Duck à l'Orange Recipe

Name: Duck à l'Orange Recipe
Prep time: 25 min
Cook time: 300 min
Total time: 325 min
Yield: 4
Ingredients: 1 whole duck (about 5 pounds; 2.25kg); Vegetable oil, for drizzling; Kosher salt; 1 medium carrot, diced; 1 medium yellow onion, diced; 1 large celery rib, diced; 2 quarts (2 liters) brown beef or brown chicken stock (see note); 1 tablespoon (15ml) tomato paste (optional); 4 ounces (115g) granulated sugar (about 1/2 cup plus 1 tablespoon); 1/2 cup red wine vinegar; Zest of 1 navel orange or 2 bitter oranges, cleaned of any white pith and cut into a fine julienne; 2 tablespoons (30ml) fresh navel orange juice or 1/4 cup (60ml) bitter orange juice; 2 tablespoons fresh lemon juice (omit if using bitter orange juice); Freshly ground white or black pepper; 2 tablespoons (30g) cold unsalted butter; Cornstarch or arrowroot (optional, only if needed)

Prep 25m

Cook 5h

Total 5h 25m

This Duck à l'Orange recipe is a classic French dish with tender duck in a tangy orange sauce. The duck is roasted to perfection and then served with a luscious sauce made from orange juice, sugar, and red wine vinegar. It's a show-stopping dish that's perfect for special occasions.