Duck à l’orange priority allergen-free recipe

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Duck à l’Orange is festive enough to serve for the holidays and allows you to serve poultry without committing to a large turkey. Our recipe is a favourite and, as always, contains no priority allergens.


  • 1 large duck leg per person
  • The peel of an orange, cut into thin strips
  • 250 ml (1 cup) cold water
  • 125 ml (1/2 cup) white sugar
  • 250 ml (1 cup) white vinegar
  • 125 ml (1/2 cup) white sugar
  • 1 container of veal stock
  • 250 ml (1 cup) Cointreau or Grand Marnier liqueur


  1. Place the duck legs in a dripping pan (skin on top). Roast in the oven for 1 hour and 30 min at 350 ° F (175 ° C).
  2. First reduction: While the duck is roasting, add the orange peel strips to 250 ml (1 cup) of cold water and 125 ml (1/2 cup) of white sugar.
  3. Bring to a boil. Lower the heat and simmer for a few minutes.
  4. Second reduction: In another small saucepan, mix 250 ml (1 cup) of white vinegar with 125 ml (1/2 cup) of white sugar and reduce by half on medium heat.
  5. Deglazing: After the duck has roasted 30 minutes, remove the fat from each leg, and deglaze the dripping pan with the veal stock, then with the two reductions.
  6. Return the duck legs to the dripping pan and roast in the oven for the remaining hour of cooking time at 350 ° F (175 ° C), scraping the bottom of the pan from time to time.
  7. Pour the desired amount of Cointreau or Grand Marnier onto the duck moments before you remove it from the oven.

If desired serve with a side of mashed potatoes.


If ever your serving sauce turns out too thin for your liking, continue reducing it separately in a saucepan on the stove top.

Please note:

The recipes we provide are meant to be priority allergen-free. However, it remains important to do your own nutrition labelling revision in accordance with your specific dietary restrictions.