Perfect Kosher Duck A L’Orange With Cherry Glaze

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I’ll never forget the first time I made duck a l’orange for Shabbos dinner. My mother-in-law raised an eyebrow when I mentioned it, probably wondering if I’d lost my mind attempting such a fancy dish. But there’s something about the way duck pairs with fruit that feels almost natural, like it was meant to be.

Duck a l’orange has French roots, but the combination of rich poultry with sweet, tangy fruit shows up in Jewish cooking too. Think about how we serve duck with cherry sauce or pair goose with apples during the holidays. This version takes that concept and runs with it, using fresh cherries alongside the traditional orange to create layers of flavor that work beautifully together.

Why Duck A L'Orange Works for Kosher Kitchens

The key to getting this right is managing the fat. Duck renders an incredible amount of fat as it cooks, which is actually a blessing. You’ll want to score the skin in a crosshatch pattern and start the bird breast-side down. This lets gravity help drain the fat while the skin gets gorgeously crispy. I save all that rendered fat for roasting potatoes later in the week.

The Secret to Crispy Duck Skin

This dish works wonderfully for special occasions or when you want to serve something that looks impressive but isn’t actually that complicated. I like to serve it with roasted root vegetables and a simple green salad. The sweet-tart glaze cuts through the richness of the duck perfectly, and the cherry addition gives it a color that’s just stunning on the plate.

Perfect Kosher Duck A L'Orange With Cherry Glaze - French recipe
I'll never forget the first time I made duck a l'orange for Shabbos dinner. My mother-in-law raised an eyebrow when I mentioned it, probably wondering if I'd lost my mind attempting such a fancy dish. But there's something about the way duck pairs with fruit that feels almost natural, like it was meant to be. Duck a l'orange has French roots, but the combination of rich poultry with sweet, tangy fruit shows up in Jewish cooking too. Think about how we serve duck with cherry sauce or pair goose with apples during the holidays. This version takes that concept and runs with it, using fresh cherries alongside the traditional orange to create layers of flavor that work beautifully together. The key to getting this right is managing the fat. Duck renders an incredible amount of fat as it cooks, which is actually a blessing. You'll want to score the skin in a crosshatch pattern and start the bird breast-side down. This lets gravity help drain the fat while the skin gets gorgeously crispy. I save all that rendered fat for roasting potatoes later in the week. This dish works wonderfully for special occasions or when you want to serve something that looks impressive but isn't actually that complicated. I like to serve it with roasted root vegetables and a simple green salad. The sweet-tart glaze cuts through the richness of the duck perfectly, and the cherry addition gives it a color that's just stunning on the plate.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Duck
  • 1 whole duck 4-5 lbs, kosher
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon dried thyme
  • 1 large orange quartered
  • 3 sprigs fresh thyme
For the Cherry Orange Glaze
  • 1 cup fresh orange juice about 3-4 oranges
  • 1/4 cup orange zest from 2 oranges
  • 1 cup fresh cherries pitted and halved
  • 1/3 cup honey
  • 2 tablespoons red wine vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons water cold
  • 1/4 teaspoon kosher salt

Method
 

Preparing the Duck
  1. Remove duck from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
  2. Preheat oven to 425°F. Score the duck skin in a crosshatch pattern, cutting through the skin and fat but not into the meat. Make cuts about 1/2 inch apart.
  3. Season inside and outside of duck generously with salt, pepper, and dried thyme. Stuff cavity with orange quarters and fresh thyme sprigs.
  4. Place duck breast-side down on a rack set in a large roasting pan. This allows fat to drain and skin to crisp.
Roasting the Duck
  1. Roast for 45 minutes breast-side down. Remove from oven and carefully flip duck breast-side up using tongs and a large spoon.
  2. Reduce oven temperature to 375°F. Continue roasting for 45-60 minutes until internal temperature reaches 165°F in the thickest part of the thigh.
  3. During cooking, remove rendered fat from pan every 20 minutes to prevent smoking. Save this fat for other cooking uses.
Making the Glaze
  1. While duck roasts, combine orange juice, orange zest, cherries, honey, vinegar, and salt in a medium saucepan.
  2. Bring to a boil, then reduce heat and simmer for 15 minutes until cherries start to break down and mixture reduces by half.
  3. Mix cornstarch with cold water to create a slurry. Stir into the cherry mixture and cook for 2-3 minutes until thickened. Keep warm.
Finishing and Serving
  1. When duck is done, brush generously with half the glaze and return to oven for 5 minutes to set the glaze.
  2. Remove from oven and let rest for 10 minutes before carving. This allows juices to redistribute.
  3. Carve duck and arrange on serving platter. Serve with remaining warm glaze on the side.

Notes

Duck can be prepared up to 1 day ahead through the seasoning step and refrigerated. The glaze can be made 2 days ahead and rewarmed gently. Save the rendered duck fat in the refrigerator for up to 1 week for roasting vegetables. If fresh cherries aren't available, substitute with 3/4 cup dried cherries rehydrated in warm water for 10 minutes, then drained.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 32g 41%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 118mg 39%
Sodium 580mg 25%
Dietary Fiber 2g 7%
Total Sugars 15g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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