Name: Duck l’Orange
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 4 servings
Cuisine: Europe, French
Ingredients: 1 domestic duck (4 to 6 pounds); 1 teaspoon caraway seeds; STUFFING:; 1/2 medium green pepper, finely chopped; 1 small onion, finely chopped; 1 celery rib, finely chopped; 1 tablespoon olive oil; 1/2 cup chicken broth; 1 tablespoon rubbed sage; 1/2 teaspoon salt; 1/8 teaspoon pepper; Pinch dried thyme; Pinch ground nutmeg; 4 cups crushed seasoned stuffing; ORANGE GLAZE:; 1/2 cup packed brown sugar; 2 tablespoons plus 1-1/2 teaspoons sugar; 2 tablespoons cornstarch; Pinch salt; 1 cup orange juice; 1 tablespoon grated orange zest; 1 drop hot pepper sauce

Duck l'orange is the French culinary classic that boasts succulent meat, a vibrant orange sauce and plenty of savory flavors, making it the perfect meal for celebrations or a cozy gourmet-worthy dinner at home.

Ingredients

1 domestic duck (4 to 6 pounds)

1 teaspoon caraway seeds

STUFFING:

1/2 medium green pepper, finely chopped

1 small onion, finely chopped

1 celery rib, finely chopped

1 tablespoon olive oil

1/2 cup chicken broth

1 tablespoon rubbed sage

1/2 teaspoon salt

1/8 teaspoon pepper

Pinch dried thyme

Pinch ground nutmeg

4 cups crushed seasoned stuffing

ORANGE GLAZE:

1/2 cup packed brown sugar

2 tablespoons plus 1-1/2 teaspoons sugar

2 tablespoons cornstarch

Pinch salt

1 cup orange juice

1 tablespoon grated orange zest

1 drop hot pepper sauce

Instructions

1 Prepare the duck

2 Preheat the oven to 350°F. Sprinkle the inside of the duck with caraway seeds; prick the skin all over with a fork. Set aside.

3 Saute the veggies

4 In a large skillet, saute the vegetables in oil until tender. Stir in the broth and seasonings. Stir in the crushed stuffing. Set aside.

5 Stuff the duck

6 Loosely stuff duck with the stuffing mixture. Skewer the neck opening closed and tie the drumsticks together with kitchen string.

7 Place the duck breast-side up on a rack in a shallow roasting pan. Place in preheated oven. Bake, uncovered, until the duck is golden brown and a meat thermometer reads 170° for the duck and 165° for the stuffing. This should take between 2 hours and 30 minutes to 3 hours and 15 minutes. Drain the fat from the pan as it accumulates. Additionally, if the duck browns too quickly, cover it loosely with foil. Once done, remove the duck, cover and let stand for 20 minutes before removing the stuffing and carving. Editor's Tip: You can check doneness by gently wiggling the legs. If they resist movement, bake it a little longer. If they're loose, the duck should be ready.

8 Prepare the glaze

9 While the duck is baking, make your glaze. Combine the sugars, cornstarch and salt in a pan. Gradually stir in the orange juice, zest and hot pepper sauce until blended. Bring this mixture to a boil; cook and stir for two minutes or until the sauce is thickened. Serve with the duck.