Introduction

Duck à l'orange, is a French dish consisting of a roast duck with a sauce. Another dish called canard à l'orange is braised rather than roasted. In that case, it is cooked until spoon-tender.

Duck a l'Orange

Duck roasted with orange zest accompanied by vegetables

Steps to make:

Duck a l'Orange

Ingredients

  • ½ large orange

  • 1.8kg/4lb whole ready-to-roast duck

  • 2 tsp flaked sea salt, plus extra to season

  • 2 bay leaves

  • ½ onion, cut into four wedges

  • freshly ground black pepper

Sauce

  • ½ onion, peeled and thinly sliced

  • 4 tbsp orange liquer, such as Cointreau

  • 75ml/2½fl oz red wine

  • 1½ large oranges, freshly squeezed juice only (around 150ml/5fl oz)

  • 3 tbsp orange marmalade

  • 2 tsp cornflour (if you want a thinner sauce only use 1 tsp)

2 hours

4

Origin:

France

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