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Duck A L'Orange
Duck A L'Orange

Before you jump to Duck A L'Orange recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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We hope you got benefit from reading it, now let’s go back to duck a l'orange recipe. To make duck a l'orange you only need 15 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to prepare Duck A L'Orange:
  1. Provide You will need a..
  2. Prepare Large saucepan with a lid
  3. Take Fine Grater
  4. You need Large Baking Tray
  5. Prepare Colander
  6. Provide Frying Pan and Measuring Jug
  7. Provide 3 carrots
  8. Get 2 large potatos
  9. Take 1 Orange
  10. Use 1 bunch Leafy Parsley
  11. Get 1 tsp Sugar for the carrots
  12. Take 30 g Unsalted Butter
  13. Get Duck Breast (or chicken breast)
  14. Provide 100 ml water for the sauce
  15. Get cube Chicken stock
Instructions to make Duck A L'Orange:
  1. Preheat the oven to 200°c or gas mark 6
  2. Bring a large saucepan of water to the boil with 1/4 tsp of salt
  3. Trim the carrots (no need to peel), quarter lengthways and chop into batons (long ways) or just chop round.
  4. Peel and chop the potatos into chunks and place into the now boiling water.
  5. Now zest and halve the orange, squeeze the juice into a small bowl and set aside. Also finally chop the parsley.
  6. Put the carrots into a bowl, add drizzle of oil and season with salt and peppers and the sugar, make sure they are covered then place onto a baking tray, keep the bowl for later, cook for about 20-25 minutes cook until golden, turn halfway through cooking. You can steam the carrots if wanted as I have :)
  7. Now onto the potatos, once they are soft drain I'm a colander and season with salt and pepper, a splash of milk then throw the parsley and half the butter, then mash all together.
  8. Put your orange zest in the bowl you used for the carrot prep, put salt and pepper in and place the duck (or chicken) into the bowl and coat in the zest, set aside.
  9. Place a frying pan on a medium-high heat no oil and once hot lay the duck in the pan skin-side down, fry until the skin is golden, 5 mins. Then turn and cook for 1 min on the other side. After cooked place into the carrot tray skin side up and roast on the top shelf of your oven until cooked fully, 10-12 mins.
  10. While Duck is in the oven discard all but 1/2 tbsp of duck fat from the pan and pop back on medium heat, add the water, chicken stock and 3/4 of the orange juice. Stir, bring to the boil and simmer, stirring occasionally until the liquid had reduced by half, 3-5 minutes.
  11. Once the duck is cooked remove from the oven to a broad, leave to rest for a few minutes, the duck is cook once it's not pink inside anymore.
  12. Now the sauce has reduced, remove from the heat and stir the remaining butter until melted. Taste and add more of the orange juice if you like it a little more orangey.
  13. Thinly slice the duck and serve on a plate with the mash and carrots and drizzle the side over the duck.
  14. Final step… enjoy! 🍽

In a small bowl combine the flaked salt, blood orange zest, rosemary and black pepper. Place the duck onto the roasting rack inside the roasting pan and liberally sprinkle the flavoured salt over the duck. Classic French duck a l'orange is a quasi-modern interpretation of a very old recipe that combines duck and orange, one called duck bigarade I've been making for more than a decade. Heat a large frying pan over medium-high heat. Use a vegetable peeler to peel the skin off the half orange in wide strips.

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