17 duckling orange recipes

Classic French roast duck a l'orange with a caramelized orange sauce, Grand Marnier, and brown sauce reduction. Crisp skin, glossy bittersweet glaze.

This simple recipe will help you create a delectable dish that will surprise friends and family.

Tender duck breast meets creamy avocado and bright orange segments in this elegant no-cook salad. Topped with toasted pecans and citrus mayo, it's a showstopper appetizer.

Roast duckling glazed with orange marmalade and concentrated OJ, finished with a luscious cherry-red wine sauce. A sweet-savory showpiece that's surprisingly easy to pull off.

Duckling L'Vernors is a Michigan classic glazed with reduced Vernors ginger ale, orange marmalade, brandy, and Dijon. A cult Detroit recipe that pairs the local ginger pop with rich roast duck.

Mouth watering citrus chicken liver risotto.

Braised duck breast in a peach-orange cream sauce with mushrooms, honey, and guava jelly. An elegant French-inspired dish finished under the broiler.

Braised duck with chestnuts in a syrupy orange and red currant sauce, built on homemade duck stock and fresh thyme. A rustic European classic that's pure cold-weather comfort.

Classic duck a l'orange roasted with sweet red wine and served with a glossy orange sauce made from fresh juice, honey, ginger, and orange sections. A French bistro showstopper you can absolutely pull off at home.

Roast Long Island duck stuffed with tart apples, raisins, and orange zest. Crispy-skinned, classic Sunday-supper duck served with Burgundy wine jelly on the side.

Chicken breasts braised in a peach and orange sauce with sauteed mushrooms, duck livers, and a hollandaise finish. Browned under the broiler for a golden glaze, this is dinner party elegance in one pot.

Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.

Roast duck with a port wine cranberry sauce made from the pan drippings, orange juice, and brown sugar. Lemon-rubbed and roasted until the skin is shatteringly crisp.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.

A Zanzibari braised duck browned whole, then slow-cooked with cloves, hot chili, fresh orange and lime juice, and sweet red peppers. East African spice-island flavors in every bite.

Duck pot pie with the flavors of duck a l'orange baked right in: a giblet stock sauce brightened with orange peel and Triple Sec, loaded with broccoli, leeks, and ginger. The crispy duck skin gets rolled into the top crust.