Duck à l’Orange
The Duck à l’Orange or canard à l’orange is dish belonging to the French classic. Duck is cooked with oranges and herbs and served with orange-based sauce. This food can be made also by duck breast but this time I did it using whole duck.
The preparation of this food is not as complicated as it seems, but not super-simple either. In any case, it is worth to try and the result is food with crispy skin and delicious soft meat.
Preparation time: 20 min preparation, 2-2.5 hours cooking
Level: medium
Quantity: four to six
Ingredients:
One duck, 2-3 kg
A small bunch or rosemary
Small bunch or thyme
4 oranges
1 medium onion
2-3 garlic cloves
1 tbs tomato paste
25 ml cognac
Salt and black pepper for seasoning
2-3 tbs olive oil
3 tbs sugar
1 tbs cider vinegar
Preparation:
Duck
1. Cut off the ends of the duck wing, remove excess of fat if necessary
2. Cut thyme and rosemary roughly, add the salt and pepper, rub the mixture inside of the duck.
3. Cut 2 oranges into four quarters and fill the duck with the oranges
4. Heat the oven to 250 degrees, place the large pan into the oven for the collection of the fat, add about 300 ml of water into the fat collecting pan, place the duck to the rack placed above of the fat collecting pan and cook for 30 minutes. During that time duck will be soft and skin very crispy.
5. Lower the heat to 200 degrees C, turn duck after each 20 min during the 2 hours. After 2 hours the duck will be soft and fragrant and skin will be very crispy.
6. Jolien stripes from the orange peel, boil 3 min and cool-down. Use for serving.
Sauce
Chop the onion, garlic finely, chop 1 teaspoon of rosemary and thyme and fry in a little olive oil for 10 minutes.
2. Add tomato paste and boil the sauce for 20 min at low temperature
3. Squeeze 2 juice of oranges and add to the sauce. Season with salt and pepper
4. Caramelize in a separate pan sugar with a cider vinegar at a low temperature of about 5 minutes and add to the sauce
5. When the duck is ready, pour from the fat collection pan a little fat and duck juice into the sauce. Pour the rest of the fat into a separate jar for later use. Add the cognac to the fat collection pan and ignite it. Burn until the alcohol is vaporized, pour the liquid that remains to the sauce and serves.
Serve with potato-root celery-parsnip puree and woked carrots.
Ready !!
