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Duck a l'orange, Canard a l'orange
Canard á l'Orange (Duck with Orange Sauce) is a traditional French recipe for a classic dish of roasted and braised duck served with an orange sauce made with chicken stock and Grand Marnier.

1 duck, fresh or frozen
4 oranges, preferable organic
pinch or sprig of thyme
2 tsp salt
1/2 tsp. pepper
1 clove garlic, peeled and cut crosswise into halves
2 tbsp. slivered orange peel
orange segments with the pith removed

Orange Sauce
Chicken stock
orange juice
1/2 glass red wine
1 small glass of Grand Marnier
cornstarch or flour

  1. If frozen, let the duck thaw according to package directions.
  2. remove giblets, necks, and livers from duck.
  3. reserve livers for sauce, if desired, reserve giblets and necks for soup stock
  4. remove and discard excess fat
  5. wash, drain, and pat dry with paper towels, rub cavities with salt, pepper, and garlic
  6. place the slivered orange peel and thyme into the duck
  7. prick skin generously to release fat. place duck, breast side up, on a rack in a large shallow roasting pan.
  8. roast at 350 F. for 2 to 2 1/2 hours or until legs can be moved easily, basting several times during roasting and removing drippings about every 30 minutes or so
  9. drain of the fat and use the sediment for the sauce
     
  10. for sauce, melt butter in a skillet
  11. add the duck liver and sauté until lightly browned. Remove and chop liver
  12. add chicken stock, wine, orange juice and cornstarch
  13. Cook, stirring constantly over low heat for 10 minutes or until sauce bubbles and thickens
  14. stir in chopped livers and orange peel
  15. transfer ducklings to a heated platter and garnish, orange slices and sauce

Bon Appétit

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