Easy Duck à l’Orange Recipe– My Egyptian Twist
Egyptian spices, a glossy pomegranate-orange glaze, and crackling skin — this duck à l'orange takes a French classic somewhere entirely its own. It's easier than it looks, and it's the centerpiece your table has been waiting for.
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Ingredients
- 4.88 lb / 2.21 kg duck
Dry Brine
- 1 tablespoon Himalayan salt or kosher salt
- 1 tablespoon coarsely crushed black pepper
- Zest of 1 lemon
- Zest of 1 orange
For Poaching & Broth
- 2 tablespoons ghee, or 1 tablespoon butter + 1 tablespoon olive oil
- 1 onion, quartered
- 5 garlic cloves, whole
- 1 piece (1- inch x 1- inch) ginger
- 1 cinnamon stick
- 1 whole star anise
- 3 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 garlic powder
- 1 teaspoon sumac
- ½ teaspoon sweet paprika
- ½ teaspoon 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
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 the recipe's video to get a step-by step instructions.
- Dry brine the duck. Massage the duck all over with the salt, pepper, and lemon and orange zest. Cover with plastic wrap and refrigerate for 12–24 hours. Pat the duck dry with paper towels — do not rinse.
- Poach the duck. In a wide, heavy pan, heat 2 tablespoons of ghee (or 1 tablespoon butter + 1 tablespoon olive 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 spatchcocked 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 1–1½ 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. Reserve the poaching broth — strain and use it to cook the ruz bel khalta or freekeh for serving.
- 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.
- Broil 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.
- Don't discard the poaching broth. Once the duck is done simmering, strain the broth through a fine-mesh sieve, discarding the solids. This liquid is deeply flavored from the whole spices, aromatics, and duck fat, so it makes an excellent cooking liquid for freekeh, rice, or keshk in place of water or stock — just use it 1:1 wherever your recipe calls for liquid. If you're not using it right away, let it cool completely and refrigerate for up to 3 days, or freeze for longer storage; skim off the solidified fat from the surface before reheating.