Duck a L’orange

Name: Duck a L’orange (Canard à L’orange)
Yield: Serves 6 to 8
Cuisine: France
Ingredients: 2 tablespoons sugar; ⅛ teaspoon freshly ground pepper; ¼ teaspoon salt; 1 teaspoon Meat Glaze (optional); 2 teaspoons tomato paste; Bouquet Garni; Zest of 1 orange (see Note); 2 cloves garlic, sliced; 5 large oranges; 1 tablespoon plus a dash of Cognac; 2 tablespoons Madeira; ¼ cup white (distilled) vinegar; 1 tablespoon water; 2 shallots, sliced; 2 cups beef stock, homemade or canned (see chart); 2 cups beef stock, homemade or canned (see chart); 2 cups beef stock, homemade or canned (see chart); ¾ cup dry white wine; 3 tablespoons all-purpose flour; 1 small carrot, diced (optional); 1 onion, diced; 2 tablespoons rendered duck fat (see step 3) or vegetable oil; 2 tablespoons rendered duck fat (see step 3) or vegetable oil; 2 ducks (about 5 pounds each)

Canard à L’orange

Preparation info

Serves
6 to 8

Difficulty
Complex

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

A CLASSICALLY prepared canard à l’orange is one of the most satisfying and delicious dishes in the French culinary repertoire, yet no one—including most restaurants—seems to have the patience for it anymore.

Admittedly still a fairly time-consuming affair, my version does manage to make things easier. To begin with, I make the sauce a day or more in advance (which has the beneficial side effect of allowing the ducks to age and improve in flavor), and I prepare the sectioned o

Ingredients

Europe
France
Main course
Mediterranean

Ingredients

Method