• Skip to main content
  • Skip to primary sidebar
Subscribe
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

Hunter Angler Gardener Cook

Finding the Forgotten Feast

  • Shop
  • Video Course
  • Stories
  • About
    • Public Events
    • Privacy Policy
  • Wild Game
    • Venison Recipes
    • Duck Recipes and Goose Recipes
    • Rabbits, Hares and Squirrels
    • Pheasants, Turkey, Quail
    • Dove Recipes
    • Wild Pig and Bear Recipes
    • My Best Taco Recipes
    • Wild Game Sauces
  • Charcuterie
    • Homemade Sausage Recipes
    • Smoker Recipes
    • Bacon, Jerky, Hams, etc
    • Salami Recipes
    • Confit, Pate, Terrines
  • Fish
    • General Fish Recipes
    • Salmon Recipes
    • Snapper Recipes
    • Crabs, Shellfish and Squid
    • Little Fish and Oddballs
  • Gathering
    • Preservation Recipes
    • Mushrooms
    • Sweet Things
    • Wild Greens and Herbs
    • Acorns, Nuts, Starches
  • Podcast
Home » Wild Game » Ducks and Geese » Duck a L’Orange

Duck a L’Orange

By Hank Shaw on February 20, 2017, Updated June 10, 2022 - 25 Comments

Jump to Recipe Pin Recipe Comment
4.81 from 21 votes
Print Friendly, PDF & Email

I resisted making duck a l’orange for many years. I blame third-rate restaurants I ate at in the late 1970s and early 1980s.

Classic French duck a l’orange is a quasi-modern interpretation of a very old recipe that combines duck and orange, one called duck bigarade I’ve been making for more than a decade.

Classic duck a l'orange on a plate
Photo by Holly A. Heyser

I say “quasi-modern” because it is my understanding that it was Julia Child who made duck a l’orange famous, with her classic book Mastering the Art of French Cooking that came out in 1961. American restaurants were already in a phase where great cooking meant classical French, and Child’s cookbook accentuated that.

A flock of new interpretations of duck a l’orange ensued.

And, just like the trajectory of General Tso’s Chicken, each interpretation here in the USA became less complex and sweeter. Much sweeter.

So by the time I first ate it, maybe in 1979 or thereabouts, duck a l’orange was sugary, gloppy and generally unpleasant. I grew to hate it. So much so that I abandoned it for the older bigarade recipe.

Then, on a whim, I read Julia’s recipe. It was mildly sweet, but way more complex-tasting than any version I’d ever eaten. So I thought I’d give it a go.

And, as usual, Julia did not disappoint.

This is, for the most part, Julia Child’s recipe for duck a l’orange. I made it with a hugely fat mallard drake Holly brought home on the final day of the season. It was so big, and so fat, I decided it had to be slow roasted. But beyond that, it needed something special.

This is what that duck needed. Julia’s recipe for l’orange is very orange-y, tart, slightly sweet, but with a rich sauce that is a helluva lot more interesting than orange juice and cornstarch.

Eat a taste of the Old School.

You’ll want a nice, fat duck for duck a l’orange. Or several nice, fat ducks if you are using wild ones. One nice farmed duck will do, as will a specklebelly goose.

Keep in mind that since this is a slow-roasted duck, the breast meat will be fully cooked, so the sauce is the star here. Make enough of it to go around.

Duck a l'orange ready to eat on a plate.
Print Recipe
4.81 from 21 votes

Classic French Duck a L'Orange

This is an adaptation of Julia Child's recipe for French duck a l'orange, a dish that is a classic for a reason. Use fat ducks for this, either wild or domesticated. A small, fat goose is another option. 
Prep Time20 mins
Cook Time1 hr 40 mins
Total Time2 hrs
Course: Main Course
Cuisine: French
Servings: 4 people
Calories: 980kcal
Author: Hank Shaw

Ingredients

  • 2 fat ducks, like mallards or pintail
  • Salt
  • 3 tablespoons sugar
  • 1/4 cup red wine vinegar
  • 2 cups duck stock or beef stock
  • 4 sweet oranges
  • 1 tablespoon arrowroot or corn starch
  • 3 tablespoons Grand Marnier or other orange liqueur
  • 1/4 teaspoon orange bitters (optional)
  • 2 tablespoons room temperature butter

