Duck a L'Orange

Few dishes say “special occasion” quite like duck a l’orange. The French classic pairs rich, crispy-skinned roasted duck with a bright citrus sauce that cuts through the fat in the most satisfying way.

The duck gets pricked all over with a fork so the fat renders out as it roasts, basted with sweet red wine for a gorgeous lacquered finish. Meanwhile, a separate sauce comes together on the stovetop: orange zest and garlic sauteed in oil, then simmered with fresh orange juice, honey, ginger, and more wine. Orange sections go in at the end for bursts of fresh fruit in every spoonful.

It looks like it belongs on a white tablecloth, but the technique is straightforward enough for any confident home cook.

Chef Tips

• Prick the duck skin generously all over with a fork. You want the fat to escape and render during roasting. Skip this step and you’ll have flabby, greasy skin instead of crispy.
• Roast low and slow, allowing 25 minutes per pound. Rushing a duck with high heat leaves the fat under-rendered and the meat tough.
• The orange sauce uses potato starch as the thickener, which gives a clearer, glossier finish than flour. Mix it in smoothly before adding the liquids.
• Let the duck rest for 10 to 15 minutes after roasting before carving. This lets the juices redistribute so every slice stays moist.