Duck à l'Orange
This chicken builds boneless duck breasts, skin on, orange marmalade and freshly squeezed orange juice into a weeknight-friendly meal you can have ready in about 65 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Pat the duck breasts thoroughly dry and score the skin in a shallow crosshatch pattern, cutting through the fat but not into the meat. Season both sides generously with salt and pepper.
- Place the breasts skin-side down in a cold, dry, ovenproof skillet, then set over medium-low heat. Render the fat slowly for 8 to 10 minutes, pouring off excess fat as it accumulates, until the skin is deep golden and crisp.
- Flip the breasts and sear the flesh side for 2 to 3 minutes, then transfer the skillet to a 200 C (390 F) oven and roast for 4 to 6 minutes until an instant-read thermometer reads 57 C (135 F) for medium-rare. Move the duck to a board and rest, loosely tented, for 8 to 10 minutes.
- Meanwhile, make the sauce: in a small saucepan, melt the sugar with the vinegar over medium heat and cook to a light amber caramel, about 2 minutes. Carefully add the orange juice and chicken stock, standing back as it bubbles.
- Stir in the marmalade and orange zest and simmer briskly until the sauce reduces by about half and lightly coats the back of a spoon, 6 to 8 minutes. Whisk in the cold butter off the heat and season to taste.
- Slice each rested duck breast on the bias into thin pieces, fan onto warm plates, and spoon the orange sauce over and around. Serve immediately.
You'll use: Oven · Frying pan / skillet · Saucepan · Pan · Whisk
Ingredient substitutions
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Duck à l'Orange take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of white wine?
Try chicken or vegetable stock + 1 tsp vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Duck à l'Orange is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Duck a l'orange.jpg by Bev Sykes, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.