Photo of Duck a l’orange by WW

Duck a l’orange

7 - 8
PersonalPoints™ per serving
Total Time
40 min
12 min
28 min
The secret to reducing the points in this dish is to remove all the fat before cooking the duck. Change the flavor of the sauce by add a little fresh ginger or cumin


Uncooked duck without skin

1 pound(s)

Olive oil

1 tsp(s)

Kosher salt

½ tsp(s)

Black pepper

¼ pinch, freshly ground, more to taste

Olive oil cooking spray

1 spray(s)

Unpacked brown sugar



2 tbsp(s)

Fresh orange juice


Canned chicken broth

1½ cup(s)

Sherry vinegar

2 tbsp(s)

Orange-flavoured liqueur

1 fl oz

Uncooked shallot(s)

2 tbsp(s), minced

Unsalted butter

1 tbsp(s)

All-purpose flour

1 tbsp(s)

Orange zest

1 tbsp(s), julienne


2 medium, sectioned


  1. Rub duck with olive oil, salt and pepper. Spray skillet with cooking spray and heat over a medium to medium-high heat. Pan-sear the breasts for about 10 minutes per side. Set aside.
  2. Place brown sugar and water in a sauce-pan over a medium-high heat, stir until sugar dissolves and mixture starts to become syrup. Turn down the heat and add orange juice, sherry vinegar and orange liqueur and cook until syrup is dissolved. Add shallots.
  3. In another small sauce-pan, melt butter and add flour, stirring constantly, for about 3 minutes. Add chicken broth and whisk so no lumps form. Add the orange syrup and orange zest, simmer until the zest is tender, about 4 or 5 minutes.
  4. Arrange the duck breasts on a platter and cover with fresh orange sections and orange sauce.