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Duck A L'Orange

French.Palate's picture
  Duck 4 Pound (2 Kilogram)
  Freshly ground black pepper To Taste
  Rosemary sprig/1/2 teaspoon dried 2
  Thyme sprig/1/2 teaspoon dried 2
  Garlic 1 Clove (5 gm), crushed
  Olive oil 1 Tablespoon
  Orange juice 16 Fluid Ounce (2 Cups, 500 Milliliter)
  Finely grated orange rind 1 Tablespoon
  Brown sugar 1 Tablespoon
  Oranges 3 , segmented and all white pith removed
  Brandy 2 Tablespoon

1. Season duck with black pepper and place rosemary, thyme and garlic in cavity. Pierce skin of duck several times with a fork and brush with oil. Place duck on a wire rack set in a heatproof baking dish and bake at 180°C/350°F/Gas 4 for 1 hour or until tender. Remove duck from pan, cover, set aside and keep warm.
2. Skim fat from pan juices, stir in orange juice, orange rind, sugar, orange segments and brandy and bring to the boil. Reduce heat and simmer, stirring, for 10 minutes or until sauce is reduced by one-third.
3. To serve, carve duck, arrange on a serving platter and pour over sauce.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
7 Minutes
Cook Time: 
60 Minutes
Ready In: 
67 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4554 Calories from Fat 2640

% Daily Value*

Total Fat 293 g450.9%

Saturated Fat 93.9 g469.4%

Trans Fat 0 g

Cholesterol 1451.5 mg483.8%

Sodium 1024.3 mg42.7%

Total Carbohydrates 127 g42.4%

Dietary Fiber 15.5 g61.9%

Sugars 98.5 g

Protein 324 g647.5%

Vitamin A 79.8% Vitamin C 958.3%

Calcium 41.5% Iron 435.5%

*Based on a 2000 Calorie diet

Duck A L'Orange Recipe