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Duck à l'Orange with Wild Rice Pilaf inspired by Aujourd'hui
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Inspired by Aujourd'hui

Duck à l'Orange with Wild Rice Pilaf

Main Course
This refined French classic features duck breast with crispy skin and a tangy orange sauce. The duck is pan-seared to perfection, creating a crisp exterior while maintaining a juicy, medium-rare interior. The bright citrus sauce balances the richness of the duck, while the wild rice pilaf adds texture and nutty flavor to this elegant main course.
Prep Time 30 mins
Cook Time 45 mins
Inactive Time 60 mins
Total Time 135 mins
Servings 4

Ingredients

  • 4 whole Duck breasts (5-6 oz each, skin on)
  • 1 tbsp Kosher salt
  • 1 tsp Black pepper (Freshly ground)
  • 3 whole Oranges (2 juiced, 1 cut into supremes)
  • 2 medium Shallots (Finely minced)
  • 1/2 cup White wine (Dry)
  • 1 cup Chicken stock
  • 2 tbsp Orange marmalade
  • 2 tbsp Grand Marnier (Optional)
  • 2 tbsp Unsalted butter (Cold, cut into cubes)
  • 1 1/2 cups Wild rice blend
  • 3 cups Chicken broth
  • 1 whole Bay leaf
  • 2 whole Thyme sprigs
  • 12 oz Haricots verts (Trimmed)
  • 1 tbsp Olive oil
  • 1 tsp Orange zest (For garnish)

Tools You'll Need

  • Heavy-bottomed skillet
  • Sharp knife
  • Fine-mesh sieve
  • Instant-read thermometer
  • Saucepans
  • Citrus juicer
  • Citrus zester
  • Slicing knife

Chef's Tip

Score the duck skin in a crosshatch pattern without cutting into the meat to help render the fat and create perfectly crispy skin while keeping the meat medium-rare.

Instructions

  1. Pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern, taking care not to cut into the meat.
  2. Season duck generously with salt and pepper on both sides. Let rest at room temperature for 30 minutes.
  3. Meanwhile, prepare the orange supremes by cutting away the peel and pith, then slice between membranes to release segments. Reserve any juice.
  4. For the wild rice pilaf, rinse rice under cold water. In a medium saucepan, combine rice, chicken broth, bay leaf, and thyme.
  5. Bring rice mixture to a boil, reduce heat to low, cover and simmer for 40-45 minutes until tender and liquid is absorbed.
  6. While rice cooks, prepare the sauce. In a small saucepan, sauté minced shallots in 1 tsp duck fat until translucent.
  7. Add white wine to shallots and reduce by half, about 5 minutes.
  8. Add orange juice, chicken stock, and marmalade. Simmer until reduced by half and slightly thickened, about 10-15 minutes.
  9. Strain sauce through a fine-mesh sieve. Return to pan, add Grand Marnier if using, and keep warm.
  10. Heat a cold, dry skillet over medium-low heat. Place duck breasts skin-side down and gradually increase heat to medium.
  11. Cook duck for 8-10 minutes until skin is crispy and golden. Pour off rendered fat regularly (reserve 1 tbsp).
  12. Flip duck breasts and cook for 3-4 minutes for medium-rare (125°F internal temperature). Transfer to a cutting board and rest for 10 minutes.
  13. Blanch haricots verts in boiling salted water for 2-3 minutes until crisp-tender. Shock in ice water, drain, and sauté in olive oil.
  14. Finish orange sauce by whisking in cold butter cubes until sauce is glossy and emulsified.
  15. Slice duck breasts thinly against the grain. Fan slices on plate with wild rice pilaf and haricots verts.
  16. Spoon orange sauce over and around duck, garnish with orange supremes and zest.

Plating

Fan sliced duck breast on one side of the plate, skin-side up. Place a mound of wild rice pilaf next to it and arrange haricots verts alongside. Spoon the orange sauce around the duck and over a small portion of it. Garnish with orange supremes and a sprinkle of orange zest. Optional: add a small sprig of thyme for color.

Storage & Reheating

Store leftover duck, sauce, and sides separately in airtight containers in the refrigerator for up to 3 days. Reheat duck gently in a 300°F oven until just warmed through to avoid overcooking. Sauce can be reheated in a small saucepan over low heat, adding a splash of water if needed to thin.

About This Recipe

Duck à l'Orange is a quintessential French dish that balances the rich, gamey flavor of duck with bright citrus notes. The classic preparation involves perfect rendering of the fat for crispy skin while maintaining a tender, juicy interior. The sauce, with its sweet and tangy profile from oranges and a hint of liqueur, creates a perfect harmony with the duck's natural richness.

How did it turn out?

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