The Perfect Duck l’Orange Recipe to Surprise Your Dinner Guests

If you’re Egyptian, or have lived in Egypt for an extended period of time, then you’re probably familiar with the importance of duck on the Egyptian sofra. One of the main attractions of the Delta’s Fayoum, duck hunting is considered a favorite sport for some Egyptians. And what’s the best way to celebrate a fruitful duck hunt than with, you know, eating the duck.

We’re not sure when the popular poultry became a staple in Egyptian households, but no one at Alf Hana is complaining. Duck has graced our 3ezoumas, especially in Ramadan, for as long as we can remember. Usually cooked alongside a pot of mahshi and some molokhiya, duck is definitely a pleasant childhood memory for many Egyptians.

Below, we’ve given you a simple recipe for the popular dish, with a zesty twist. So pay a visit to your favorite Fayoumi duck seller, grab your apron, and Alf Hana!


  • 1 duck (obvi)
  • 1 tbsp Salt
  • 1/2 tbsp ground Cumin
  • 1 tbsp Black Pepper
  • 1 Juice Orange, halved
  • 4 Fresh Thyme Sprigs
  • 2 Fresh Parsley Sprigs
  • 1 Small Onion
  • 1/2 Cup Duck or Chicken Stock
  • 1/2 Carrot
  • 1 Celery Rib
  • For the Sauce:
    • 1/3 Cup Sugar
    • 1/3 Cup fresh orange juice
    • 2 tbsps Vinegar (Apple Vinegar is a nice twist you can replace)
    • 1/4 tsp salt
    • 2-4 tbsp duck or chicken broth
    • 1 tbsp butter (preferably unsalted)
    • 1 tbsp flour
    • 1 tbsp fresh orange zest, removed with a peeler


Roasted Duck:

  • Preheat oven to 250°C
  • Salt, pepper, coriander, and cumin should all be combined. Dry the duck off before sprinkling the spice mixture both inside and out.
  • Quarter an orange and place it in the cavity of the duck along with four onion wedges, marjoram, thyme, and parsley.
  • Stir stock and the juice from the remaining orange half together. Place aside.
  • After placing the duck on top of the veggies in the roasting pan with the remaining 4 onion wedges, carrot, and celery, roast the duck for 30 minutes.
  • Oven temperature is decreased to 175°C after adding stock mixture to roasting pan. Roast the duck for a further 1 to 1/4 hours.
  • Duck should be broiled for about 3 minutes, 3 to 4 inches from the heat source, until the top is golden brown.
  • Duck should be moved to a chopping board while the liquids in the pan are saved. Tilt the duck to drain the cavity’s juices into the pan. Give the duck 15 minutes to stand.

Orange Sauce:

  • While the duck roasts, melt the sugar over moderate heat, stirring occasionally, in a dry 1-quart heavy saucepan. As you heat the sugar, stir it occasionally with a fork to prevent it from burning. Use caution as the mixture may boil and steam when added.
  • Add salt and simmer over low heat, stirring occasionally, until the caramel dissolves. Take the syrup off the heat.
  • Remove veggies from the roasting pan, strain pan juices into a 1-quart glass measuring cup or bowl using a fine-mesh sieve, and then skim off and discard fat. To the pan juices, add enough stock to make 1 cup of liquid.
  • Butter and flour are combined to create beurre manié. In a 1- to 2-quart heavy saucepan, bring pan juices to a simmer. Add beurre manié, stirring constantly to avoid lumps. Orange syrup and zest should be added. Continue simmering for about 5 minutes, whisking regularly, until the sauce has slightly thickened and the zest is soft. Serve alongside duck.