Instructions

  • Use a needle or sharp knife point to pierce the skin of the fat ducks all over, taking care to not pierce the meat itself; go in at an angle. This helps the fat render out of the bird. Salt the ducks well and preheat the oven to 325°F.
  • Put the ducks in an ovenproof pan. I rest them on celery leaves to prop them above the level of the pan; this helps them crisp better. If you want, surround the duck with some root vegetables. Roast for 90 minutes. 
  • Take the pan out and increase the heat to 425°F. When it hits this temperature, put the birds back in the oven and roast until the skin is crispy, about 15 to 20 minutes. 
  • Meanwhile, boil the vinegar and sugar in a small pot until it turns brown. Pour in the stock little by little, stirring all the while. Set aside.
  • Shave the peel off the oranges, grating some fine and keeping the peel of 2 oranges in large pieces. Juice 2 oranges. Cut segments from the other 2 oranges. Here is a tutorial on how to do that. 
  • When the ducks are ready, remove them from the oven and let them rest on a cutting board. 
  • Finish the sauce. Bring it to a simmer, then add about 1/2 cup of orange juice and the large bits of peel. Simmer 5 minutes. Whisk together a little of the sauce with the starch, and, when it's mixed well, stir it into the saucepot to thicken. Add the Grand Marnier and enough salt and orange bitters to taste. Swirl in the butter one tablespoon at a time. 
  • To serve, carve the duck and arrange on plates. Give everyone some orange supremes and pour over the sauce. Garnish with the grated zest, and serve with good bread, mashed potatoes or celery root, or polenta. 

Video

Nutrition

Calories: 980kcal | Carbohydrates: 31g | Protein: 26g | Fat: 81g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 410mg | Potassium: 870mg | Fiber: 3g | Sugar: 26g | Vitamin A: 791IU | Vitamin C: 75mg | Calcium: 87mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @HuntGatherCook or tag #HankShaw!

Thanks for Sharing This!

2.5K shares

Filed Under: Ducks and Geese, Featured, French, Recipe

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

Reader Interactions

Comments

  1. Avatar for Gary DeShawneGary DeShawne says

    November 26, 2021 at 1:43 pm

    Once upon a time ago maybe 28 years ago my mom made my dad’s duck a l’orange for Thanksgiving because duck at a grocery store was for some reason significantly cheaper than turkey for our lower class family. The meat was juicy and succulent and fell right off the bone and my brother and I ate it all up before my dad came home from work.

    This recipe did not replicate those results, and I am sad to say I didn’t personally enjoy it very much (the duck, as the sauce was excellent)…. But this recipe is not at fault as my dad’s recipe (my dad was Irish/French) was most likely very different, and I am happy to say that although I did not enjoy it my guests loved it!!! I simply did not enjoy the duck as the skin was kind of fatty and the meat was dry and kind of gamey.

    The sauce was incredible however.

    I gave it a 5 out of 5 because my personal preference was the only reason why I did not enjoy it.

    Reply
  2. Avatar for Philip SciabarrasiPhilip Sciabarrasi says

    March 31, 2021 at 7:44 am

    Hank
    I am making this this weekend for Easter. Is there any preparation (other than the holes in the skin) directly to the bird before placing it in the oven (herbs on the skin, brine, etc.)?

    Reply
    • Avatar for Hank ShawHank Shaw says

      March 31, 2021 at 8:16 am

      Philip: Nope, just salt.

      Reply
      • Avatar for Elaine HowellElaine Howell says

        December 22, 2021 at 11:08 pm

        Dear Hank..I m all set for Julia s duckling..it s summer here on the Mornington Peninsula..only thing missing is an
        Orangesupreme….what is it?

      • Avatar for Hank ShawHank Shaw says

        December 23, 2021 at 7:37 am

        Elaine: I tell you how to make them in the instructions. Supremes are wedges of orange with no pith or skin.

  3. Avatar for SlammySlammy says

    November 26, 2020 at 8:42 pm

    Made this for reduced crowd Thanksgiving today. Easy to follow and delicious, thanks Hank!

    Reply
  4. Avatar for công th?c n?u ?n ngoncông th?c n?u ?n ngon says

    August 26, 2020 at 7:21 am

    I did this recipe today and it came out great. Thank you for sharing this!

    Reply
  5. Avatar for nauantainhanauantainha says

    August 5, 2020 at 9:17 pm

    I did this recipe today and it came out great. Thank you for sharing this!

    Reply
  6. Avatar for SuriannaSurianna says

    June 4, 2020 at 12:53 am

    Amazing recipe. My family loved it. Thank you.

    Reply
  7. Avatar for cach nau an ngoncach nau an ngon says

    May 11, 2020 at 9:29 am

    Wow, wonderful recipe. My family loved it.

    Reply
  8. Avatar for Jim WJim W says

    April 11, 2020 at 8:44 am

    Terrific recipe. Very likely a long-term keeper.

