3460 Caneton braisà à l’Orange

Braised Duckling with Orange

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This recipe should not be mistaken for the one for roast duckling served with orange, as the two are totally different. Instead of ordinary oranges, Bigarade or bitter oranges may be used but in this case the segments should not be used as a garnish because of their bitterness; only their juice should be used for the sauce.

Brown the duckling in butter and braise it slowly in 4 dl (14 fl oz or U.S. cups) Sauce Espagnole and 2 dl (7 fl oz or U.S. cup) Brown Stock until it is tender enough to cut with a spoon.

Remove the duckling from the cooking liquid when ready; remove all fat and reduce until very thick. Pass through a fine strainer and add the juice of 2 oranges and half a lemon to bring the sauce back to its original consistency.

Complete this sauce with the zest of half an orange and half a lemon, both cut in fine Julienne and well blanched and drained. Take care not to boil the sauce after adding the juice and the Julienne of zest.

Glaze the duckling at the last moment, place it on a dish, surround with a little of the sauce and border with segments of orange completely free of skin and pith. Serve the rest of the sauce separately.