Fast & Fabulous Duck à l’Orange
Over Braised Carrots and Leeks
White Pekin duck has a delicate flavor that is not at all gamey. Maple Leaf Farms White Pekin ducks hail from the original Long Island Pekin ducks brought over to the US from China in the 1800s.
They are now raised humanely and sustainably in Northern Indiana on family farms by mostly Amish farmers. The ducks eat a healthy balance of grains and veggies and are free to roam in cage-free barns.
I was thrilled to discover Maple Leaf Farms fully cooked Roast Half Duck at Costco. The delicious half ducks can be prepared in less than 20 minutes and paired with a myriad of sauces and sides. Here, the lean, succulent roast duck is served over savory carrots and leeks where the colors and flavors harmonize perfectly with the French inspired Duck à l’Orange recipe.
My orange sauce is citrusy, sweet, and tangy where soy sauce adds depth and umami notes while cider vinegar adds a brightness. Fast & fabulous, the sauce takes about 5 minutes to prepare.
Fast & Fabulous Duck à l’Orange Recipe
Fast & Fabulous Roast Half Duck
- two 10 oz. roast half ducks from Maple Leaf Farms (precooked and partially de-boned)
Preheat oven to 400°F. Place ducks in shallow roasting pan. Let ducks sit at room temperature for 30 minutes.
Roast for 15 -20 minutes until the duck meat is hot and the skin is crisping.
Fast & Fabulous Orange Sauce
- 1/2 c. orange juice (fresh squeezed or cold pressed)
- 3 T. dark brown sugar
- 2 T. granulated sugar
- 1 T. low-sodium tamari or soy sauce
- 1 T. cider vinegar
- 2 t. cornstarch in slurry
- salt and pepper to taste
Heat orange juice and sugars over medium-low heat in a small sauté pan until the sugar melts, stirring often. Add soy sauce, vinegar, and cornstarch slurry and simmer, constantly stirring, until sauce has thickened to a syrupy consistency. Season to taste with salt and pepper.
Braised Carrots and Leeks
- 3 large carrots, peeled
- 2 large leeks, trimmed and cleaned
- 2 T. olive oil
- 3 T. vegetable broth
- salt and pepper
- thyme sprigs
Preheat oven to 400°F. Slice carrots and leeks into approximately 3″ and 4″ pieces then slice lengthwise. Place vegetables in a casserole dish and toss with olive oil. Season with salt and pepper, sprinkle broth over the vegetables. Place several thyme sprigs on top. Cover and roast for about 45 to 50 minutes until the vegetables are tender. Remove thyme sticks to serve.
- candied orange slices
- cilantro or parsley sprigs
Arrange braised carrots and leeks on 2 platters. Top with sizzling hot half duck. Pour some of the orange sauce over ducks and serve the remainder of the sauce on the side. Arrange candied orange slices around the ducks. Garnish with cilantro or parsley sprigs.