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Duck a l'orange

Ingredients

Serves 4

    * 1 duck
    * 3½ lb (1.5 kg) untreated oranges
    * 1 onion
    * 1 carrot
    * 2 tbsp cognac
    * 2 tbsp Grand Marnier (optional)
    * 1 tbsp balsamic vinegar
    * 1.5 tsp cornstarch
    * 3 oz (80 g) butter
    * 1.5 tbsp oil
    * 1 bouquet garni
    * Salt
    * Pepper from a pepper mill

Preparation

Wash and remove the zest from 3 oranges
Squeeze the oranges and set the juice aside.
Blanch the zest in boiling water for 5 minutes, drain, and set aside
Completely remove the rest of the peel from the remaining oranges, separate each slice without the membrane between them, and set aside
Collect the juice left from the peeling process and add it to the squeezed juice
Peel both the carrot and the onion, and cut them into thin slices

Heat 2 oz (60 g) of butter and the tablespoon of oil in a casserole, and brown the duck on all sides
Next, add the onion and carrot slices and sweat them
Pour a little water in, add the bouquet garni, salt and pepper; cover the casserole and simmer on low heat for 45 minutes
Add the cognac and Grand Marnier, and continue cooking for another 45 minutes
After cooking, wrap the duck in aluminum foil and let sit 10 minutes in the oven at 175°F (75°C)
Collect the juice from the casserole and, using a chinois, strain the juice back into the casserole; add the orange juice and balsamic vinegar
Cook on low heat for 10 minutes
Filter, then add the cornstarch, previously thinned with 2 tablespoons of cold water
Reheat in the casserole while stirring to thicken the mixture; check the seasoning
Keep the sauce warm
Melt the rest of the butter in a frying pan and cook the orange slices for 1 to 2 minutes
Remove the duck from its foil, carve it into portions and place the portions on a warm serving dish; pour some sauce over the duck, surround with the orange slices and finally, decorate the dish with the orange zest that you set aside.
Pour the rest of the sauce in a sauce boat, bring to the table with the duck and serve. We usually serve this dish with pommes dauphine or with firm potatoes.

Look for the recipe beginning at the bottom of the page.

http://articles.latimes.com/1992-11-27/ … wells?pg=3

Hum.... duck a l'orange.... 

I dont eat as much duck over here, but I like the odd duck breast once in a while... Or sometimes, I get duck paves (which is more or less duck magrets cut in half) - I do a nice marinade with honey, bay leaves, peppercorns etc. and cook in the oven... dont like me duck pink mind you... has to be well cooked...

Kye - that duck in red wine sounds delish...

Frenchie