How to Cook Duck with Oranges: Easy Step-by-Step Recipe

Duck with oranges, often referred to as Duck à l’Orange, is a French-inspired dish that combines the richness of roasted duck with the sweet and tangy flavor of orange sauce. Although it may sound gourmet, this recipe is actually surprisingly easy to make at home. Whether you’re preparing a special holiday dinner or simply want to elevate a weeknight meal, this guide will walk you through everything you need to know — from selecting the duck to mastering the citrus glaze. In fact, with a few simple ingredients and a little patience, you’ll have a restaurant-worthy dish right from your own kitchen.

🛒 Ingredients You’ll Need

Here’s what you’ll need for a whole roast duck with oranges sauce:

For the Duck:

• 1 whole duck (about 4–5 lbs)
• Salt and black pepper
• 1 orange, quartered
• 4 garlic cloves, crushed
• A few sprigs of thyme or rosemary (optional)
• 1 onion, quartered

For the Orange Sauce:

• 1 cup fresh orange juice (from about 2–3 oranges)
• Zest of 1 orange
• ¼ cup sugar
• ¼ cup white wine vinegar or apple cider vinegar
• 1 cup chicken stock
• 1 tablespoon cornstarch (optional, for thickening)
• 1 tablespoon cold water
• Salt and pepper to taste
• 1 tablespoon unsalted butter (for a glossy finish)

🍽 Step-by-Step Instructions

Step 1: Prepare the Duck

Preheat your oven to 375°F (190°C).

• Remove the duck from its packaging and pat it dry with paper towels. Dry skin = crispier results!
• Trim any excess fat around the neck and cavity.
• Score the duck skin in a crisscross pattern without cutting into the meat. This allows the fat to render out and the skin to become crispy.
• Season the duck generously inside and out with salt and pepper.

Stuff the cavity with the orange quarters, crushed garlic, onion pieces, and optional herbs for extra aroma and flavor.

Place the duck, breast side up, on a rack in a roasting pan. As a result, this elevates the duck so it roasts evenly while also allowing the fat to drip away.

Step 2: Roast the Duck

Roast the duck for about 1 hour, then carefully flip it over (breast side down).

• Next, roast for another 45 minutes. After that, flip it back (breast side up) for a final 30–40 minutes to finish cooking evenly.
• Total roasting time should be about 2 to 2.5 hours, depending on the size of your duck.
• Baste with pan juices every 30–40 minutes to keep the skin moist and flavorful.
• Internal temperature should reach 165°F (74°C) in the thickest part of the thigh.

Tip: Duck renders a lot of fat—don’t throw it away! Strain and save it for cooking crispy potatoes or veggies.

Step 3: Make the Orange Sauce

While the duck is roasting, make the sauce.

1. In a saucepan over medium heat, combine sugar and vinegar. Then, stir the mixture until the sugar dissolves and begins to lightly caramelize, developing a light golden color.
2. Add the orange juice and zest. After adding the ingredients, let it simmer for 10–15 minutes until the mixture is reduced by about one-third.
3. Pour in the chicken stock and continue simmering.
4. If you prefer a thicker sauce, first whisk the cornstarch and water together in a small bowl. Then, stir the mixture into the sauce. Afterward, let it simmer for a few minutes until it thickens slightly.
5. Add salt, pepper, and butter to finish the sauce with a smooth texture and glossy look.

Step 4: Carve and Serve

1. Let the duck rest for 10–15 minutes before carving. This helps the juices redistribute.
2. Slice the duck into portions—legs, wings, breast slices—and arrange on a serving platter.
3. Drizzle with the orange sauce or serve the sauce on the side.

Garnish ideas: Fresh orange slices, thyme sprigs, or pomegranate seeds for a pop of color.

🧑‍🍳 Expert Tips for Success

• Buy fresh or thawed duck from a reputable butcher or grocery store. Pekin duck is milder; Muscovy is richer.
• Score the skin properly—don’t skip this step. It’s key to rendering out fat and creating a crisp finish.
• Use fresh oranges. Bottled juice doesn’t deliver the same brightness.
• Don’t skip resting the duck. It makes carving easier and keeps the meat juicy.

🍷 What to Serve with Duck and Oranges

Pair this elegant dish with equally impressive (but easy) sides:

• Roasted root vegetables (carrots, parsnips, sweet potatoes)
• Garlic mashed potatoes
• Sauteed green beans or asparagus
• Wild rice pilaf
• Red wine or a full-bodied white (like Pinot Noir or Chardonnay)

📌 Why You’ll Love This Recipe

• ✅ Restaurant-quality flavor at home
• ✅ Simple ingredients, big payoff
• ✅ Perfect for holidays or date nights
• ✅ Crispy skin + sweet orange sauce = magic

📝 Frequently Asked Questions

Can I use duck breasts instead of a whole duck?

Yes! Duck breasts cook faster. Sear skin-side down for crispiness, then finish in the oven. Serve with the same orange sauce.

What’s the difference between Duck à l’Orange and this recipe?

Duck à l’Orange is the traditional French version. This simplified recipe captures the essence of that dish but is easier for home cooks.

How do I store leftovers?

Store duck and sauce separately in airtight containers in the fridge for up to 3 days. Reheat in the oven to maintain crispness.

🦆 Final Thoughts

Duck with oranges is the kind of dish that makes any meal feel special. With just a few ingredients and a little patience, you can create a golden, crisp-skinned duck paired with a luscious orange sauce that balances richness with citrusy brightness.

Try it once—and it may become your new go-to recipe for the holidays, celebrations, or when you simply want to impress.