Duck À L’orange Recipe

Season the Duck

Preheat the oven to 375°F (190°C). Pat the duck legs and thighs dry with paper towels. Rub the salt and black pepper all over the duck, ensuring the skin is well-seasoned.

Sear the Duck

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, place the duck skin-side down and sear for about 5-7 minutes until the skin is crispy and golden brown. Flip and sear the other side for an additional 3-5 minutes.

Combine Ingredients

In a medium saucepan, combine the Grand Marnier, fresh orange juice, honey, tarragon leaves, and orange zest. Bring to a boil over medium heat, then reduce to a simmer.

Reduce the Glaze

Allow the glaze to simmer for about 10-15 minutes, or until it thickens slightly. Stir occasionally to prevent burning.

Bake the Duck

Pour half of the orange glaze over the duck in the skillet. Transfer the skillet to the preheated oven and roast for 45-60 minutes, basting every 15 minutes with the remaining glaze, until the duck is fully cooked and the internal temperature reaches 165°F (74°C).

Rest and Serve

Once cooked, remove the duck from the oven and let it rest for 10 minutes before serving. Serve with the remaining orange glaze drizzled on top.