top of page

Duck à L’Orange

(by Pam Koner)


1 T. kosher salt

1 t. freshly ground pepper

1 t. ground coriander

5 - 6 lb. Long Island duck, giblets and excess fat removed

1 small onion

2 carrots, cut into pieces

2 ribs of celery, cut into pieces

1 orange

1/2 c. dry white wine

1/2 c. chicken stock

Sauce:


2 - 4 T. chicken stock

1/3 c. sugar

2 T. apple cider vinegar

1/3 c. fresh orange juice (from 1 to 2 oranges)

3 T. orange marmalade

1/8 t. kosher salt

1 T. unsalted butter, softened

1 T. all-purpose flour

1 T. orange zest

Preheat oven to 475 F.

Sprinkle skin and cavity of duck with salt, pepper, and coriander.

Place onion in cavity of duck.

Place carrot and celery in a large roasting pan.

Prick duck skin with a fork (do not pierce the flesh), and place on top of vegetables.

Roast for 30 minutes.

Squeeze juice from orange, and combine with wine and stock.

Pour into roasting pan and lower oven temperature to 350 F.

Continue to roast until thermometer inserted into the thigh registers 170 F., about 1 to 1 1/4 hours.

Place duck under broiler until golden brown, about 3 minutes.

Transfer duck to a cutting board, loosely tented with aluminum foil.

Discard vegetables, and pour juices from the duck cavity into pan.

Strain pan juices through a sieve into a measuring cup, and skim off any fat.

Add enough stock to total 1 c.

Cook sugar in heavy pot over moderate heat until starting to caramelize.

Carefully add vinegar, orange juice, marmalade, and salt, and stir over low heat.

Add pan juices, and simmer over medium heat until reduced, about 8 minutes.

Combine butter and flour, and whisk into mixture.

Stir in zest.

Carve duck and serve with sauce.


(Read The Movie Star, the story that accompanies this recipe.)

Recent Posts

See All

Chicken Paprikash

(by Stephanie Chambers) (adapted from The Daring Gourmet) 2 T. pork lard or butter 3 lb. chicken pieces, bone-in and skin-on 2 medium yellow onions, very finely chopped 2 cloves garlic, finely minced

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Comments


bottom of page