Suprêmes de Caneton Sautée et Cuisse Braisée à l’Orange

Breast of Duckling with Braised Leg, Orange Sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      2 hr

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Ingredients

  • One 2.5-kilogram (about 5-pound) Pekin duck
  • 20 milliliters

Method

Prepare your mise en place.

Preheat the oven to 163°C (325°F).

Using a chef’s knife, remove the excess fat and the wishbone from the duck. Trim the wings at the second joint. Remove the leg quarters using the same technique as for chicken. Separately reserve all