Duck ala orange

I love the Chinese use of multiple cooking methods. Here the initial steaming or poaching of the duck does two things.

Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.

Most recipes for duck a l'orange are rather rich, so it can be difficult to eat unless you have something light alongside.If you’re eating at home, serving a small side dish is also much faster and easier than cooking an entire meal!

Duck with orange sauce is the most favored way to serve this bird. I haven’t eaten duck in close to 30 years! That was due more to price and availability where I live now. I decided to treat myself when I saw them in the store last week. The thing I love about duck is...Read More »

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.

WHY WE LOVE THIS DISH Rich, savory duck breasts get a mix of sweet, bright, and warming flavors from a coating of quatre épices (a blend of nutmeg, ginger, white pepper, and cloves) and spoonfuls of our orange, prune, and butter pan sauce. TECHNIQUE TO HIGHLIGHT To preserve the delicate crunch and bright green color of our asparagus, you’ll blanch and shock them, or simply boil them for a short amount of time, then immediately stop the cooking process by placing them in ice water. CLICK FOR…

Step-by-step instructions on how to make duck a' L'orange, a classic French dish.

A spike in this classic French dish's popularity a generation ago yielded plenty of regrettable renditions. But duck a l'orange—a really good one, with crisp skin, succulent meat, and a velvety citrus sauce that tastes like concentrated sunshine—is a thing too delicious to succumb to the vagaries of fashion.

Elevate your holiday feast with this succulent Roast Duck, glazed to perfection with a tangy cranberry-orange sauce.