Entrée: France – Canard aux Oranges (Duck with Orange Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 30 min

Ingredients

1 whole duck (5-6 lbs / 2.3-2.7 kg)
Salt to taste
Black pepper to taste
4 tbsp (60 g) unsalted butter
1 cup (240 ml) fresh orange juice
1 / 4 cup (60 ml) white wine vinegar
2 tbsp (25 g) sugar
2 tbsp (30 ml) Grand Marnier (optional)
Orange segments for garnish

Instructions

1. **Prepare the Duck**: Preheat your oven to 375°F (190°C). Clean and thoroughly dry the duck. Season generously with salt and black pepper inside and out.
2. **Roast the Duck**: Place the duck on a rack in a roasting pan. Roast for approximately 1.5 to 2 hours, until the duck is cooked through and the skin is crispy. Remove from oven and let it rest.
3. **Prepare the Sauce**: In a saucepan, melt the butter over medium heat. Stir in sugar, allowing it to dissolve. Add the vinegar and orange juice, and simmer until the sauce is slightly reduced. Stir in the optional Grand Marnier for added depth of flavor.
4. **Carve the Duck**: Carve the rested duck, arranging the pieces on a serving platter.
5. **Serve**: Drizzle the warm orange sauce over the duck and garnish with fresh orange segments. Serve immediately.