taste the rhythm of a less hurried life

Duck à l'orange, an extravagant cliché of the 1960s, is a beautiful old recipe that can still elevate any holiday dinner. We have used our pine tree honey instead of the original quantity of sugar and blended it with cognac for a rich sauce with depth of flavor.


1 fat duck

1 cup freshly squeezed orange juice

Zest of 1 orange 

1 cup cognac 

1 tbsp sea crystals - sun dried

1 tsp  dried sage

3 tbsp pine tree honey

black pepper

2-3 springs fresh thyme

1 orange cut in halves

2 clementines cut in halves

1 butternut squash cut in halves

500g brussel spouts 




  1. Preheat oven to 200 •C/400 •F.
  2. Stir together sea crystals, black pepper. In another container stir orange zest, honey, brandy & orange juice and set aside. 
  3. Pat duck dry and sprinkle inside and out with sea crystals & black pepper mixture. Use 1 half of the orange cut in quarters and put in duck cavity with thyme and dried sage.
  4. Place duck in a roasting pan then spread butternut squash halves, brussel sprouts, clementines and oranges around, sprinkle with some more sea crystals and black pepper and roast 30 minutes.
  5. Pour with orange juice & cognac mixture all over duck and vegetables and continue to roast for another 30 minutes.
  6. Reduce heat to 160•C/350•F and continue to roast 1 to 1 1/4 hours more. 
  7. Increase oven temperature to 245 •C/475•F or turn on broiler and broil duck 7-10 cm/ 3 to 4 inches from heat until top is golden brown about 3-5 minutes. 
  8. Transfer duck and vegetables and vegetables to a cutting board, reserving juices in pan. Let duck stand 15 minutes before serving. 

 * Broiling is cooking using direct, high heat from the oven's heat source, directly above the food. The oven's maximum temperature is used to cook as rapidly as possible.