Duck à l'Orange

Name: Duck à l'Orange
Cuisine: French
Ingredients: 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; 1 tsp. freshly ground black pepper; 1 tsp. ground coriander; ½ tsp. ground cumin; 1 5–6-lb. whole Pekin duck, neck and giblets removed; 1 orange; 1 small onion, cut through root end into 8 wedges, divided; 4 sprigs marjoram; 4 sprigs thyme; 2 sprigs parsley; ½ cup dry white wine; ½ cup duck or chicken stock or low-sodium chicken broth; ½ medium carrot, halved lengthwise; ½ celery stalk; ⅓ cup sugar; ⅓ cup fresh orange juice; 2 Tbsp. white wine vinegar; Kosher salt; Duck or chicken stock or low-sodium chicken broth (if needed); 1 Tbsp. all-purpose flour; 1 Tbsp. unsalted butter, room temperature; ½ orange, zest removed in wide strips with a vegetable peeler, strips thinly sliced

Instructions

Crispy duck skin and luscious orange sauce combine in this classic French dish that would make Julia Child swoon. Get our duck à l'orange recipe here.

Updated at: Sun, 23 Nov 2025 12:35:31 GMT