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Duck à l’orange with Dom Pacello Royal Orange

Duck à l’orange with Dom Pacello Royal Orange

A classic french recipe duck à l’orange features roasted duck with a crispy, crackling skin glazed with an orange sauce. This sauce is made with Dom Pacello Royal orange concentrate, chicken stock and orange juice.  It is perfectly suited to cut through the richness of the duck.

Duck legs


4 braised duck thighs 

5cl Grand Distilleries Peurex Original Dom Pacello Royal Orange

1 large onion

a few sprigs of thyme

salt and pepper (to taste)


Put the duck legs in a casserole dish with the aromatics and Original Dom Pacello Royal Orange, season with salt and pepper.

Roast in the oven at 200°C for 45 minutes.



50g sugar

7cl wine vinegar

5cl Grandes Distilleries Peureux Original Dom Pacello Royal Orange

10cl orange juice

40cl demi-glace chicken stock

zest of one orange (cut into thin strips and blanched 3 times)

salt and pepper (to taste)


Make a dry caramel with the sugar. Cool with the vinegar then add the orange juice and the Original Dom Pacello Royal Orange.

Boil for 5 minutes then add the demi-glace chicken stock.

Season with salt and pepper.

Simmer for 15 minutes.

Take the casserole dish out of the oven and deglaze with Original Dom Pacello Royal Orange.

Pour the sauce over the top.

Simmer for another 40 minutes.

Remove the thighs from the sauce.

Pass the sauce through a fine sieve then reduce until it coats the back of a spoon.

Check the seasoning then add the thin strips of orange zest.



2 oranges cut into segments


Decorate the dish with the orange segments and carved orange slices.

Put the thighs in the centre of the dish, coat with sauce and put the remaining sauce in a sauce boat.

This dish is traditionally served with game chips.

Recipe courtesy of Grandes Distilleries Peureux

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