved. Set aside.
2. In the pan previously used for cooking the duck, heat a drizzle of olive oil over medium-high heat until hot. Add the chopped shallot and season with salt and pepper. Stir occasionally and cook for 1 to 2 minutes or until the shallot is slightly softened. Add the demi-glace, orange juice, orange marmalade, and chicken broth (or stock) and stir frequently. Cook until the mixture thickens, approximately 3 minutes.
3. Turn off the heat. Stir in the butter until combined and the butter is melted. Taste, then season with salt and pepper if desired.

Assemble and Serve:

1. Turn the rested duck on the cutting board, placing it skin-side down for easier cutting through the skin. Slice the duck thinly crosswise.
2. Serve the sliced duck with the skin side up. Drizzle the duck with the prepared sauce and garnish with strips of orange zest and chopped chives.

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