Roast duck with orange sauce
Cookware & equipmentInstructions describe the base batch. Ingredient quantities adjust to your selected servings; cooking times and pan sizes may need adjustment.
- Step 1
Follow the recipe
Heat oven to 350°F. Pat duck dry without washing; prick skin shallowly without piercing meat and season.
- Step 2
Follow the recipe
Roast on a rack over a deep tray roughly 2–2.5 hours, draining fat carefully as needed, until thick parts reach 165°F.
- Step 3
Follow the recipe
Simmer sugar and vinegar briefly, add juice and broth and reduce; finish with orange segments.
- Step 4
Follow the recipe
Rest duck 15 minutes and serve with sauce. This simplified sauce does not claim a full classical à l'orange method.
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Cookware for this recipe
Start with what you already own. These are suggested tools, not personally tested recommendations.
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Rimmed sheet pans
Use an existing rimmed oven-safe tray; original chicken dinner requires two separate pans.
Amazon option: Nordic Ware Naturals Half Sheet Pans, 2-Pack
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Oven mitts
Use intact heat-protective mitts you already own.
Amazon option: KitchenAid Ribbed Soft Silicone Oven Mitts, 2-Pack
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Roasting pan with rack
Use an oven-safe roasting pan you already own.
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Instant-read food thermometer
Use a working food thermometer already owned; visual color is not an equivalent check.
Amazon option: TempPro TempSwift TP19H Instant-Read Meat Thermometer
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Measuring cups and spoons
Use your existing kitchen measures; do not swap weight and volume.
Amazon option: TILUCK Stainless Steel Measuring Cups and Spoons, 10-Piece Set
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Recipe notes & food safety
Editorial draft — cooking, timing and origin review pending. Kitchen testing: not tested. Origin review is pending; no historical attribution is claimed.
Cooking times are estimates; kitchen testing is pending. Review labels, allergies and household needs. Keep raw ingredients separate and follow the recipe's temperature guidance. Serving illustrations are AI-generated.