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Canard à l'Orange

Serves 4 to 6 Entree meat

Canard à l'Orange

Canard à l'Orange is a beloved staple of classic French fine dining, yet it finds its way into the warmth of home kitchens with ease. Its origins, steeped in tradition, echo the elegance of French culinary artistry, inviting diners to savor its rich, inviting flavors. Often enjoyed during leisurely dinners, this dish calls for a moment of indulgence and appreciation for the craft of everyday cooking.

Canard à l'Orange combines succulent duck with a vibrant orange glaze, where citrus notes from Grand Marnier or Cointreau enhance the dish's richness, while sugar and vinegar caramelization adds depth, and stock and butter provide a velvety finish.

Ingredients

  • 1whole duck — about 2 kg
  • 3oranges
  • 100 mlGrand Marnier or Cointreau
  • 2 tbspsugar
  • 2 tbspred wine vinegar
  • 250 mlduck or chicken stock
  • 2 tbspbutter
  • to tastefine salt and black pepper

Method

  1. Preheat your oven to 180°C (350°F). Begin by patting the duck dry with paper towels and season it generously with fine salt and black pepper, both inside and out. In a large, heavy-bottomed skillet or Dutch oven, place the duck breast-side down over medium-high heat. Brown the duck in batches if necessary, ensuring each side develops a deep golden color. This step is crucial for flavor development, as the rendered fat will be used to enrich the sauce.
  2. Once the duck is browned, carefully remove it from the pan and set it aside. Pour off excess fat, leaving about 2 tablespoons in the pan. Lower the heat to medium and add 2 tablespoons of sugar, stirring until it melts and caramelizes to a light amber color. Immediately add 2 tablespoons of red wine vinegar to deglaze the pan, scraping up any browned bits from the bottom.
  3. Juice two of the oranges and add the juice to the pan along with 100 ml of Grand Marnier or Cointreau. Stir in 250 ml of duck or chicken stock, ensuring everything is well combined. Return the duck to the pan, breast-side up, and bring the liquid to a gentle simmer. Cover the pan and transfer it to the preheated oven.
  4. Roast the duck for about 1.5 to 2 hours, basting occasionally with the pan juices. The duck is done when the skin is crisp and the meat is tender, easily pulling away from the bone. While the duck roasts, peel the remaining orange and cut it into thin slices for garnish.
  5. Once cooked, remove the duck from the oven and let it rest on a carving board for about 10 minutes. Meanwhile, place the pan with the sauce over medium heat and whisk in 2 tablespoons of butter to create a glossy finish. Taste and adjust the seasoning with salt and pepper as needed.
  6. Carve the duck into serving pieces and arrange them on a platter. Pour the orange sauce over the duck, ensuring each piece is well-coated. Garnish with the fresh orange slices, and serve immediately, allowing the vibrant aroma to invite everyone to the table.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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