Recipe: Duck A L'orange


Criticised now for being a cliché and associated with naff dinner parties from the 1970's in the UK we've decided it's worth reviving. This is our version of brilliant duck dish to impress!


  • 1 pinch Salt & pepper
  • 1 sprig fresh thyme
  • 2 servings mashed potato
  • 25 ml red wine vinegar
  • 1 chunk leek
  • 250 ml chicken stock
  • 1 large handful green beans
  • 2 tbsp caster sugar
  • 2 bay leaves
  • 1 small carrot
  • 250 ml orange juice
  • 1 stick celery
  • 1 shallot
preheat the oven

Step 1

Preheat The Oven

Preheat an oven to 200°C.

render the duck skin

Step 2

Render The Duck Skin

Season the duck breasts with salt & pepper and place into a cold frying pan, skin side down. Start to cook and heat to medium-high for 4-5 minutes until the skin is golden. Drain the fat off of the duck, into another saucepan and turn the breasts over in the pan, then leave to one side.

start the sauce

Step 3

Start The Sauce

Peel and dice all of the veg and strip the leaves from the thyme. Fry the chopped celery, shallot, carrot and leek in the duck fat over a pretty high heat with the bay leaves and thyme for 5 minutes.

reduce the sauce

Step 4

Reduce The Sauce

Splash in the vinegar and sugar to deglaze the pan, then pour in the stock and orange juice. Heat to a rapid boil and cook for 15 minutes to reduce.

finish the duck

Step 5

Finish The Duck

Place the duck pan into the oven and cook for 10 minutes then leave to rest for 2 minutes.

strain the sauce

Step 6

Strain The Sauce

Strain the orange sauce through a fine sieve.

carve and serve

Step 7

Carve And Serve

Carve each breast into 5 pieces and serve it fanned over the mashed potato with steamed green beans and plenty of sauce on the side. Serves 2

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