Duck à l'orange
Duck à l'orange, from above
Non vegFrance

Duck à l'orange

Crisp skinned duck with a glossy bittersweet orange sauce. Retro, grand and back in style.

120 minTime
48 gProtein each
mildSpice
Bigarade2 chapters · 1 min read

Make it your way

Grandma's wayRoast duck legs with a bittersweet orange caramel sauce.
The original
669kcalsame
48 gproteinsame
2 gfibresame
120minutessame

Canard à l'orange.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Duck4 duck legs
Sugar¼ cup
Vinegar2 tbsp red wine vinegar
Orange juice1 cup
Orange2, zest in strips and segments
Chicken stock (chicken broth)1¼ cups
Cornflour (cornstarch)1 tbsp
Butter1½ tbsp
Saltto taste
Black peppera pinch
Dried thymea pinch

Method

5 steps
  1. 1Prick the duck skin, season with salt, pepper and thyme, and roast skin up at 180°C for 90 minutes.
  2. 2Blanch orange zest strips in boiling water 1 minute.
  3. 3Cook sugar to amber caramel, then add vinegar carefully.
  4. 4Add orange juice and stock, simmer 10 minutes, then thicken with cornflour slurry.
  5. 5Whisk in butter, add zest and segments.
Serve it like this

Place a duck leg on a warm plate, spoon sauce and orange segments around, with gratin or green beans.

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Make it a meal

What goes with Duck à l'orange: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Pain d'épices90 min
On the side Gratin dauphinois100 min
On the side Green bean casserole50 min
On the side Pommes duchesse60 min
To drink Chocolat chaud10 min
Something sweet Tarte au citron90 min
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