Article featured image
An updated spin on sweet and savory duck à l'orange. Believe us, the duck would have wanted it this way.

There are thousands of Southern-food cookbooks, but only one Garden & Gun magazine bent on compiling the best of the best of old and new recipes for its dedicated readership. Whether it’s the classics or the updated hits that drive the modern Southern culinary movement, you’re in for some seriously delicious hospitality. Is it duck season already? 

Duck and orange make for a natural pairing. Across the South, duck season starts in late November, almost the exact same time as sweet satsumas are ripening from north Florida to east Texas. The two combine here in a centerpiece dish that can upstage any Thanksgiving turkey. If you’ve never tasted a satsuma, expect flavor that’s sweet like an orange but even more floral and fragrant, with a slight lime-y tang. If you can’t find satsumas, substitute clementines; they’re not as juicy, so plan to buy more if using them for this recipe. Since the meat is the main event, bigger birds like mallards work best for whole roasting, although there’s nothing wrong with a store-bought duck, either. Using the neck to make a rich stock enhances every bite of the dish.

This is a complicated recipe, but the results are worth the effort. You can make things easier by parboiling the duck and making the stock and sauce (minus the butter, which you’ll stir in at the end) the day before you plan to roast the bird.

Reprinted with permission from The Southerner’s Cookbook