Introduction
Duck à l'Orange is a classic French dish that features crispy duck with a sweet and tangy orange sauce. This version adds a modern twist by grilling the duck on the Arteflame, giving it a smoky flavor while maintaining the traditional rich and flavorful sauce. Perfect for a special dinner or holiday meal.
Ingredients
For the Duck:
- 1 whole duck (about 4-5 lbs)
- 2 tbsp olive oil
- Salt and freshly ground black pepper (to taste)
- 1 orange (quartered)
- Fresh thyme and rosemary (optional for stuffing)
For the Orange Sauce:
- 1/2 cup freshly squeezed orange juice (about 2 oranges)
- 1/4 cup sugar
- 1/4 cup white wine vinegar
- 1 cup chicken or duck stock
- 1 tbsp orange zest (optional for garnish)
- 2 tbsp butter
- Salt and pepper (to taste)
Instructions
Step 1: Prepare the Duck
Pat the duck dry with paper towels and trim any excess fat. Season the duck generously with salt and pepper inside and out. Stuff the cavity with quartered orange and fresh herbs like thyme and rosemary for added flavor.
Step 2: Fire Up the Arteflame Grill
Light the Arteflame grill with vegetable oil-soaked napkins and firewood. Let the grill heat up for about 20 minutes until the center grate reaches high heat and the surrounding flat cooktop is at medium heat.
Step 3: Grill the Duck
If you have the optional Arteflame rotisserie, use it. (It is much easier.) Drizzle olive oil over the duck. Place the duck on the flat cooktop, breast-side down, and sear for 8-10 minutes until the skin is golden and crispy. Rotate the duck every few minutes to ensure even cooking. After searing, move the duck to a cooler section of the grill to cook through, turning occasionally for about 60-70 minutes, or until the internal temperature reaches 165°F (75°C).
Hint: While you're grilling and have the oranges, why not make some Candied Oranges for after dinner?
Step 4: Make the Orange Sauce
In a grill-safe saucepan, combine sugar and white wine vinegar. Heat on the flat cooktop, stirring until the sugar dissolves and turns a light caramel color. Add the orange juice and chicken stock, stirring to combine. Let the sauce simmer and reduce for about 10-15 minutes until slightly thickened. Whisk in butter and season with salt and pepper to taste.
Step 5: Rest the Duck
Once the duck is cooked, remove it from the grill and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring tender and juicy meat.
Step 6: Serve
Carve the duck and serve with the orange sauce drizzled over the top. Garnish with fresh orange zest for a burst of citrus flavor. Pair with roasted vegetables, potatoes, or a simple green salad for a complete meal.
Tips
- Crispy Skin: For extra crispy skin, score the duck’s skin lightly with a knife before grilling, allowing the fat to render out.
- Control Heat: Use the cooler zones of the Arteflame grill to avoid overcooking the duck while achieving a crispy exterior.
- Make-Ahead Sauce: The orange sauce can be made ahead of time and reheated just before serving.
Variations
- Spicy Orange Duck: Add a pinch of chili flakes or cayenne pepper to the orange sauce for a spicy kick.
- Honey-Glazed Duck: Mix honey into the orange sauce for added sweetness and a glossy finish.
- Herb-Crusted Duck: Rub fresh rosemary, thyme, or sage on the duck before grilling for an herby flavor.
- Citrus Medley: Use a combination of orange, lemon, and lime juice in the sauce for a more complex citrus flavor.
- Ginger-Orange Duck: Add fresh grated ginger to the orange sauce for a zingy, aromatic variation.
Best Pairings
- Side Dishes: Serve with roasted potatoes, sautéed green beans, or wild rice to complement the rich flavors of the duck.
- Drinks: Pair with a fruity red wine like Pinot Noir or a citrusy white like Sauvignon Blanc to balance the sweetness of the orange sauce.
Conclusion
Grilled Duck à l'Orange on the Arteflame grill brings a smoky, flavorful twist to this classic French dish. The crispy duck paired with a rich, tangy orange sauce makes for an elegant and memorable meal, perfect for special occasions.
