Canard à l'Orange

Canard à l’Orange is a revered French dish known for its delectable combination of succulent roasted duck and a sweet-tangy orange sauce. This recipe guides you through roasting a whole duck to perfection, resulting in a crispy exterior and tender interior. The orange sauce, made with fresh juice, zest, and a touch of honey, complements the savory richness of the duck, making this dish an excellent choice for sophisticated dinners or celebrations.

Ingredients

• 1 whole duck, freshly butchered
• 4 medium oranges, juiced and zested
• 1/2 cup orange marmalade
• 1/4 cup red wine vinegar
• 1/4 cup honey
• 2 tbsp butter
• 2 tsp cornstarch
• 1 tbsp water

Instructions

1. Preheat the oven to 350°F (175°C).
2. Score the duck skin in a crosshatch pattern and season generously with salt and pepper.
3. Roast the duck for 2 hours or until the skin is crispy and the internal temperature reaches 165°F (75°C).
4. In a saucepan, combine orange juice, zest, marmalade, vinegar, and honey. Simmer over medium heat until the mixture thickens, about 10 minutes.
5. In a small bowl, mix cornstarch and water to form a slurry, ensuring there are no lumps. Stir into the orange sauce to thicken, cooking for an additional 3-5 minutes.
6. Stir in butter until melted and fully incorporated. Season the sauce to taste with salt and pepper.
7. Let the duck rest for 10 minutes after roasting. Carve the duck into portions.
8. Serve the duck slices with the warm orange sauce drizzled over or on the side.

Keywords: Elegant, Citrus, Winter, French

Spice Rack: Salt, Pepper

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