Duck à l’Orange

The story

Pairing roast duck with citrus has roots in European court cooking, and the French canard à l'orange became a celebrated restaurant dish in the nineteenth and twentieth centuries. The classic sauce balances orange juice and zest with stock, caramel and often a little vinegar or liqueur. It is famous for balancing the richness of duck with the freshness, bitterness and acidity of orange. Crisp skin and rosy meat contrast with a sauce that is sweet but should never taste like marmalade. The dish became emblematic of formal French dining and remains associated with celebration, careful sauce work and tableside presentation. Modern versions are usually lighter and sharper than the heavy sauces of earlier restaurant cooking.

Ingredients

• Main
• 0.5 piece duck1 duck
• 1 piece oranges2 oranges
• 0.5 tablespoon sugar1 tbsp sugar
• 0.5 tablespoon vinegar1 tbsp vinegar
• 1 portion Chicken stockChicken stock
• 1 portion CornstarchCornstarch
• to taste to taste Salt and pepperSalt and pepper [Phase 1 metric normalisation: salt/pepper seasoning remains to taste]

Method

1. Method

   Roast duck at 180°C until skin is crisp and meat is cooked. Make sauce with orange juice, zest, sugar, vinegar, and stock. Thicken and serve with sliced duck.

Nutrition

per serving

Estimated nutrition for Duck à l’Orange; use as editorial/testing data and refine from exact ingredient weights if needed.