Roast Duck L'Orange

READY IN: 2hrs 25mins
Recipe by Quinn Horn

I found this recipe on the internet and modified it slightly. This is the best roast duck recipe I have made so far. The combination of seasonings goes very well with the duck and the l'orange sauce. I used the skin, bones and drippings to make a soup base that was out-of-this-world good!

Top Review by 1032214

This was a great recipe. My duck was 5.5 lbs. and thawed, and it took about 2 hours to cook. I did double the sauce, as others suggested, and I let it thicken quite a bit, so it's a good thing I doubled it. I didn't have orange juice, so I substituted the orange sauce packet that came with my duck, and the sauce was delicious. Otherwise, other than putting a ton more garlic in, I followed the recipe exactly. I also brined the duck for about 2 hours before I cooked it, and the end result was a very moist inside and a crispy outside. It was great. Definitely an easy, tasty duck recipe. Thanks!

Ingredients Nutrition

Directions

  1. Sprinkle chili powder, garlic powder, and salt all over ducks.
  2. Cut 1-inch slice in skin of ducks on both sides of breasts.
  3. Puree garlic, sage and olive oil and fill in slices in skin with mixture.
  4. Chop apple into 1-inch pieces and stuff inside ducks.
  5. Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.
  6. Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.
  7. Serve L'Orange sauce over sliced duck breasts or other parts.
  8. Makes about 1 cup.

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