Duck à l’Orange

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 duck (4 to 5 pounds dressed weight)
  • Salt and freshly ground black pepper
  • 2 tablespoons sugar
  • 2 tablespoons white vinegar
  • 1 orange
  • 1 lemon
  • ½ cup Brown Sauce
  • 1 tablespoon redcurrant jelly
  • 1 tablespoon orange liqueur (Cointreau, Grand Marnier or Triple Sec), optional


  1. Preheat oven to moderate (375°F.).

  2. Sprinkle the inside of the duck with salt and pepper. Place the bird on a rack in a roasting pan, place in oven, and roast for fifteen to twenty minutes per pound, depending on the doneness desired. Baste frequently with pan drippings and pour fat from the pan as it accumulates.

  3. Meanwhile, combine the sugar and vinegar in a saucepan. Cook over moderate heat until the sugar caramelizes and becomes amber in color; do not overcook.

  4. Peel the orange and lemon with a swivel-bladed potato peeler. Using a sharp knife, cut the orange rind and half of the lemon rind into the thinnest possible strips. Discard the remaining lemon rind but save the fruits.

  5. Combine the slivers of orange and lemon rinds in a saucepan and cover with water. Bring to a boil, remove from the heat, and let stand for three minutes. Drain and reserve the rinds.

  6. Squeeze the juice from the orange and combine it with one tablespoon lemon juice; reserve.

  7. Pour off any fat remaining in the roasting pan. Remove the duck and keep it warm on a hot serving platter. Add a little water to the roasting pan and swirl it around to dissolve any brown particles clinging to the bottom and sides of the pan. Pour this mixture over the caramelized sugar and bring to a boil. Cook over high heat for three minutes; strain.

  8. Add the orange and lemon juices and the brown sauce to the strained mixture. Cook over high heat for ten minutes. Add the orange and lemon rinds and the currant jelly. Cook until the jelly dissolves. Add the orange liqueur.

  9. If desired, the duck may be cut into quarters before serving. Spoon part of the orange sauce over the bird and serve the rest in a sauceboat. Garnish the platter with peeled orange slices and watercress sprigs.

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