Chef John's Orange Duck

This classic orange duck, or 'duck a l'Orange', is simple to make and simply delicious.

Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side...


  • 2 duck breast halves
  • salt to taste
  • 1 cup chicken broth
  • 2 tablespoons orange liqueur (such as Grand MarnierĀ®)
  • 1 tablespoon sherry vinegar
  • 1 tablespoon Seville orange marmalade, or more to taste
  • 2 teaspoons grated orange zest
  • 1 pinch cayenne pepper
  • 1 tablespoon reserved duck fat
  • 1 teaspoon all-purpose flour
  • 1 tablespoon butter

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