Orange Sauce for Duck Breasts

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Most recipes for duck à l’orange call for Grand Marnier, which is a delicious but expensive way to reinforce the flavor of oranges. You can get essentially the same result by combining orange zest and cognac. Cognac is expensive, too, but you need very little. Don’t substitute generic brandy.


  • 3 navel oranges
  • 1 cup water
  • 1 teaspoon sugar


Squeeze the juice from 1 orange and reserve the juice.

Slice off the zest of the remaining 2 oranges and cut into fine julienne. Section the oranges and set aside (removing the peel as shown).

In a saucepan, combine the julienned zest and water and bring to a boil. Boil for 2 minutes and pour off the water.

Add the sugar and vinegar to