Community Pick
Roast Duck L'Orange with Chutney
photo by Rikki T.
- Ready In:
- 2hrs 25mins
- Ingredients:
- 13
- Serves:
-
2-4
ingredients
-
For the duck
- 1 duck
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 large granny smith apple
- 2 cloves garlic
- 2 sage leaves
- 1 teaspoon light olive oil
-
Orange Sauce
- 4 tablespoons spicy mango chutney
- 2 tablespoons peach preserves
- 1 orange, juice of
- 3 tablespoons of duck drippings, from pan
- 1⁄4 cup red wine
directions
- Sprinkle chili powder, garlic powder, and salt all over ducks.
- Cut 1-inch slice in skin of ducks on both sides of breasts.
- Puree garlic, sage and olive oil and fill in slices in skin with mixture.
- Chop apple into 1-inch pieces and stuff inside ducks.
- Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.
- Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.
- Serve L'Orange sauce over sliced duck breasts or other parts.
- Makes about 1 cup.
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Reviews
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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!
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I was tired of the traditional turkey and ham thing for christmas,so I looked up duck recipes on the internet and I found this one. I made two ducks and one ham just in case... Both ducks were gone and I still had ham left over. It was fast and easy and very delicious! It will become my new tradition during the holidays!
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Tweaks
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I did not use exact measurements for some of the dry seasonings. I believe I used more chili powder and garlic powder. I didn't have fresh sage; I used dried sage and eyeballed it. I also did not have a granny smith apple, so I used a Fuji. Lastly, I did not utilize the sauce part of the recipe at all. My duck came with a packet of orange sauce which I simmer and added at the end.
RECIPE SUBMITTED BY
Quinn Horn
Cambridge, MA