This is a print preview of "Duck à L’orange" recipe.

Duck à L’orange Recipe
by CookEatShare Cookbook

Duck à L’orange
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 1 duck weighing 3½ lb (1.5 kg)
  • 3½ lb (1.5 kg) untreated oranges
  • 1 onion
  • 1 carrot
  • 2 tbsp cognac
  • 2 tbsp Grand Marnier
  • 1 tbsp balsamic vinegar
  • 1.5 tsp cornstarch
  • 3 ounce (80 g) butter
  • 1.5 tbsp oil
  • 1 bouquet garni
  • Salt
  • Pepper from a pepper mill

Directions

  1. Wash and remove the zest from 3 oranges
  2. Squeeze the oranges and set the juice aside.
  3. Blanch the zest in boiling water for 5 min, drain, and set aside
  4. Completely remove the rest of the peel from the remaining oranges, separate each slice without the membrane between them, and set aside
  5. Collect the juice left from the peeling process and add in it to the squeezed juice
  6. Peel both the carrot and the onion, and cut them into thin slices
  7. Heat 2 ounce (60 g) of butter and the Tbsp. of oil in a casserole, and brown the duck on all sides
  8. Next, add in the onion and carrot slices and sweat them
  9. Pour a little water in, add in the bouquet garni, salt and pepper; cover the casserole and simmer on low heat for 45 min
  10. Add in the cognac and Grand Marnier, and continue cooking for another 45 min
  11. After cooking, wrap the duck in aluminum foil and let sit 10 min in the oven at 175°F (75°C)
  12. Collect the juice from the casserole and, using a chinois, strain the juice back into the casserole; add in the orange juice and balsamic vinegar
  13. Cook on low heat for 10 min
  14. Filter, then add in the cornstarch, previously thinned with 2 Tbsp. of cool water
  15. Reheat in the casserole while stirring to thicken the mix; check the seasoning
  16. Keep the sauce hot
  17. Heat the rest of the butter in a frying pan and cook the orange slices for 1 to 2 min
  18. Remove the duck from its foil, carve it into portions and place the portions on a hot serving dish; pour some sauce over the duck, surround with the orange slices and finally, decorate the dish with the orange zest which you set aside
  19. Pour the rest of the sauce in a sauce boat, bring to the table with the duck and serve