Canard à l'Orange

Name: Canard à l'Orange
Yield: 4 servings
Cuisine: French
Ingredients: 1 whole duck (about 2kg); 4 oranges, juice and zest; 3 tbsp sugar; 3 tbsp red wine vinegar; 300ml duck or chicken stock; 2 tbsp orange liqueur; 30g butter

Canard à l'orange/ka-NAR ah lo-RONZH/

Also known as: Duck a l'Orange, Duck with Orange Sauce, Canard a l'Orange

About this dish

Roast duck served with a glossy bittersweet orange sauce made with caramel, stock and orange juice.

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Ingredients

🦆1 whole duck (about 2kg)

🍊4 oranges, juice and zest

🍬3 tbsp sugar

🫙3 tbsp red wine vinegar

🍲300ml duck or chicken stock

🍷2 tbsp orange liqueur

🧈30g butter

Method

Serves 4

Prick the duck skin, season and roast at 200°C (400°F) for about 1.5 hours, pouring off the fat, until crisp.

Caramelise the sugar, then add the vinegar (gastrique) and stir.

Add the orange juice and stock and simmer until reduced and glossy.

Add the blanched orange zest and liqueur, then whisk in the butter.

Carve the duck and serve with the sauce and orange segments.

✓ What Makes it Authentic

Duck à l'orange is a grand classic of French haute cuisine, popular in Parisian restaurants for over a century.

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