Duck à l’Orange – Classic French Duck with Orange Sauce Recipe
Duck à l’Orange (Canard à l’Orange) is one of the most iconic dishes in French gastronomy, embodying the elegance and balance of sweet and savory that defines classic French cuisine.
Its origins trace back to medieval times when meat was often paired with fruit-based sauces. Over the centuries, this combination evolved, with the modern version becoming a signature of haute cuisine — particularly popular in Parisian restaurants during the 1960s and 70s.
What makes this dish special is the contrast: the richness of duck, known for its deep flavor and tender texture, is perfectly cut by the brightness of a reduced orange sauce, layered with notes of wine, liqueur, and citrus zest.
This is not just a recipe. It’s a celebration of flavor, culture, and tradition — a dish that turns any dinner into an occasion.
🧾 Ingredients:
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2 duck breasts (magret de canard), skin-on
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Salt and pepper to taste
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Zest and juice of 2 oranges
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1 tbsp orange liqueur (e.g., Grand Marnier or Cointreau)
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1 tbsp sugar
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1 tbsp white wine vinegar
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1/2 cup chicken stock
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1 tbsp cold butter (for finishing the sauce)
👨🍳 Instructions:
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Score and season the duck:
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Lightly score the skin in a crosshatch pattern, being careful not to cut into the meat.
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Season with salt and pepper.
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Sear the duck:
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Place skin-side down in a cold pan.
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Cook over medium heat for 7–10 minutes until fat is rendered and skin is golden brown.
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Flip and cook meat side for 3–4 minutes (for medium rare).
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Let rest 5–10 minutes.
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Make the orange sauce:
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In another pan, melt sugar until caramelized.
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Add vinegar, orange juice, zest, liqueur, and stock.
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Reduce until slightly thickened.
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Finish with cold butter for a silky texture.
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Slice and serve:
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Slice the duck breast thinly and drizzle with orange sauce.
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Garnish with fresh orange zest or segments.
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🍷 Pairing Tip:
Serve with a glass of Pinot Noir or Côtes du Rhône, and roasted root vegetables.