Roasted Duck with Orange Glaze — Canard à l'Orange
The grand haute bourgeois classic, whole roasted duck glazed with a bittersweet orange and Grand Marnier sauce.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat duck dry inside and out, prick skin all over with skewer avoiding flesh, season cavity with 0.25 tsp salt. Stuff cavity with 1 orange half, bay leaf, and thyme sprigs. Rub skin with remaining 0.75 tsp salt and pepper. Peel and cube potatoes. Juice and zest 1 orange. Finely chop 1.5 shallots. Trim and halve baby turnips. Chop flat-leaf parsley.
Roast
Place duck breast-side up on a rack over a small roasting tray. Roast at 220°C for 15 minutes until skin begins to crisp. Reduce oven to 170°C, roast 50–55 minutes, draining fat once, until thigh juices run clear.
Rest
Remove duck from oven, tent loosely with foil, rest 15 minutes. While duck rests, boil potatoes in salted water 15–18 minutes until fork-tender, drain, return to pan 1 minute to dry.
Build 1
Combine 1.5 tbsp caster sugar and 1.5 tbsp red wine vinegar in a small pan over medium heat, simmer 2 minutes until deep amber caramel forms. Off heat, add orange juice and zest, return to heat, reduce 4 minutes. Add shallots and 300ml combined stocks, simmer 10 minutes until glossy and syrupy.
Build 2
Finish sauce by stirring in 1.5 tbsp Grand Marnier, simmer 1–2 minutes. Whisk in 15g cold diced butter piece by piece until silky. Season to taste. While sauce cooks, pass potatoes through a ricer, beat in warm milk, 40g butter, nutmeg, and salt until smooth.
Glaze
Simmer baby turnips with 12g butter, 0.5 tsp sugar, pinch of salt, and 75ml water covered 6 minutes, then uncovered 4 minutes until glazed and tender. Scatter parsley over turnips.
Carve and plate
Carve duck into legs and sliced breast. Spoon potato purée onto plates, arrange duck on top, place glazed turnips alongside, drizzle sauce over meat. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.