Duck à l’orange
A whole braised duck with a lightly caramelised orange sauce and blanched zest.
Active time1 h
Cooking1 h 15 min
Total1 h 45 min
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Ingredients
- 2 unwaxed oranges
- 50 g unsalted butter
- 2000 g whole oven-ready duck
- 1 tbsp water
- 2 tsp cornflour
- 150 ml prepared poultry stock
- 1 pinch of ground black pepper
- 2 pinches of fine salt
- 1 tbsp white sugar
- 1 tbsp wine vinegar
- 2 tbsp curaçao liqueur
Preparation
Season the duck inside and out with salt and pepper. Heat the butter in a casserole and brown the duck on all sides over moderate heat. Cover and cook gently for at least 45 minutes, until the thickest part of the thigh reaches 82 °C without the probe touching bone. Continue cooking if needed.
50 g unsalted butter2000 g whole oven-ready duck1 pinch of ground black pepper2 pinches of fine salt- lidded casserole
- tongs
- food thermometer
While the duck braises, wash the oranges. Thinly peel the zest without white pith and cut into fine strips. Boil for 5 minutes in a small saucepan of water, then drain. Squeeze the oranges and reserve the juice.
2 unwaxed oranges- peeler
- knife
- chopping board
- saucepan
- strainer
- citrus juicer
Heat the oven to 90 °C. Remove and carve the duck, returning its juices to the casserole. Keep the pieces warm in the oven under foil. Add the curaçao and stock to the casserole, scrape up the browned juices and briefly bring to the boil. Strain.
150 ml prepared poultry stock2 tbsp curaçao liqueur- oven
- dish
- knife
- chopping board
- foil
- spatula
- strainer
Heat vinegar and sugar in a saucepan to a thick, lightly amber syrup. Carefully add orange juice and strained duck juices. Reduce over medium heat for 15 minutes. Mix the cornflour with the listed water, stir into the sauce and briefly boil, stirring, until it coats a spoon. Off the heat, add the zest. Serve with the duck.
1 tbsp water2 tsp cornflour1 tbsp white sugar1 tbsp wine vinegar- saucepan
- bowl
- whisk
- spoon
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration