roasted duck.
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duck with fat removed.

Pat the duck dry again with paper towels.  Cut little slits all over the duck.  Do not pierce through to the meat.  You just want to cut through the skin and fat layer.  When roasting, this will allow excess fat to escape and naturally baste the duck plus render out that excess fat. 

duck with cut slits.
stuffed duck on a rack.
thickened sauce.
roasting duck.
duck with thermometer in thigh.
roasted duck resting on cutting board.
plated half duck with rice pilaf.
roasted duck.

Duck A L’Orange – My Way

This is a classic preparation for Duck a L'Orange - an old time favorite which is served with wild rice pilaf.
5 from 1 vote
Prep Time 10 hours
Cook Time 2 hours 10 minutes
Total Time 12 hours 10 minutes
Course Dinner
Cuisine General
Servings 4 Served
Calories 77 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 2 Cups Fresh-squeezed orange juice
  • 6 Oz. Sweet orange marmalade
  • 1/4 Cup Honey
  • 1 5-6 Lb. Whole duck, thawed if frozen, giblets and excess fat removed and discarded


  • Kosher salt and freshly ground black pepper to taste
  • 1 Large onion, 1/2 thinly sliced & 1/2 quartered
  • 1 Tbsp. Wondra flour
  • 1 Navel Orange, cut into quarters
  • 1 Celery stalk, cut into 3-4 pieces
  • 1/4 Cup Orange flavored liquor (triple sec or Cointreau)


  • 2 Cups Cooked Wild Rice pilaf
  • 1/4 Cup Pecans, chopped
  • 1 Orange, cut into wedges or rounds
  • Chopped Chives, optional


  • Take your thawed duck and rinse it. Pat it completely dry with paper towels and put in a casserole dish just big enough to hold it. Put in the refrigerator for 24 – 48 hours uncovered. This will dry out the skin and make it extra crispy when roasted.
  • Combine orange juice, marmalade, and honey in a measuring cup and put to the side.
  • Preheat oven to 400 degrees. Have a roasting pan with rack in it set up and sprayed with cooking spray to help keep the duck from sticking.
  • Remove duck from the refrigerator and cut little slits all over the skin (do not pierce the meat of the duck). Liberally season both the inside and outside of the duck with salt and pepper. Fill the cavity with the celery, the two onion quarters and 4 quarters of the orange. Tie up the legs with kitchen twine and place the bird on the prepared rack in the roasting pan.
  • Place the roasting pan in the preheated oven for 15 minutes. Then, lower the heat to 350 degrees and roast for another 45 minutes.
  • At that point, carefully turn the duck over and let it continue roasting for another 35 minutes. Flip one more time and let it finish cooking and getting golden brown for another 15 – 20 minutes.
  • Meanwhile, once the duck has rendered some fat (about 45 minutes to an hour into the roasting time) spoon 2 tablespoons of the duck fat into a saucepan. Heat it over medium-high heat and add the sliced onions (about one half an onion). Sauté until are translucent and starting to turn a light brown, 5 to 6 minutes. Sprinkle on the Wondra flour and cook for one more minute to incorporate the flour into the onions. Pour in the marinade and bring to a boil over high heat. Lower the heat to medium and reduce sauce until thickened, 20 to 25 minutes. Pour the sauce into a blender and puree until smooth. Taste and add salt and pepper to taste. Blend again…taste again. Pour into a small saucepan and keep warm until time to serve.
  • When the duck is finished cooking, remove pan from the oven. Check the temperature of the duck using a meat thermometer. The internal temperature should be 180F at the thickest part of the leg and thigh joint. Remove the rack with the duck and set to the side. Cover the duck with tinfoil while you finish the sauce. Discard all but a couple of tablespoons of fat from roasting pan.
  • On top of stove, place your roasting pan over two burners on medium high heat. Pour in your orange flavored liqueur and carefully ignite with a long match or firestarter. Scrape up all browned stuff from the bottom of the pan. When flames subside, pour in reduced orange sauce and stir to blend. Keep warm.
  • To serve for 2: Cut duck in half using sharp scissors or poultry shears. Remove backbone by cutting along one side and then the other, then cut along breastbone. For 4: Cut each half into breast and leg sections.
  • To plate and to be sure your duck stays crispy, spoon the sauce on a plate first and top with the duck portion. Spoon a 1/2 – 1 cup of the wild rice pilaf that has been mixed with the pecans next to it. Garnish with the fresh orange rounds or wedges and a sprinkle of chopped chives. Serve additional sauce on the side. Enjoy.


Calories: 77kcalCarbohydrates: 20gProtein: 0.4gSodium: 1mgPotassium: 11mgFiber: 0.2gSugar: 17gVitamin C: 0.1mgCalcium: 1mgIron: 0.2mg
Keyword dinner, poultry
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