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The main dish, French classic

Duck à l’orange with pommes dauphines

Duck à l'orange with pommes dauphines is a classic French dish for 6 people, with 70 minutes of active work spread over the day. The dauphines are shaped in the morning and chilled, while the duck and sauce come together right before guests arrive. Medium difficulty, about €6.50 per person, its success depends on well pricked duck skin and a closely watched caramel.

Glazed duck in orange sauce with golden pommes dauphines, a classic centerpiece for a festive dinner.

Duck à l’orange with pommes dauphines
For
6 people
Work
1 h 10
Total time
2 h 50
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€6.50
Calories per person
780 kcalcalculated by Kiloach, your weight coach

Duck à l'orange is about skin that shatters when you bite into it and meat that stays moist, coated in a tangy sauce where caramelized sugar meets orange juice and a splash of liqueur. The pommes dauphines add contrast, crisp outside, puffed and tender inside, sitting next to the duck like little golden clouds.

This is a festive dinner dish, the one you bring out for a holiday meal, a milestone birthday, or a dinner where you want guests to remember the main course. It needs two separate cooking stages and a sauce that needs watching, so keep the rest of the menu simple, a cold starter made ahead and a light dessert to leave room for the duck.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 2 steps, 1 h 35
  4. When it's time to serve 2 steps, 10 min

In the morning, make the dauphine batter and shape the balls, keeping them in the fridge until evening. Just before guests arrive, roast the ducks and prepare the orange sauce. At serving time, fry the dauphines in small batches, carve the duck, and spoon the hot sauce over everything.

The ingredients

6 people

Butcher

  • Ducks 2

Fruits and vegetables

  • Oranges 6
  • Potatoes 800 g

Dairy

  • Eggs 3

Pantry

  • Chicken stock 30 cl
  • Wine vinegaroften in the pantry 5 tbsp
  • Orange liqueur 4 cl
  • Sugaroften in the pantry 80 g
  • Flouroften in the pantry 100 g
  • Butteroften in the pantry 90 g
  • Nutmegoften in the pantry 1 pinch
  • Frying oiloften in the pantry 1 L
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Boil the potatoes and mash them into a dry puree. Make a choux pastry with 25 cl of water, 60 g of butter, the flour and 2 eggs, then mix it with the potato puree, the nutmeg and one egg.

    Dry the puree over heat for a few minutes, a wet puree makes mushy dauphines.

  2. Shape small balls with a spoon onto parchment paper and keep them in the fridge.

    Use two tablespoons to get neat, even shaped dumplings.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Salt the ducks, prick the skin and roast them at 200°C, basting with their own fat. Skim off the fat regularly. 1 h 15

    Flip the ducks halfway through cooking, the skin browns on all sides.

  2. Make a caramel with the sugar and vinegar, add the orange juice, the chicken stock and the liqueur, reduce, then add the blanched zest. 20 min

    Watch the caramel closely, past golden it turns bitter.

When it's time to serveThe final touches, right in front of your guests.

  1. Fry the dauphines in small batches in oil at 170°C until puffed and golden, then drain them. 10 min

    Don't overcrowd the fryer, the temperature drops and the dauphines soak up oil.

  2. Carve the ducks, spoon over the orange sauce and serve with the dauphines while they're hot.

    The legs take a bit longer to cook, pop them back in the oven while you carve the breasts.

Our tips to get it right

  • Pick medium sized ducks rather than one large bird, the skin pricks and browns more evenly on two ducks around 1.8 to 2 kg than on a single big one.
  • Blanch the orange zest well before adding it to the sauce, otherwise it brings a bitterness that throws off the sweet and sour balance.
  • Save the duck fat rendered during cooking, it keeps for several weeks in the fridge and makes great pan fried potatoes another day.

The variations

  • Swap the orange liqueur for Grand Marnier or Cointreau, the result stays close with a slightly more floral note.
  • For a faster version, buy ready made pommes dauphines and spend all your time on the duck and sauce.
  • Replace the duck with free range chicken thighs if your guests prefer a milder flavor, adjusting the cooking time downward.

What to serve it with

  • A light cauliflower gratin starter
  • An endive salad with walnuts
  • A light red wine like pinot noir

Storage

The duck and sauce keep 2 to 3 days in the fridge in a sealed container, and reheat gently in the oven. Cooked dauphines don't freeze well, but the shaped raw batter freezes for a few weeks and can be fried straight from frozen.

Questions about this recipe

Can you make the orange sauce ahead of time?

Yes, you can make it the day before and reheat it gently before serving. It thickens slightly as it cools, so add a spoonful of hot water if needed.

How do you know when the dauphines are cooked enough?

They should be well puffed and evenly golden, which takes about 8 to 10 minutes depending on their size. Cut one open to check the inside isn't sticky.

Can you make this recipe with just one duck?

For 6 people, you need two ducks since each one yields little meat once boned. With just one duck, plan for 3 to 4 guests instead.

Why does the caramel in the sauce sometimes turn bitter?

Sugar caramelizes very quickly once it starts to color, so watch it closely without stepping away. As soon as it reaches an amber shade, take it off the heat and add the vinegar right away.

Can a duck à l'orange with pommes dauphines be made ahead?

Yes, during the day. The recipe needs 1 h 10 of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a duck à l'orange with pommes dauphines?

Allow 2 h 50 in total, including resting and cooking time, of which 1 h 10 is actual work. The recipe is rated "medium".

How many calories are in a duck à l'orange with pommes dauphines?

About 780 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a duck à l'orange with pommes dauphines cost?

About €6.50 per person, that's €39.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Gratinéed scallops The starter

French classic

Gratinéed scallops

  • 35 min of work
  • Prepared the same day
  • Medium, €5.20 per person

330 kcalcalculated by Kiloach

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