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Duck a l'Orange

Duck a l’orange


• 1 duck (4 to 5 lbs)*

• 2 tsps unrefi ned sea salt

• 1 tsp ground coriander

• 1 tsp ground black pepper

• 1 orange, quartered

• 1 lemon, quartered

• 1 onion, quartered

• 1/2 cup white wine**


1. Preheat oven to 275 degrees Fahrenheit.

2. Truss the duck.

3. Mix salt, coriander and pepper together then season the duck inside and out.

4. Place quartered orange, lemon and onion in the duck’s cavity and any remaining pieces

alongside the duck in a baking dish or clay baker.

5. Cover the duck and roast in an oven preheated to 275 degrees Fahrenheit for three hours,

then increase the temperature to 375 degrees Fahrenheit and continue roasting for another



*Substitute chicken if you can’t find duck. **Substitute chicken stock or orange juice.


Orange Sauce


• 1/4 cup butter, divided*

• 1 shallot, minced

• juice and zest of 2 oranges

• juice and zest of 1 lemon

• 2 tbsps honey


1. Melt two tablespoons butter in a saucepan toss in minced shallot, frying until fragrant.

2. Pour in the juice and zest of two oranges and one lemon, stirring in two tablespoons honey.

3. Continue simmering over a moderate flame until the sauce is reduced by half.

4. Whisk in remaining two tablespoons butter and serve.


*Substitute clarified butter/ghee or coconut oil.


*** Recipe from thenourishedkitchen.com

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