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Duck à l’orange: photo of the dish
Illustrative photo: Arnaud 25 — CC BY-SA 4.0, Wikimedia Commons
Meat

Duck à l’orange

Pink duck breasts with a caramelized orange sauce, the great festive classic.

  • 40 min
  • 4 servings
  • Medium
  • Pricier
  • French

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

676 kcal per serving

Protein
32.6 g
Carbohydrates
17 g
of which sugars
16.3 g
Fat
52.3 g
of which saturated fat
15.7 g
Fiber
3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Score the skin of the duck breasts and cook them for 8 minutes skin-side down, then 4 minutes on the meat side; let rest.
  2. Make a caramel with the sugar and vinegar, then add the juice of 2 oranges and the stock.
  3. Reduce for 5 minutes, then add segments from the 3rd orange.
  4. Slice the duck breasts and spoon the sauce over them.

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Original Ecomely recipe.