Duck à l'orange

Duck à l’orange is a classic and elegant dish, greatly cherished especially for festive dinners or special occasions. Here is an Italian version of this delicious main course.

Ingredients

• 1 whole duck, cleaned and ready to cook (about 2-2.5 kg)
• Salt and pepper to taste
• 2 untreated oranges
• 1 tablespoon of sugar
• 1 glass of dry white wine
• 1 sprig of rosemary
• 2 bay leaves
• 30 g of butter
• 1 tablespoon of extra virgin olive oil
• A shot of Grand Marnier or another orange liqueur (optional)
• Chicken or vegetable broth as needed

Preparation

1. Preheat the oven to 180 °C.
2. Thoroughly wash the oranges and grate the zest of one. Squeeze the juice of both oranges and set aside.
3. Rub the duck inside and out with salt, pepper, and part of the grated orange zest.
4. Place the duck in a baking tray, insert the rosemary sprig and bay leaves inside it. Massage the outside of the duck with a mix of butter and oil and sprinkle with the remaining orange zest.
5. Put the duck in the oven and let it brown for about 15 minutes, then lower the oven temperature to 160 °C and add a glass of white wine. Continue to cook for about 1 hour and 30 minutes, occasionally basting the duck with its cooking juices and, if necessary, add some broth to prevent it from drying out.
6. When the duck is almost ready, prepare the orange sauce: in a small pot, caramelize the sugar until it turns golden, then carefully add the orange juice to avoid getting splashed by the hot sugar. Let it reduce by a third over medium-high heat.
7. Deglaze the sauce with Grand Marnier (if using), add a couple of tablespoons of the duck’s cooking juices and continue cooking until it reaches a syrupy consistency. Adjust with salt and pepper.
8. Once cooked, remove the duck from the oven and let it rest for a few minutes.
9. Slice it and serve with the orange sauce on the side and, if you wish, with a side of seasonal vegetables.

Fun Fact

Although duck à l’orange is a French dish known as “Canard à l’Orange”, it has found its Italian variant in Tuscan cuisine, becoming popular in many other regions. The preparation requires care, particularly in making the orange sauce, which must have a perfect balance of sweetness and acidity to complement the flavor of the duck.