Roast Duck à L'Orange

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Preparation info

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Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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  • 1 duck (5 to 6 pounds), cleaned and giblets reserved
  • 2 tablespoons olive oil
  • 2 tablespoons paprika
  • 1 teaspoon fresh oregano, minced (or ½ teaspoon dried)
  • ½ teaspoon fresh rosemary, minced (or ¼ teaspoon dried)
  • 2 teaspoons salt
  • Pepper, to taste
  • 4 to 6 small white onions, peeled
  • 2 medium oranges
  • ¼ cup white wine
  • 6 medium carrots, peeled and sliced lengthwise
  • Orange Curayao
  • teaspoons arrowroot


Soak pot in water, top and bottom, for fifteen minutes.

Drain blood from duck and set it aside.

Wash duck thoroughly inside and out under cold running water. Rub salt and pepper inside the duck cavity.

Paint outside of duck with a mixture of olive oil, paprika, oregano and rosemary.

Brown duck in olive oil on both sides.

Stuff inside of duck with small white onions, peeled, and one of the sliced whole oranges.

Place duck in pot, breast down.

Add to pot: innards of duck, sliced carrots, duck's blood, wine, 1 teaspoon salt. Grate the skin of the remaining orange and sprinkle over duck. Slice remainder of orange and add to pot.

Place covered pot in cold oven.

Set temperature to 480 degrees.

Cook 90 minutes.

Remove pot from oven and pour off liquid into saucepan. Add orange Curacao. Bring to boil and thicken with arrowroot.

You may want to brown the duck by uncovering it for the last 5 to 10 minutes of cooking. Be sure not to overcook.

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