French cuisine · Meat & Kebab

Canard à l'Orange

Duck in a glossy orange sauce – the festive classic.

Ingredients · for 4 servings

• 4 duck breasts or 1 duck
• 4 oranges
• Sugar, vinegar (gastrique)
• Broth
• Butter

Instructions

1. Score the duck skin in a crosshatch and fry until crispy.
2. Caramelize the sugar, deglaze with vinegar and orange juice.
3. Reduce with broth, swirl in the butter.
4. Serve the duck pink, with the sauce and slices on top.