A classic French dish in which the rich flavour of duck is combined with the fresh-sweet flavour of orange. Elegant and full of flavour, ideal for a festive meal.
Canard à l’orange
Canard à l’orange
Method
01
Prepare the orange
Cut one orange per person à vif: cut off the top and bottom straight, stand it upright and cut away the peel completely (including the pith). Cut the segments out from between the membranes; keep the remaining flesh for the sauce. Squeeze 1½–2 oranges per person. Set the segments and juice aside.
02
Mirepoix
Cut the carrot, celery and onion medium-fine and set aside.
03
Prepare the duck
Preheat the oven to 200 °C. Clean the duck breast (keep the trimmings for the sauce). Score the fat in a crisscross pattern to just above the meat, not into it. Season with pepper and salt.
04
Cook the duck
Heat a pan without any fat. Lay the duck fat side down. When the meat colours, add the trimmings. Fry for approx. 5 min on the fat side, turn over and fry with the lid on for another 5 min. Put in a baking tin and cook for 5–6 min in the oven.
05
Rest
Wrap the duck in foil and leave to rest for 5 minutes.
06
Prepare the sauce
Pour off the excess fat, leaving the trimmings. Add the orange flesh, a handful of mirepoix, a knob of butter, a crushed clove of garlic (with skin), thyme and bay leaves and fry over a high heat. Add sugar until caramel forms, deglaze with a tablespoon of vinegar and reduce. Add orange juice and veal stock and reduce to a nice sauce.
07
Finish the sauce
Strain the sauce, pressing well, put over a low heat and mount with a knob of cold butter.
08
Garnish
Lightly sprinkle the orange segments with sugar and put briefly in the oven. Cut the reserved duck fat into strips and fry crisp.
09
Serve
Cut the duck breast into slices against the grain and leave to drain briefly. Arrange on the plates, distribute the segments over the top and spoon the sauce over everything. Finish with the crisp pieces of duck fat.
Tips & notes
“À vif” means cutting the orange bare without membranes; that gives you pure, juicy segments. A core temperature of approx. 56 °C gives nicely pink duck. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Replace the orange with blood orange for a more intense colour and slightly more acidity.
- Flambé the sauce with a splash of Grand Marnier just before serving for a more luxurious version.
Contains:
Milk
Celery
Sulphites
| Calories | 519 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 101 g |
| Fat | 8 g |
| Fibre | 11 g |
Estimated values, calculated from standard nutritional values per ingredient.
