Recipes
Duck à l'Orange with Roasted Vegetables
This classic dish pairs the succulent flavor of duck with a bright, tangy orange sauce, complemented by roasted root vegetables.
This classic dish pairs the succulent flavor of duck with a bright, tangy orange sauce, complemented by roasted root vegetables. Drawing inspiration from the culinary traditions of the Northeast, this recipe elevates duck to a centerpiece worthy of any occasion while staying grounded in the simplicity of fresh, seasonal ingredients.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Ingredients
- 2 duck legs
- 1/2 cup orange juice (garden or locally grown)
- 1/4 cup chicken stock
- 1 tbsp honey
- 1 tsp orange zest
- 2 carrots, sliced (garden or locally grown)
- 2 parsnips, sliced (garden or locally grown)
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Season the duck legs with salt and black pepper.
- Heat olive oil in a skillet over medium heat. Sear the duck legs skin-side down until golden and crispy. Flip and cook for an additional 2 minutes.
- Transfer the duck legs to a baking dish and add carrots and parsnips around them. Roast for 40 minutes, or until the duck is tender and cooked through.
- In a small saucepan, combine orange juice, chicken stock, honey, and orange zest. Simmer until the sauce is reduced by half.
- Drizzle the sauce over the roasted duck and vegetables before serving.