Return to Content

Duck à L'orange

Yankee Plus Dec 2015


Duck à L’orange
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Roast ducking cooked to crisp brown perfection, with a not-too-sweet orange sauce. --Mountain View Inn, Norfolk, Connecticut

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 3 ducklings (5 to 6 pounds total)
  • Salt
  • Pepper
  • Celery stalks
  • 2 oranges
  • 1 lemon
  • 2 ounces sugar
  • 2 ounces vinegar
  • 1 cup orange juice
  • 1 pint brown sauce
  • 1/2 cup white wine


Season duck cavities with salt and pepper. Place necks and giblets in bottom of pan with celery stalks so ducks will stay out of cooking grease. Roast in preheated oven at 400 degrees F for 1-1/2 to 2 hours.

Peel zest from fruit; squeeze juices and reserve. Cut zest in thin matchstrip shapes and blanch in boiling water for 5 minutes.

Caramelize sugar in saucepan. Add vinegar, 1 cup orange juice, reserved juice from oranges and lemon, and brown sauce. Hold over low heat.

When ducks are done remove from oven, split in half, and place on platters. Remove excess fat, vegetables, and giblets and necks from roasting pan. Add wine to pan and deglaze over low heat, stirring to remove all drippings. Strain, add to sauce, and pour over ducks when ready to serve.
Updated Tuesday, September 23rd, 2008

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111