Duck Tenderloins à l’Orange


Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With mates you want to amaze


  • 800 g (1 lb 12 oz) duck tenderloins or skinned duck breasts cut into strips


For the marinade, juice and zest the 2 oranges. Heat the vinegar with the sugar until it caramelises, add the orange juice and zests, then the Grand Marnier. Cool. Place the duck tenderloins in this mixture and chill for 3 hours.

For the salad, remove the skin and pith of the 2 oranges to obtain the segments. Peel and finely chop the red onions, slice the spring onions thinly. Combine a