Duck à l’Orange

Preparation info
  • Serves


    • Difficulty


Appears in

By Anthony Bourdain

Published 2004

  • About

When you prepare the duck, trim the floppy excess skin and fat where the head used to be, and the soft stuff just inside the butt end of the body cavity. Make sure to save this. It’s very useful for making confit, sautéing potatoes, etc.


  • 1 fresh duck, trimmed of excess fat
  • salt and pepper
  • ½ orange, cut into 4 pieces
  • 1


Cook the Duck

Preheat the oven to 250°F/130°C. After thoroughly washing the insides (and removing the giblets), season the cavity and outside of the duck with salt and pepper. Place the 4 orange pieces and the 6 lemon pieces inside the cavity. With