Duck Roast à l’Orange

Duck Roast à l’Orange
  • 4 servings
  • 0:20 Preparation
  • 1:10 Cooking
  • 1:30 Total Time


Add all
  • 1

    duck roast

  • Salt and pepper to taste

  • 1 tsp.
    (5 mL)

    extra virgin olive oil or duck fat

  • 3

    shallots, finely chopped

  • 1/2 cup
    (125 mL)

    fresh orange juice

  • 1/4 cup
    (60 mL)

    white wine or port (optional)

  • 1 Tbsp.
    (15 mL)

    balsamic vinegar

  • 2 Tbsp.
    (30 mL)

    orange marmalade


Preheat oven to 350°F (180°C).

Season roast with salt and pepper.

In a skillet, brown roast on all sides over medium-high heat.

Place roast in a 6 in. x 10 in. (15 cm x 25 cm) roasting pan greased with duck fat or oil.

Add shallots and roast uncovered for 15 minutes.

In a bowl, combine orange juice, wine or port and balsamic vinegar. Pour over duck and continue roasting uncovered for 45 minutes.

Remove roast from oven, tent loosely with foil, and let stand 5 - 10 minutes.

Stir marmalade into pan juices and reduce to a smooth sauce.

Slice duck roast, spoon sauce over slices and serve.

Source: Canards du Lac Brome

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007