---
title: Duck a l’Orange
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/duck-a-l-orange-61b0cfe9f30ef42bbb3d3475}
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Medium
allergens: [Tree Nuts, Milk]
tags: [Sodium Smart, Carb Smart, French, Dinner]
rating: 4.5
rating_count: 19100
source_chef: Michelle Doll Olson
review_highlights:
  - {theme: Flavor, text: Many found the duck and orange sauce delicious, with some calling it restaurant-quality}
  - {theme: Ease of prep, text: Several noted it was more complex than expected but felt it was worth the effort}
image: "https://images.recipes.furrysalamander.com/Duck%20Recipes/duck-a-l-orange.avif"
---
@potatoes{1.5%lb}
@arugula{4%oz}
@thyme{1%sprig}
@apricot jam{2%tbsp}
@sour cream{3%tbsp}
@chicken stock concentrate{1%unit}
@duck breasts{2%pieces}
@red wine vinegar{3%tbsp}
@orange{2%unit}
@dijon mustard{1%tbsp}
@shallot{1%unit}
@sliced almonds{2%tbsp}
@olive oil{2%tbsp}
@butter{2%tbsp}
@sugar{1%tsp}

Wash and dry all produce. Dice potatoes into ½-inch pieces and place in a #large pot{} with a few sprigs of thyme and enough salted water to cover by 2 inches. Bring to a boil and cook until tender ~{15%minutes}. Remove and discard thyme sprigs. Reserve ½%cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.

Meanwhile, pat duck dry with paper towels and season all over with salt and pepper. Place skin sides down in a #large pan{} and cook over medium heat, carefully reserving fat in a #small bowl{} as it renders, until skin is crisp ~{15%minutes}. While duck cooks, halve, peel, and thinly slice half the shallot. Toss sliced shallot in a separate #small bowl{} with half the vinegar, sugar, and a big pinch of salt and pepper.

Strip thyme leaves from remaining sprigs until you have 1%tsp and roughly chop leaves. Zest orange until you have 1%tsp. Halve orange and squeeze juice from one half into a third #small bowl{}. Peel remaining orange half and dice into ½-inch pieces. To bowl with orange juice, add jam, stock concentrate, half the orange zest, and remaining vinegar.

Once skin is crisp, flip duck and cook to desired doneness ~{3%minutes} more. Transfer to a cutting board to rest. Add chopped thyme to same pan over medium heat and cook until fragrant ~{30%seconds}. Stir in orange juice mixture and bring to a simmer. Cook until thickened ~{2%minutes}. Stir in 1%tbsp butter until melted and turn off heat.

Heat pot with drained potatoes over medium-low heat. Mash with sour cream and 1%tbsp butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in reserved duck fat to taste and season with salt and pepper. Keep covered off heat until ready to serve.

In a #large bowl{}, combine shallot pickling liquid, mustard, a large drizzle of olive oil, remaining orange zest, and a pinch of salt and pepper. Toss with arugula, pickled shallot, diced orange, and sliced almonds. Season with salt and pepper. Slice duck crosswise and divide between plates along with salad and mashed potatoes. Spoon sauce over duck and serve.