Duck l’Orange

Total Time Prep: 10 min. Bake: 2-1/2 hours + standing
Yield 4 servings (4 cups stuffing)
Test Kitchen Approved
Duck l'orange is the French culinary classic that boasts succulent meat, a vibrant orange sauce and plenty of savory flavors, making it the perfect meal for celebrations or a cozy gourmet-worthy dinner at home.

Ingredients

  • 1 domestic duck (4 to 6 pounds)
  • 1 teaspoon caraway seeds
  • STUFFING:
  • 1/2 medium green pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1 tablespoon rubbed sage
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch dried thyme
  • Pinch ground nutmeg
  • 4 cups crushed seasoned stuffing
  • ORANGE GLAZE:
  • 1/2 cup packed brown sugar
  • 2 tablespoons plus 1-1/2 teaspoons sugar
  • 2 tablespoons cornstarch
  • Pinch salt
  • 1 cup orange juice
  • 1 tablespoon grated orange zest
  • 1 drop hot pepper sauce

Directions

  1. Preheat oven to 350°. Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. Tie drumsticks together with kitchen string. Place breast side up on a rack in a large shallow roasting pan.
  2. Bake, uncovered, until golden brown and a thermometer reads 170°, 2-1/2 to 3-1/4 hours. Drain fat from pan as it accumulates. Cover loosely with foil if duck browns too quickly. Cover and let stand 20 minutes before carving.
  3. In a large skillet, sauté vegetables in oil until tender, 4-5 minutes. Stir in broth, seasonings and stuffing. Transfer to a greased 13x9-in. baking dish. Bake, covered, for 30 minutes. Uncover and bake until lightly browned, 10-15 minutes longer.
  4. Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, zest and hot pepper sauce until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with duck and stuffing.

Nutrition Facts

8 ounces cooked meat with 1 cup stuffing: 1039 calories, 54g fat (18g saturated fat), 154mg cholesterol, 1377mg sodium, 93g carbohydrate (44g sugars, 5g fiber), 42g protein.

This duck is a nice alternative for a festive dinner on holidays. The meat remains moist and tender, thanks to the fruity glaze and simple stuffing. —Jeanne Koelsch, San Rafael, California
Recipe Creator

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