How do I make duck à lorange?

Discover the secrets to making the classic French dish 'Duck à l'Orange' and impress your dinner guests with its perfect balance of sweet and savory flavors.

You'll need

Items needed to answer the question, How do I make Duck à lOrange. Items include: Duck Salt Pepper Oil Butter Shallots Orange Juice Chicken Stock Orange Slices

Duck 1 whole duck (about 5-6 pounds)
Salt To taste
Pepper To taste
Oil 1 tablespoon
Butter 2 tablespoons
Shallots 2 shallots, finely diced
Orange Juice 1 cup freshly squeezed
Chicken Stock 1/2 cup
Orange Slices For garnish

Take note
Caution: You might become the designated chef for all future dinner parties. Proceed with deliciousness!

1

Prepare the Duck

First things first, rinse the duck under cold water and pat it dry with paper towels. Score the skin gently with a sharp knife in a crisscross pattern, being careful not to nick the meat. This will help render the fat and give your duck a crispy skin.

2

Season and Sear

Season the duck generously with salt and pepper, both inside and out. In a large skillet, heat a tablespoon of oil over high heat. Once hot, add the duck, skin side down, and sear it until golden brown, about 5 minutes. Flip the duck and sear the other side for an additional 2 minutes.

3

Create the Sauce

Remove the duck from the skillet and set it aside. In the same skillet, reduce the heat to medium and add a knob of butter. Toss in some diced shallots and sauté until soft and translucent. Deglaze the pan with freshly squeezed orange juice, scraping up any browned bits from the bottom. Add a dash of chicken stock and let the sauce simmer for a few minutes to concentrate the flavors.

4

Cook the Duck

Now, it's time to reunite the duck with the sauce. Place the duck back into the skillet, skin side up, and cover it with a lid. Let it cook over medium-low heat for about 45 minutes, or until the internal temperature reaches 165°F (74°C). Baste the duck with the luscious sauce every now and then to keep it moist and flavorful.

5

Final Touches

Once the duck is cooked to perfection, remove it from the skillet and let it rest for a few minutes. In the meantime, turn up the heat and reduce the sauce until it thickens slightly. Add a knob of butter to give it a luxurious finish. Slice the duck and arrange it on a platter. Pour the luscious orange sauce over the top, garnish with fresh orange slices, and voila! You've just created a masterpiece.