Duck with orange
A great classic of French bourgeois cuisine! Serve with boiled potatoes or plain rice. In the glasses, a Côte de Beaune.
A great classic of French bourgeois cuisine! Serve with boiled potatoes or plain rice. In the glasses, a Côte de Beaune.
Time
1 h. =
10 min. +
50 min.
Utensils
1 sauce pan1 frying pan1 cooking pot
Ingredients for 4 parts
- 55 g. butter
- 1 g. sea salt
- 200 ml. water
- 1 onion
- 1 g. black pepper
- 0.5 lemon
- 3 c. à s. alcool à 40°
- 200 ml. vin blanc
- 1 carrot
- 1 duck
- 3 oranges
- 1 bouquet garni
Steps
- Brown the duck giblets - neck, wings, gizzard - and the chopped onion with 25 g of butter.
- Add the sliced carrot, 2 glasses of dry white wine and 2 glasses of water, 1 bouquet garni. Salt and pepper.
- Let simmer gently uncovered for 1 hour. Strain or pass the sauce base.
- In a Dutch oven, brown the whole duck with 30 g of butter over high heat. Discard the cooking fat.
- Season the duck with salt and pepper. Pour the prepared sauce base over it. Let simmer gently over low heat for about 50 minutes.
- Peel 1 orange, removing only the thin yellow skin - zest. Cut this zest into very thin sticks. Put them in a saucepan of cold water. Bring to a boil. Drain. Let the zest macerate in a glass of Cointreau.
- Peel 2 other oranges. Cut them into slices. 5 minutes before the end of cooking the duck, add the orange slices, lemon juice, zest and the Cointreau maceration to the Dutch oven.
- Quickly pan-fry the orange slices with a little cooking juice.
- Place the duck on a large, hot serving platter. Boil the sauce remaining in the Dutch oven for a few moments over high heat to reduce it a little. Pour it over the duck. Serve with the orange slices arranged around the dish or on the duck.