| Prep: 20 mins | Cook: 2 hrs – 2 hrs 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 559 | 38g | 14g | 25g |
| sugars | fibre | protein | salt |
| 23g | 2g | 38g | 0.9g |
Why I Love Swiss Roasted Duck with Orange Sauce
I’ve always been drawn to hearty, soul-warming dishes; we all have those meals that just make us feel at home. For me, one such dish is the Swiss favorite- the Roasted Duck with Orange Sauce. This recipe holds a special place in my heart, quite possibly because it is reminiscent of the lovingly prepared meals from my Italian grandparents, albeit being culturally diverse. In much the same way as my favorite childhood Spaghetti and Meatballs, this Roasted Duck dish offers a comforting blend of flavors, beautifully married together to create a meal that is nothing short of spectacular.
A Trip Down Memory Lane
Whenever I cook this recipe, my kitchen fills up with the tantalizing aroma of roasting duck and simmering orange sauce, bringing fond memories flooding back. Perhaps it’s the process of cooking, lovingly basting and tending to the duck, that echoes the dedicated efforts of my grandparents, or simply the savory-sticky combination of the duck with the sweet-tart sauce, reminiscent of Sunday family meals. As a grandfather myself now, I take pleasure in recreating those happy memories for my grandchildren, translating love and tradition into heartily satisfying dishes.
American and European Melting Pot of Flavors
The richness of the Roasted Duck with Orange Sauce mirrors the type of culinary journey that I so passionately embrace– a harmonious blend of traditional European flavors and elements of my Italian-American heritage. This recipe isn’t too far away from the popular french dish Canard à l’Orange or the British classic Duck a l’Orange. A key characteristic that connects all these dishes is the way the citrus cuts through the rich fat of the duck, creating a balanced, complex flavor profile.
The dish might not be the usual Italian fare that I often indulge in, but the concoction was definitely inspired by my culinary hero, Chef Gordon Ramsay. His approach to food, his emphasis on using fresh ingredients, and his ability to transform humble dishes into gourmet meals has always impressed me. Much like him, this dish may initially seem complex, but with a little patience and a lot of love, it yields astonishingly delicious results.
And if you’re planning a dinner around this dish, nothing pairs better with the Roasted Duck with Orange Sauce than a side of herb-roasted potatoes or a crisp green salad. The indelibly soft, savory duck served alongside the refreshing lightness of the salad or the earthy potatoes makes for a perfect harmony.
So, fellow food lovers, if you have never embarked on this culinary journey before, I implore you to give it a try. Let the Roasted Duck with Orange Sauce create a symphony of flavors in your mouth and transport you to your ‘happy place’, just as it does for me.
What You’ll Need
- 1 whole duck (around 5 lbs)
- Salt and ground black pepper to taste
- 1 orange, quartered
- 1 onion, quartered
- 2 cloves of garlic
- 2 bay leaves
- 1 sprig of fresh thyme
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 2 cups of orange juice
- 1/2 cup of sugar
- 1/2 cup of white vinegar
- 1/2 cup of dry white wine
- 1 cup of chicken broth
- 2 tablespoons of cornstarch, dissolved in 2 tablespoons of cold water
- Zest of 1 orange
Method
Step One
Preheat your oven to 375 degrees Fahrenheit. Then, season the duck liberally inside and out with salt and pepper. Insert the quartered orange, quartered onion, garlic cloves, bay leaves, and sprig of thyme into the cavity of the duck.
Step Two
Heat olive oil and butter in a large oven-proof pan. Place the duck in the pan and sear on all sides until golden brown. This should take about 10 minutes. Once it is nicely browned, transfer the pan to the preheated oven.
Step Three
Roast the duck in the oven for about 2 hours, or until the juices run clear when you pierce the leg with a knife.
Step Four
While the duck is roasting, prepare the orange sauce. In a saucepan, combine the orange juice, sugar, white vinegar, white wine, and chicken broth. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes.
Step Five
Stir in the dissolved cornstarch and continue to simmer the sauce until it thickens. Once it has reached your desired consistency, stir in the orange zest.
Step Six
When the duck is fully cooked, remove it from the oven and let it rest for about 10 minutes before carving. Serve the roasted duck with the orange sauce on the side.
