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Roast Duck L'Orange with Chutney

Roast Duck L'Orange with Chutney created by Rikki T.

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!

Ready In:
2hrs 25mins
Serves:
Units:

ingredients

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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@Quinn Horn
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@Quinn Horn
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"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!"
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  1. Rikki T.
    Roast Duck L'Orange with Chutney Created by Rikki T.
    Reply
  2. Rikki T.
    Was absolutely delicious.. my husband said it was his favourite meal ever. I substituted chilli powder for Chinese 5 spice and also used apricot jam instead of peach conserve. Served with Dutch backed potatoes, onions and carrots and steamed broccoli I!!
    • Review photo by Rikki T.
    Reply
  3. Cathy R.
    Fabulous recipe! I’ve made it a few times now and this time puréed the apple with the garlic and sage. I found it much easier to stuff the duck this way. I always make this recipe with duck pieces, either breasts or legs, and it always turns out great. You can substitute peach preserves with marmalade or any jelly. This time I used habenero hot pepper jelly from my local farmers market. Yummy!!!
    Reply
  4. Cathy R.
    Marmalade instead of peach preserves. Yummy!
    Reply
  5. maychick82
    I boldly decided to do a duck this year for Christmas although I had never cooked one before and was bringing it to a joint dinner at another family's home. The husband was a lover of duck and had made a turducken the previous year. Foolishly, I did not research a recipe until the day before. I chose this recipe due to it's pictures, simple ingredients, and reviews. I used all the same herbs although, like another reviewer, I was doubtful of the use of the chili powder. I didn't use exact measurements for the chili or garlic powder; I think I used a bit more than stated. I also used more garlic in the puréed paste. Once my duck was seasoned completely I let it sit overnight. I stuffed it with the apple slices right before placing it in the oven and baked it for 2 hours. When I opened it up at the end of the 2 hours I realized I had incorrectly covered the duck, which this recipe did not call for and the duck's packaging directions clearly stated to bake "UNCOVERED." I was so accustomed to turkeys and chickens, I acted out of habit. The skin was not browned at all and the duck was emitting a "gamey" smell. I checked it's temperature and it was fully cooked (180+ degrees). I panicked, but then decided to treat it like I would my familiar feathered friends. I broiled it on low, hoping its fatty skin would keep it juicy and help it to brown. I kept it in for 8 minutes and then watched it for a few minutes more. When I removed the duck it looked perfect and the gagging scent was gone. I gave the duck a few minutes to sit while I simmered the sauce from the packet that came with it. I covered the duck in about half the sauce and that was it. I was still anxious about the flavor and internal texture. But when my friend's husband cut into the bird and tried a piece he smiled and got some more. When I finally tried a piece myself it was delicious! Crispy skin, tender meat, and well-balanced in flavor. I was asked for the recipe and everyone was disappointed that we couldn't get more meat off the bird. The ribs and brisket being served took a back seat. I highly recommend this recipe and will definitely use it again, making sure to roast UNCOVERED. I look forward to making the sauce recipe as well. Random note: Ducks don't have much meat. So I'll be making two if I have a group larger than 4 persons.
    Reply
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