Duck a l'Orange Recipe

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Duck a l'Orange
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Ingredients
22
Count
Nutrition
243
Calories
Total time
135
Minutes
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Ingredients:

  • 1 tbsp kosher salt
  • 1/2 tsp ground cumin
  • 1 (5- to 6-lb) long island duck (also called pekin)
  • 4 fresh thyme sprigs
  • 1 small onion, cut into 8 wedges
  • 1/2 cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth
  • 1/2 carrot
  • 1/2 celery rib
  • 1/3 cup sugar
  • 1/3 cup fresh orange juice ( from 1 to 2 oranges)
  • 1/8 tsp salt
  • 2 to 4 tbsp duck or chicken stock
  • 1 tbsp fine julienne of fresh orange zest, removed with a vegetable peeler

Directions:

  1. Roast duck: Put oven rack in middle position and preheat oven to 475°F.
  2. Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.
  3. Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.
  4. Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
  5. Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.
  6. Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.
  7. Make sauce: While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.
  8. Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.
  9. Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.
  10. * Available at D'Artagnan (800-327-8246).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 242.79 Kcal (1017 kJ)
Calories from fat 142.04 Kcal
% Daily Value*
Total Fat 15.78g 24%
Cholesterol 20.43mg 7%
Sodium 489.97mg 20%
Potassium 203.39mg 4%
Total Carbs 19.63g 7%
Sugars 14.62g 58%
Dietary Fiber 1g 4%
Protein 1.13g 2%
Vitamin C 24.5mg 41%
Vitamin A 0.1mg 4%
Iron 0.3mg 2%
Calcium 26.3mg 3%
Amount Per 100 g
Calories 170.12 Kcal (712 kJ)
Calories from fat 99.53 Kcal
% Daily Value*
Total Fat 11.06g 24%
Cholesterol 14.32mg 7%
Sodium 343.31mg 20%
Potassium 142.51mg 4%
Total Carbs 13.76g 7%
Sugars 10.24g 58%
Dietary Fiber 0.7g 4%
Protein 0.79g 2%
Vitamin C 17.2mg 41%
Vitamin A 0.1mg 4%
Iron 0.2mg 2%
Calcium 18.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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