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 finely crosswise (not into the meat), salt and place skin-side down into a cold pan; crisp over medium heat for 8–10 min and turn.
2. Squeeze the oranges and fillet two of them.
3. Caramelize the sugar in a pot until golden brown and deglaze with vinegar and orange juice (gastrique).
4. Reduce with broth until the sauce binds glossy; swirl in cold butter.
5. Slice the duck breast pink and arrange with the sauce and orange fillets.