    Reply
  9. Avatar for Param KumarParam Kumar says

    November 29, 2019 at 7:30 pm

    Hi Hank: it’s a great recipe – it took me a bit longer than the recipe calls for to ensure fully cooking and browning the skin, but I’ll just have to blame the manufacturer of my oven for that. And the suggestion of root vegetables on the side was a real hit – I used potatoes and sweet potatoes, and they were delicious. Thanks!
    By the way, my second favorite French dish is Steak Dianne, and if you have a good recipe for that, I’d appreciate it!

    Reply
  10. Avatar for ZackZack says

    October 13, 2019 at 6:14 pm

    I did this recipe today and it came out great. Thank you for sharing this!

    Reply
    • Avatar for Antony SumnerAntony Sumner says

      December 22, 2021 at 11:55 pm

      Making this for boxing day
      Best
      Tony

      Reply
  11. Avatar for món ngon m?i ngàymón ngon m?i ngày says

    October 1, 2019 at 12:07 am

    wow, wonderful recipe. I like orange sauce and this combination.

    Reply
  12. Avatar for Joy Aiello McDonnellJoy Aiello McDonnell says

    April 24, 2019 at 8:14 am

    Loved the detailed directions, easy to follow. And the balance of ingredients in the sauce were superb! Most delicious. First homemade duck in a long time! So glad I found your site. Checking out morel recipes and tips next!

    Reply
  13. Avatar for Alfred FirmaniAlfred Firmani says

    June 16, 2018 at 7:45 pm

    Canard à l’orange is much older than Julia Child. It was one of the recipes Catherine De Medici brought to France. Sicilian oranges were popular in Florence and were used to prepare duck there.

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 17, 2018 at 8:06 am

      Alfred: Yes, I am aware of that. But in the United States, Julia made this dish famous.

      Reply
  14. Avatar for VM WhitelingVM Whiteling says

    March 24, 2018 at 2:40 am

    I’ve actually made the original Julia Childs duck a l’orange recipe which, like most authentic French cuisine, is complex and very time-consuming. This recipe is so much simpler, I decided to give it a whirl and was delighted with the results. The sauce tasted great and the finished dish looked professional. Excellent recipe.

    Reply
  15. Avatar for AnnieAnnie says

    December 25, 2017 at 1:41 am

    Great recipe, but no mention in the instructions of what to do with the grated peels and the butter?

    Reply
    • Avatar for Hank ShawHank Shaw says

      December 25, 2017 at 2:18 pm

      Annie: it’s in there.

      Reply
  16. Avatar for NicoleNicole says

    November 14, 2017 at 8:10 pm

    This seems good, however I’m only cooking for two people. Should I halve the recipe (one duck, 1.5 tbsp butter…etc.)?

    Reply
    • Avatar for Hank ShawHank Shaw says

      November 15, 2017 at 8:03 am

      Nicole: Yep. I would.

      Reply
  17. Avatar for PhilipPhilip says

    September 23, 2017 at 9:04 pm

    My birthday and my two heroes, Julia and Duck! This sounds like a weird marriage made in heaven! Although I have often made duck with orange peel, star anise, garlic, cinnamon, ginger, etc. In the cavity, I have never made the classic a l’orange…I think my “Asian” roast duck with that yummy sauce is just what Julia would have expected from a duck loving chef who wants the most flavour from their duck…and I don’t even like cinnamon! B0ut with ginger, it makes sense with duck and orange. And with the classic sauce, it must taste like all Julia would have loved…even though a bit fusion!

    Reply
  18. Avatar for Coco in the KitchenCoco in the Kitchen says

    February 22, 2017 at 11:19 am

    We are quite obsessed with sugar here in the States.
    Fresh oranges, liqueur, few simple ingredients…your recipe is a keeper!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

More about Hank...

Featured Recipes

Closeup of sliced, smoked venison backstrap on a platter
Venison 101: How to Cook Venison
pickled pike recipe
Pickled Pike
Slices of smoked venison roast on a cutting board.
Smoked Venison Roast
Conejo en adobo on a plate
Conejo en Adobo
A platter of fried walleye with lemon.
Fried Walleye
A plate of pine nut cookies.
Pine Nut Cookies

As Seen In

As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

Never Miss a Recipe

Receive recipes direct to your inbox.

 

 

Back to Top
  • Home
  • Shop
  • Video Course
  • About
  • Podcast
  • Stories
  • Wild Game
  • Charcuterie
  • Fish
  • Gathering
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

As an Amazon Associate I earn from qualifying purchases.

© 2023 Hunter Angler Gardener Cook, All Rights Reserved.

Site built by: Site by Status Forward

2.5K shares
  • Print
  • Pinterest
  • 913Facebook
  • WhatsApp
  • Save
  • Email
2.5K shares
  • 913