How to Make Duck à l'Orange – Classic French Dish with a British Twist

--- published by foodie Parmod.

A British Take on a French Classic: Duck à l’Orange

Duck à l’Orange is a luxurious and flavour-packed dish rooted in classic French cuisine. Traditionally served at fine dining tables, this sweet-and-savoury combination of crispy duck and tangy orange sauce has been embraced by cooks across the UK. This version brings the continental classic home using ingredients commonly found in British kitchens.

Whether you're hosting Sunday lunch, Christmas dinner, or a romantic meal, this duck à l’orange recipe delivers elegance without fuss.

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🦆 What Is Duck à l'Orange?

Duck à l'Orange, or Canard à l'Orange, is a French dish featuring crispy duck breast or leg served with a rich, citrusy orange sauce. The sauce balances the duck’s gamey richness with sweet and sharp orange notes, often accented with wine, vinegar, and stock.

In the British variant, we simplify the process, use easy-to-source ingredients, and ensure the flavours shine in a home-cooked setting.

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🛒 Ingredients (Serves 2)

For the duck:

2 duck breasts (skin on)

Salt and black pepper, to taste

For the orange sauce:

Juice of 2 oranges

Zest of 1 orange

1 tablespoon orange marmalade (preferably Seville)

100ml chicken or duck stock

1 tablespoon red wine vinegar or white wine vinegar

100ml dry white wine or orange juice

1 teaspoon cornflour mixed with 1 tablespoon water (optional for thickening)

Knob of butter

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🍊 How to Make Duck à l’Orange

Step 1: Prepare the duck

1. Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.

2. Pat the duck breasts dry with kitchen paper. Score the skin with a sharp knife in a criss-cross pattern – just through the fat, not the meat.

3. Season both sides with salt and pepper.

Place the breasts skin-side down in a cold, ovenproof frying pan. Turn the heat to medium-high and cook for about 6–8 minutes, until the fat renders and the skin becomes crisp and golden.

Turn the breasts over and cook for another 1–2 minutes.

Transfer the pan to the oven and roast for 6–8 minutes for medium-rare, or longer if you prefer it well done. Rest the duck on a warm plate for 5–10 minutes.

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Step 2: Make the orange sauce

While the duck rests, use the same pan (pour off excess fat, keeping a teaspoon for flavour) to prepare the sauce.

1. Over medium heat, deglaze the pan with the white wine or orange juice, scraping up any sticky bits.

2. Add the orange juice, zest, vinegar, marmalade, and stock.

3. Let it simmer for 5–7 minutes, until reduced by half.

4. Stir in the cornflour slurry if you want a thicker sauce, then whisk in a knob of butter for shine and richness.

5. Taste and adjust seasoning – it should be tangy, sweet, and slightly savoury.

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Step 3: Serve

Slice the duck breast on the diagonal and arrange on warm plates. Drizzle with the orange sauce and garnish with a little extra zest or fresh herbs if desired.

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🥔 Serving Suggestions

Duck à l’orange pairs beautifully with:

Roast or mashed potatoes

Steamed greens (like Tenderstem broccoli or green beans)

Buttered carrots or glazed parsnips

Celeriac mash or dauphinoise potatoes for a French-British fusion

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💡 Cooking Tips

Don’t rush the fat rendering: Starting the duck in a cold pan helps render the fat slowly and crisps the skin.

Use Seville orange marmalade for extra bitterness and complexity.

Resting the duck keeps it juicy and allows the meat to relax before slicing.

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🇬🇧 Why This British Variant Works

Many British kitchens don’t have duck stock or specialty French liqueurs on hand. This version skips the Grand Marnier and focuses on zesty marmalade, good quality stock, and everyday ingredients – without compromising on taste or flair.

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❄️ Leftovers and Storage

Leftover duck can be cooled, sliced, and used in wraps or salads the next day.

The orange sauce can be frozen in a small tub for up to a month.

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🦆 Final Thoughts

This UK-inspired duck à l’orange brings a touch of gourmet to your home kitchen without the fuss. It's the perfect dish to showcase your culinary skills, treat loved ones, or enjoy a special night in.

With crispy skin, succulent meat, and a glossy orange sauce that’s packed with flavour, it’s no wonder this dish has stood the test of time — and now, with a British twist, it’s even easier to love.

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--- write ✍️ by foodie Parmod.