Ingredients
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4 duck breasts
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For the Sauce
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500 ml chicken stock
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2 blood orangespressed
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25 grams sugar
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50 ml red wine vinegar
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1 small lemon lemonpressed
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For the Macerated orange peels
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1 quarter candied orange peelcut in thin strippes
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2 star anise
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25 grams sugar
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50 ml cointreau
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2 orangespressed
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For the glazed turnips
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4 turnipsdetail in small balls
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1 tablespoon butter
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1 tablespoon sugargranulated sugar
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200 ml watercover the turnips half way up
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Decoration
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1 orangesliced
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1 small bunch parsleyadd a few leaves on plate to decorate
Directions
Canard à l’Orange also called Duck l’Orange is a classic French dish in which a duck is roasted and served with a bigarade sauce. (The name bigarade derives from the type of oranges that are typically used to make that duck recipe). the canard a l’orange recipe is part French cuisine but various country such as italy and spain claim this duck recipe originated from their country. This canard a l’orange recipe is made using French cooking technique and consist of delicious duck breasts that are served with a perfectly balanced sweet and sour orange flavoured sauce.
Steps
1
Done
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Prepare a white chicken or duck stock.To make the stock use the recipe form this link: https://goo.gl/h69ifU |
2
Done
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prepare and measure your ingredientstrim of the excess of fat on the duck breast, gently slice the fatty side of the duck breast with a sharp knife (making cross shapes), season with salt and pepper and reserve on a tray or plate in the fridge. |
3
Done
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Begin by making the orange sauceFilter you stock and pour it in a sauce pan, bring it to the boil. when it boild reduce the heat to low and leave to reduce to a semi syrupy consistency. |
4
Done
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White glaze the TurnipsPut the turnips balls previously prepared in a large enough sauce pan, cover with enough water (water should reach half way up the turnips) add the butter and sugar, cover with a parchment paper lid and leave to simmer on a low to medium heat until all the water has evaporated |
5
Done
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Cook the candied orange marinadeTake the candied oranges stripes out of the fridge, pour the stripes and the juice into a pan on medium heat and Bring to the boil. once the mix boils reduce the heat and leave to simmer until the orange juice reduces to a syrupy consistency. When done pour back in the bowl and reserve on the side. |
6
Done
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Cook the duck breasts.Start to cook the duck breasts in a pan on low heat skin side first and gradually bring the heat up to medium. leave then to cook on one side for 6 minutes. |
7
Done
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Finish the sauce, and carve the duckFinish the orange sauce: warm up the orange sauce you previously made, add some of the reduced orange juice from the candied orange slices in the sauce (taste it to make sure you get the taste you want). Note that since the sauce will get a bit more liquid you may have to reduce it again until it gets back to that nice syrupy consistency. |
8
Done
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Plate the duck a l'orangeStart by adding slices of duck breast in the middle of the plate, add glazed turnips around, cover the duck with some orange sauce and finish of by adding a few candied orange peels on top. Decorate with fresh orange slices and eventually a bit of parsley. |