Entrée: France – Canard aux Oranges (Duck with Oranges)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 25 min

Total 2 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 whole duck (5-6 lbs (2.3-2.7 kg))
Salt to taste
Black pepper to taste
1 cup (240 ml) fresh orange juice
1 / 2 cup (120 ml) honey
1 / 4 cup (60 ml) soy sauce
Zest of 1 orange
1 tsp (5 ml) cornstarch, mixed with a little water

Show original ingredient measurements

1 whole duck (5-6 lbs / 2.3-2.7 kg)
Salt to taste
Black pepper to taste
1 cup (240 ml) fresh orange juice
1 / 2 cup (120 ml) honey
1 / 4 cup (60 ml) soy sauce
Zest of 1 orange
1 tsp (5 ml) cornstarch, mixed with a little water

Instructions

1. **Prepare the Duck**: Preheat your oven to 375°F (190°C). Rinse the duck and pat it dry with paper towels. Season the cavity and the entire outside of the duck generously with salt and black pepper.
2. **Roast the Duck**: Place the duck on a rack in a roasting pan, breast side up. Roast in the preheated oven for 1.5 to 2 hours, or until the skin is crisp and the meat is cooked through. You may need to pierce the skin occasionally to let the fat drain.
3. **Make the Orange Glaze**: In a small saucepan, combine the orange juice, honey, soy sauce, and orange zest. Heat over medium-high until the mixture comes to a boil. Reduce to a simmer and cook for about 10 minutes. Add the cornstarch mixture, stirring until the glaze thickens slightly.
4. **Glaze the Duck**: About 15 minutes before the duck is done, brush generously with the orange glaze and return to the oven. Continue to roast, allowing the glaze to caramelize slightly.
5. **Serve**: Let the duck rest for about 10 minutes after removing it from the oven. Carve and serve with any remaining glaze drizzled over the top.

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