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Crispy Duck A L'Orange with Thyme

Discover the Taste of France with Crispy Duck A L'Orange

Embark on a Culinary Journey

Indulge in the rich, aromatic flavors of France with our new Crispy Duck A L'Orange with Thyme recipe. This dish beautifully marries the savory taste of duck with the sweet and tangy zest of orange, creating a delightful symphony of flavors that will transport you to the heart of French cuisine. With our step-by-step guide, you'll be able to recreate this masterpiece, bringing a touch of elegance to any dining table.

The Essence of Sophistication

Perfect for special occasions or a luxurious weekend dinner, Crispy Duck A L'Orange with Thyme elevates the dining experience. Its golden, crispy skin, succulent meat, and vibrant orange sauce make each bite a celebration of texture and taste. Dressed with fresh thyme, this dish not only looks exquisite but also fills the air with its enticing aroma.

A Gastronomic Delight

Our recipe has been crafted with care, ensuring that even those new to cooking duck can achieve perfection. From the selection of spices to the preparation of the orange sauce, every detail has been considered to make this dish a memorable one. Let's embark on this culinary adventure together and bring the taste of France to your table.

Ingredients

  • 1 whole duck, approximately 5 lbs
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 4 fresh thyme sprigs
  • 2 oranges, zested and juiced
  • 1 tbsp sugar
  • 1/2 cup white wine vinegar
  • 2 cups chicken stock
  • 1 tbsp butter

Мethod of preparation

Begin by preheating your oven to 350°F (175°C). As it warms, prepare the duck by patting it dry with paper towels and then generously seasoning it with salt and pepper inside and out. Rub the olive oil over the duck, then stuff its cavity with fresh thyme sprigs.

Roast the duck in a roasting tray for about 1 hour 30 minutes, or until its skin turns crispy and golden, and the internal temperature reaches 165°F (74°C).

While the duck is roasting, create the orange sauce. Combine orange zest, juice, sugar, and vinegar in a saucepan over medium heat. Stir until the sugar dissolves, then add the chicken stock. Allow it to simmer and reduce to about half its volume, becoming thicker like a syrup. Whisk in butter to finish the sauce, giving it a glossy look and rich taste.

Once the duck is cooked, let it rest for 10 minutes. Serve it by slicing and drizzling the orange sauce over the top, garnished with additional fresh thyme.

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