Orange duck: grandmother’s recipe

A timeless classic of traditional cuisine

Orange duck is one of the most iconic and refined dishes of culinary tradition, perfect for special occasions. In Sicily, as in other regions of Italy, every family guards its own variant: today we reveal theorange duck recipe from grandma, with all its secrets, and also how to cook orange duck breast,pan-fried duck pieces and bakedduck.

👉 Use only organic oranges for a citrusy, natural sauce.

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Ingredients (for 4 people)

• 1 whole duck (about 1.5 kg) or 800 g of duck breast or pieces of your choice
• Juice of 4 organic Tarocco oranges
• Grated zest of 1 orange
• 1 onion
• 2 tablespoons balsamic vinegar
• 1 tablespoon of honey
• 1 glass of dry white wine
• Salt, pepper, extra virgin olive oil
• Rosemary or bay leaves to taste.

💡 For a stronger taste, also try the bitter oranges.

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Orange duck original recipe: the baked version

1. Clean the duck or selected pieces and blot them with paper towels.
2. In a frying pan brown the chopped onion with a little oil.
3. Add the duck and brown it well on all sides.
4. Deglaze with white wine, add orange juice, vinegar, honey and herbs.
5. Transfer everything to a baking dish and bake at 180°C for about 1 hour (covered in the first half, uncovered in the second to brown).

👉 Result? A soft, fragrant and caramelizedbaked orange duck.

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Pan-fried orange duck pieces

Do you prefer faster cooking? Here’s how to do it:

1. Cut the duck into pieces or use upper legs and thighs.
2. Brown in a pan with oil, onion and orange zest.
3. Add orange juice, honey, and a drizzle of balsamic vinegar.
4. Cook with lid on for 35-40 minutes, until the meat is tender and the sauce has reduced.

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Duck breast with orange: elegant and flavorful

Orange duck breast is perfect for a fine second course:

1. Slit the skin of the duck breast into diamond shapes without cutting the meat.
2. Brown on the skin side in a pan without oil for 5-6 minutes, then turn and cook another 3 minutes.
3. Remove from pan and keep warm.
4. In the same pan pour the orange juice, a tablespoon of honey and a little white wine: reduce until you get a sauce.
5. Slice the breast and baste it with theorange sauce.

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Grandma’s tips for perfect success

• Use fresh, ripeoranges for a more natural taste
• Do not remove the peel: she is the one who gives fragrance
• For a more glossy sauce, you can add a knob of butter at the end of cooking

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Conclusion

Grandma’s orange duck recipe is a dish that combines elegance and tradition. Whether you choose the original baked version, pan-fried pieces or orange duck breast, this second course will win everyone over with its rich, enveloping flavor.

👉 Discover our Tarocco Organic oranges e Vanilla oranges to bring the scent of Sicily to your dishes.

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ALSO READ:

• Orange chicken: how to cook it in a tasty way
• Recipes with oranges: ideas for appetizers, first and main courses, desserts