1 5-pound duckling (5 - 6 lbs.) (2.2-2.8 kg)
salt and pepper, to taste
8 ounces duck or chicken stock
1 tablespoon sugar
1 tablespoon champagne wine vinegar
2 tablespoons brandy
12 ounces orange juice
3 tablespoons lemon juice (1 lemon)
1 teaspoon whole butter
4 oranges, peeled and sectioned
4 tablespoons orange zest, julienne
Servings: 4
1. Prick the duck with a fork and season well with salt and pepper.
2. Roast the duck at 400ºF (200ºC) for 15 minutes. Reduce the heat to 350ºF (180ºC) and cook until done, approximately 45-60 minutes. Remove the duck from the roasting pan and hold in a warm place.
3. Degrease the roasting pan. Place the pan on the stove top and deglaze with the stock.
4. Melt the sugar and vinegar together in a saucepan and lightly caramelize the mixture.
5. Remove the caramelized sugar from the stove top and add the brandy.
6. Add the stock, pan drippings and juices to the pan of sugar and reduce until the sauce is slightly thickened, approximately 10 minutes. Monter au beurre. Strain and degrease the sauce.
7. Blanch the orange zest in boiling water.
8. Place the duck on a warm serving platter. Arrange the orange sections around it. Sprinkle the zest over the duck. Pour the sauce over the duck and serve additional sauce on the side.
salt and pepper, to taste
8 ounces duck or chicken stock
1 tablespoon sugar
1 tablespoon champagne wine vinegar
2 tablespoons brandy
12 ounces orange juice
3 tablespoons lemon juice (1 lemon)
1 teaspoon whole butter
4 oranges, peeled and sectioned
4 tablespoons orange zest, julienne
Servings: 4
1. Prick the duck with a fork and season well with salt and pepper.
2. Roast the duck at 400ºF (200ºC) for 15 minutes. Reduce the heat to 350ºF (180ºC) and cook until done, approximately 45-60 minutes. Remove the duck from the roasting pan and hold in a warm place.
3. Degrease the roasting pan. Place the pan on the stove top and deglaze with the stock.
4. Melt the sugar and vinegar together in a saucepan and lightly caramelize the mixture.
5. Remove the caramelized sugar from the stove top and add the brandy.
6. Add the stock, pan drippings and juices to the pan of sugar and reduce until the sauce is slightly thickened, approximately 10 minutes. Monter au beurre. Strain and degrease the sauce.
7. Blanch the orange zest in boiling water.
8. Place the duck on a warm serving platter. Arrange the orange sections around it. Sprinkle the zest over the duck. Pour the sauce over the duck and serve additional sauce on the side.
Last edited:
