Roasted Duck with Orange Sauce Recipe
Roasted duck with orange sauce is a classic dish that is perfect for special occasions. The crispy skin of the duck and the sweet and tangy orange sauce make for a mouthwatering combination that is sure to impress. This recipe requires a bit of effort, but the end result is well worth it.
I first tried this dish when I was on vacation in France. It was served at a fancy restaurant, and I was blown away by how delicious it was. I knew I had to try making it myself when I got home, and after a few attempts, I finally perfected the recipe.
- 1 whole duck (about 4-5 pounds)
- 2 oranges
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Preheat your oven to 400°F.
- Rinse the duck inside and out and pat it dry with paper towels.
- Season the duck generously with salt and pepper.
- Place the duck breast-side up on a roasting rack in a roasting pan.
- Cut one of the oranges in half and squeeze the juice over the duck.
- Roast the duck for 1 hour and 30 minutes, or until the skin is crispy and golden brown.
- While the duck is roasting, prepare the orange sauce. Zest one of the oranges and set the zest aside. Juice both oranges and set the juice aside.
- In a small saucepan, whisk together the honey, soy sauce, rice vinegar, and cornstarch until smooth.
- Add the orange juice to the saucepan and whisk to combine.
- Heat the sauce over medium heat, stirring constantly, until it thickens and comes to a simmer.
- Remove the sauce from the heat and stir in the orange zest.
- Once the duck is done, remove it from the oven and let it rest for 10 minutes before carving.
- Serve the duck with the orange sauce on the side.
Roasted duck with orange sauce is perfect for special occasions like holidays or dinner parties. Serve it with a side of roasted vegetables and a glass of red wine for a complete meal. Leftovers can be used in sandwiches or salads.