Main Meal Recipes > Duck with Orange Sauce

How to make duck with orange sauce:
Of course in French this would be Duck a l'orange and is an absolutely fundamental dish in French cuisine.


whole duck
3 oranges
2 onions peeled
2 tablespoons cornflour
1 bay leaf
(see measure conversions for more information)


- Put the giblets to simmer in 1 pint water with one of the onions and some salt and pepper.
- Put the other onion and one chopped orange inside the duck.
- Cook the duck on a wire rack in a roasting tin at 200 degrees C. (see temperature conversions) (for a 5-6lb duck) allowing 15 minutes per lb and an extra 15 minutes at the end of cooking or for a 4lb duck 20 minutes per lb and an extra 20 minutes at the end.
- Cut the zest from the two remaining oranges and put it in a pan with 1/2 pint water.
- Bring to the boil, take off the heat and stand for about 30 minutes.
- Strain, reserving half of the zest.
- Shred this very finely.
- Add the giblet stock to make orange liquid up to 1 1/2 pints.
- Add the shredded zest to this.
- Blend the cornflour with a little cooked fat from the duck.
- Add this to the 1 1/2 pints of liquid.
- Bring to the boil and simmer, stirring for about 4 minutes.
- Take the orange and onion out of the duck and serve with the sauce.