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Nutrition Facts
Serving Size 1 (854g) Recipe makes 2 servings The following items or measurements are not included below: sage leaves 4 tablespoons mango chutney drippings
Calories 2765
Calories from Fat 2273		(82%)
Amount Per Serving		%DV
	Total Fat 252.6g	388%
	Saturated Fat 84.3g	421%
	Monounsaturated Fat 120.3g
	Polyunsaturated Fat 32.8g
	Trans Fat 0.0g
Cholesterol 481mg		160%
Sodium 3936mg		164%
Potassium 1707mg		48%
Total Carbohydrate 39.5g		13%
	Dietary Fiber 4.6g	18%
	Sugars 25.6g
Protein 74.9g		149%
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Roast Duck L'Orange

Recipe #48561 | 2½ hours | 25 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Quinn Horn
Dec 12, 2002

I found this recipe on the internet and modified it slightly. This is the best roast duck recipe I have made so far. The combination of seasonings goes very well with the duck and the l'orange sauce. I used the skin, bones and drippings to make a soup base that was out-of-this-world good!

SERVES 2 -4 (change servings and units)

Ingredients

For the duck

1 duck
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon salt
1 large granny smith apple
2 cloves garlic
2 sage leaves
1 teaspoon light olive oil

Orange Sauce

4 tablespoons spicy mango chutney
2 tablespoons peach preserves
1 orange, juice of
3 tablespoons of duck drippings, from pan
1/4 cup red wine

Directions

1
Sprinkle chili powder, garlic powder, and salt all over ducks.
2
Cut 1-inch slice in skin of ducks on both sides of breasts.
3
Puree garlic, sage and olive oil and fill in slices in skin with mixture.
4
Chop apple into 1-inch pieces and stuff inside ducks.
5
Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.
6
Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.
7
Serve L'Orange sauce over sliced duck breasts or other parts.
8
Makes about 1 cup.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry > Duck > Whole
Cuisine > North American
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Oven > Roast
Preparation > Number of Servings > For 1 or 2
Occasion > Everyday

Featured Reviews for This Recipe

From: cismith

On Feb 22, 2009

I had never had duck before and was warned that I probably wouldn't like it as it is a darker meat bird. Turkey breast being my favorite. It was wonderful and I will be doing it again.

1 person found this review helpful

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From: Chef #755174

On Feb 6, 2008

this was really easy to make, and delicious. It was the first duck I ever cooked and it turned out really good. The orange sauce and the chili powder/garlic powder/salt combo goes good on chicken too.

1 person found this review helpful

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From: Karen in Toronto

On Jan 8, 2009

Outstanding. Really, really delicious. We poured some boiling water on the duck before seasoning to shrink some of the fat. Otherwise followed recipe and turned out perfect.

2 people found this review helpful

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From: Heather the Flutist

On Dec 31, 2008

Good recipe and the results were delicious! There could be more details in the recipe, such as the size of the duck (I used a 6.5 pound) and how many slices to make in the breasts (I did one in each). I changed the order of the steps; I stuffed in the apples, then sliced and filled (I spread the extra on the skin), and then sprinkled with spices.

2 people found this review helpful

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Read all 12 reviews