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FREE OTTAWA / GATINEAU ASSEMBLY & DELIVERY ON ORDERS OVER $199. FREE SHIPPING OVER $999*
FREE OTTAWA / GATINEAU ASSEMBLY & DELIVERY ON ORDERS OVER $199. FREE SHIPPING OVER $999*

DUCK A L’ORANGE

ORIGINALLY POSTED ON BROIL KING

This tangy, savory, tender poultry dish is easy to pull off on a Broil King pellet grill. Impress your guests without the stress. Orange you glad you ended up on this recipe? It's so ducking good.

PREP TIME

20 Mins

COOK TIME

5-10 Mins

FEEDS

2

DIFFICULTY

Medium

INGREDIENTS

For The Recipe:
1Duck

Salt
For the Spanish Sauce
2 cups (500 g)Diced onions, celery, carrots
Vegetable oil
2 Tbsp.
Flour
1 Litre
Chicken stock or Duck stock
FOR THE ORANGE SAUCE
Spanish sauce base
Duck stock or chicken stock

The juice of 3 oranges
Orange zest of 1 orange
1/2 Lemon
Thyme
Butter

DIRECTIONS

  • Preheat the pellet grill to 300°F (149°C).
  • Break down the duck, then salt the legs with thighs attached. Set aside to cure for 30 minutes.
  • Make the Spanish sauce by cooking down the onions, carrots, and celery, then add the flour once the vegetables have browned.
  • Add the chicken stock and reduce to 1/3 volume, then strain out the vegetables from the sauce.
  • Place the duck on the grill and smoke for up to 2 hours, or until it reaches an internal temperature of 165°F (75°C).
  • While the duck is cooking, use the Spanish sauce base to make the orange sauce.
  • Add the Spanish sauce base and orange juice to a skillet. Bring to a simmer and reduce the volume by 1/2.
  • Reduce the temperature once the sauce has reduced in volume then mount the butter: 1/2 cup (100 g) should be perfect.
  • Add thyme, lemon juice, and salt to taste.
  • Remove the duck and sauce then serve!

MAKE THIS RECIPE EASILY WITH