Effortless Elegance | The Daily Dish

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Effortless Elegance

1 Comment | Written on February 10, 2010 at 5:00 am , by

Looking to impress someone special this Valentine’s Day?  If you can roast a chicken, why not up the ante and roast a duck!  Some cooks seem to think a duck or goose is hard to prepare, when actually it is super easy.  This recipe is my version of the classic French dish “Duck a l’Orange.”

With such an easy recipe, you can spend your time focusing on presentation.  This is the time to impress!  Iron those nice table linens, use your best china and pop open a bottle of wine.  The evening will feel elegant and the meal decadent without the hefty price tag of a fancy French restaurant.  Bon Appetit!




1 duck, about 7-8 pounds

1 cup celery chunks

1 cup carrot chunks

1 quartered medium onion

Salt and pepper to taste


2/3 cup firmly packed light brown sugar

2/3 cup granulated sugar

2 Tablespoons cornstarch

2 Tablespoons grated orange rind

1-1/2 cups orange juice

1/2 teaspoon salt

1/2 cup Grand Marnier or other orange liqueur, or leave out the liqueur and make the orange juice total 2 cups.

Strips of orange peel for garnish (optional)

For Duck:

Preheat oven to 375 degrees.  Stuff duck cavity with celery, carrots, and onion.  Sprinkle salt and pepper all over duck.  Place in roasting pan and roast for 20 minutes per pound.  Remove vegetables from cavity and place duck on a serving platter; let stand a few minutes before carving.  Serve with orange sauce and garnish with strips of orange peel, if desired.  Serves 6.

For Orange Sauce:

Combine sugars in a saucepan.  Add the cornstarch, orange rind, orange juice, salt, and liqueur.  Simmer until transparent and thickened, about 3-5 minutes.  Pass sauce to serve with duck.

Are you a fan of duck like I am?  Check out these other fabulous duck recipes from our community!

Whole Duck with Rich Grape and Muscat Wine Sauce

Seared Duck with Pomegranate Pumpkin Sauce

Panned Duck Breasts with Creole Mustard Sauce

One Response to “Effortless Elegance”

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