Orange Duck

    Duck with orange sauce is a great way to serve duck whether you are roasting one whole or making kebabs. Orange duck is a classic recipe from France to China.

    10 Recipes




    Global Cuisine

    1 review

    Rosemary sprigs and orange in the stuffing, with red wine, redcurrant jelly and orange in the sauce, add piquancy to the richness of the duck.

    Recipe by: Lynn Cole

    No reviews

    Duck with orange is a classic French meal. This is perfect for entertaining and skinless duck is quite low in fat.

    Recipe by: Zoë Harpham

    4 reviews

    This is a version of the French 'Duck à l'orange'. The duck is initially fried then dressed in an orange and cream sauce.

    Recipe by: Brigitte

    No reviews

    Zesty orange and warm Chinese spices perfectly complement the rich taste of duck in this stir-fry. Serve over noodles.

    Recipe by: Zoë Harpham

    No reviews

    The secret to a really juicy oven roasted duck is to put half an orange inside while roasted. The meat will never be dried out.

    Recipe by: narno

    No reviews

    In this attractive salad, full-flavoured shiitake and Swiss brown mushrooms are combined with slices of tender grilled duck, juicy orange segments, colourful pomegranate seeds, crunchy water chestnuts and rice, with a fresh ginger and honey dressing.

    Recipe by: Zoë Harpham

    No reviews

    A simple orange duck recipe which is hardly any work at all! Duck breasts are simmered in wine, orange juice and stock and finished with Cointreau and creme fraiche.

    Recipe by: mimichette

    3 reviews

    Duck breasts are seared and simmered in orange juice in this very simple version of the classic French duck a l'orange. Serve with white rice.

    Recipe by: Bibus

    No reviews

    Duck à l'Orange, is given a Chinese touch in these sophisticated kebabs, infused with the flavours of orange juice, honey and soy sauce and served with scented rice.

    Recipe by: Pat Alburey

    No reviews

    Orange duck is not at all hard to prepare. This recipe makes a very thick and rich sauce, fragrant with rosemary and orange zest.

    Recipe by: chatoune

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