Fast Recipes

Duck à l’orange

Australian Gourmet Traveller fast French recipe for duck à l’orange.

By Adelaide Lucas
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Duck à l’orange


  • 4 duck breasts (about 250gm each), skin scored
  • 24 baby carrots (about 2 bunches), trimmed and peeled
  • 250 ml (1 cup) chicken stock
  • 40 ml Grand Marnier
  • 1 tbsp red wine vinegar
  • 1 tbsp honey
  • 2 oranges, peeled and thickly sliced horizontally
  • To serve: watercress sprigs


  • 1
    Heat a large frying pan over medium-high heat. Season duck breasts liberally with sea salt, place skin-side down in pan and cook until skin is golden and crisp (5-7 minutes), turn, add carrots and cook until duck is cooked through and carrots are golden (5-7 minutes). Remove duck and carrots, cover with foil and keep warm.
  • 2
    Add stock, Grand Marnier, vinegar and honey to pan, bring to the boil and cook until reduced by half (3-5 minutes), add orange slices, cook until heated through (1 minute) and season to taste. Serve duck and carrots with orange sauce and watercress sprigs.
  • undefined: Adelaide Lucas