Easy Duck à l’Orange Recipe– My Egyptian Twist
Learn how to make easy Duck à l’Orange with my Egyptian twist. Juicy, tender duck meets a bright orange glaze infused with warm Egyptian spices for a vibrant balance of sweet, tangy, and savory.
Do you like this recipe? Please click here to rate it 🙏
Ingredients
- 4.88 lb / 2.2 kg duck
- Dry Brine
- Zest of 1 lemon, unwaxed (unsprayed)
- Zest of 1 orange , unwaxed (unsprayed), optional
Dry Brine
- 1 tablespoon Himalayan salt or kosher salt
- 1 tablespoon coarsely crushed black pepper
For Boiling & Broth
- 2 tablespoons ghee, or 1 tablespoon ghee + 1 tablespoon canola oil
- 1 onion, quartered
- 5 garlic cloves, whole
- 1 piece (1- inch x 1- inch) ginger
- 1 cinnamon stick
- 1 star anise
- 5 bay leaves
- 5 cardamom pods
- 3 mastic resin pieces
- 5 allspice berries, whole
- 2 celery stalks with leaves
For the Glaze
- 1 cup orange juice
- 1 tablespoon orange zest
- 1 tablespoon olive oil
- 3 tablespoons honey
- 3 tablespoons pomegranate molasses
- 1 teaspoon ground garlic
- 1 teaspoon sumac
- ½ teaspoon sweet paprika
- ½ tablespoon turmeric
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- Salt and pepper, to taste
For Garnish
- Orange slices
- Pomegranate seeds
- Fresh aromatic herbs
Instructions
- Spatchcock the Duck: With a sharp knife, cut through the cartilage connecting the duck’s breasts, then press firmly on the backbone to flatten it. Watch this video to get a step-by step instructions.
- Dry brine the duck: Massage the duck all over with the dry brine rub. Cover with plastic wrap and refrigerate for 12–24 hours. Pat the duck dry with paper towels- don not rinse.
- Boil the duck: In a wide, heavy pan, heat 2 tablespoons of ghee (or 1 tablespoon ghee + 1 tablespoon canola oil) over medium heat. Once hot, add the whole spices and toast briefly until fragrant. Stir in the onion and garlic until lightly blistered. Lower the heat, add the butterflied duck, and brown on all sides. Be cautious, as the skin may splatter hot fat. Pour in enough hot water (from a kettle) to cover the duck halfway—do not submerge it completely (see notes). Bring to a vigorous boil for 5 minutes, then reduce the heat and let the duck simmer gently for 1–1 1/2 hours, or until the wings pull off easily. Turn off the heat, transfer the duck to a cutting board, and let it cool completely while you prepare the glaze.
- Make the glaze: In a medium saucepan, combine all the glaze ingredients. Cook over medium-low heat, stirring until the mixture thickens slightly. Taste and adjust the seasoning. Remove from the heat and let the glaze cool to room temperature.
- Roast the duck: Cut the duck into serving pieces and arrange in a single layer on a baking sheet. Brush generously with the glaze. Place under the broiler for 5–10 minutes, or until the skin is crisp and deep golden brown. Remove from the oven. (See notes.)
- Garnish & Serve: Arrange the duck pieces over a mound of ruz bel khalta (Egyptian festive rice) or a bed of fluffy freekeh. Garnish with orange slices, pomegranate seeds, and fresh herbs. Serve immediately.
Nermine's Notes
- Always use boiling water from a kettle for the broth—never cold.
- Do not fully cover the duck with water. The goal is a concentrated broth and perfectly cooked, tender meat. Fully immersing the duck may overcook the flesh and make it mushy.