Canard a l’Orange, a French specialty, duck with orange sauce is a rich and indulgent treat that will leave you wanting more!
Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 1hr 25 mins Ready in : 1hr 55 mins Serves :2 Servings
INGREDIENTS:
- 2 Navel Oranges
- ½ Duck
- ½ tsp Salt
- A pinch of Pepper
- ¼ cup of Red Wine Vinegar
- 2 tbsp Granulated Sugar
- 1 cup Strong, brown duck/chicken stock
- 2 Oranges, skinned
- ¼ cup Red Wine
- 2 or 3 tbsp Orange Liquer – Optional
- A few drops of Orange Juice
- 2 tbsp Softened Butter
- ½ tsp Corn Starch – Optional
DIRECTIONS FOR BLANCHING THE ORANGE PEEL
- Remove the orange skin with the help of a vegetable peeler. Cut the skin into julienne – 1/16 inch wide and 1/2 inch long strips. Take a pot and pour a quart of water into it. Simmer the orange peel for about 15 minutes to remove the bitterness. Drain and pat dry.
DIRECTIONS FOR ROASTING THE DUCK
- Take your duck and season it with salt and pepper. Next, put 1/3 of the prepared orange peel underneath your half duck and put in in a roasting pan. Place the duck breast up in it. Strew all the vegetables around the duck and set the pan in the middle level of your oven. Let it cook for about 15 minutes 180C until the duck is slightly browned.
- Regulate the heat carefully. Remove the accumulated fat once in a while. Baste the duck every 15min. It should take about 35-45minutes
DIRECTIONS FOR SAUCE
- While your duck is roasting in the oven, you need to make a sweet and sour caramel coloring. Take a pan and pour 1/4 cup vinegar into it. Add 2 tbsp sugar and heat cook it over medium heat until the mixture turns into brown-colored syrup. Remove the mixture from heat immediately and pour in half-cup duck stock.
- Let the mixture simmer for a minute or two. Don’t forget to stir it continuously in order to dissolve the caramel. Add the rest of the duck stock into the mixture. Put the orange peel into the mixture and let everything simmer for another 3 to 4 minutes. When the sauce is limped, clear and lightly thickened, it is ready. Season it to taste and set aside.
FINAL TOUCHES
- Set the duck on the serving platter. Next, remove the fat from roasting pan, add wine and boil the mixture rapidly. Simmer it until it is reduced to just two to three tablespoons of liquid
- Pour the wine reduction into the sauce and simmer it for a minute or two. Pour orange liquor and taste. The sauce must have a delicious orange flavor. Make sure that it is not too sweet. Add a few drops of orange juice to the sauce at the end.
- Swirl the butter enrichment just before serving. Pour the delicious orange sauce into a sauceboat. Place the orange segment over the duck and sides of the platter. Spoon some sauce over the duck, and serve!