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Duck with Orange Sauce

Duck with Orange Sauce

Duck with orange sauce is a perfect dish for an holiday or special dinner. Follow the easy steps below to prepare it at home!

07 November, 2018
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serves for


total time

2 HR 20 MIN


1, ready prepared approx. 1.6 kg
freshly milled
5, untreated
1 bunch (approx 400 g carrots, celery, leek)
Olive oil
1 tbsp
Chicken stock
300 ml
2 tbsp
Brown sugar
2 tbsp
flat leaf to garnish


How to make duck with orange sauce

  • Heat the oven to 180°C | gas 4.
  • Rinse the duck and pat dry.
  • Season the inside of the duck with salt. Wash the oranges and finely chop 3 of them.
  • Stuff the duck with the oranges and bind with kitchen twine.
  • Season the outside of the duck with salt and pepper.
  • Clean, wash and chop the mirepoix. Heat the olive oil in a frying pan and sauté the mirepoix.
  • Deglaze with chicken stock and pour into a drip tray.
  • Place the drip tray onto the bottom of the oven, and place the duck onto the oven rack above the drip tray.
  • Cook for 1 hour.
  • Turn the oven up to a temperature of 200°C | gas 6 and baste the duck with juices from the drip tray.
  • Cook for a further hour.
  • In the meantime chop 1 orange and thinly slice the other one.
  • Remove the drip tray from the oven about 15 minutes before the end of the cooking time.
  • Strain through a sieve, catching any juices.
  • Heat the butter in a saucepan and add the chopped orange pieces. Sprinkle with sugar.
  • Stir and allow to caramelise. Deglaze with the duck juices.
  • Remove any fat and reduce by half. Season with salt and pepper.
  • Remove the orange pieces.
  • Take the duck out of the oven and place on a platter.
  • Garnish with orange slices and parsley.
  • Pour some of the sauce over the top and serve together with the rest of the sauce.

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