Name: Canard à l’orange (Duck à l’orange)
Yield: For 4
Cuisine: French
Ingredients: 75 g butter (approximately, but let greed be your guide); 250 ml freshly squeezed orange juice; 2 shallots, cut into quarters; 1 orange, unwaxed, unpeeled and finely sliced; 1 duck, about 1.5-1.75 kg, ready for the oven: washed, dried, rubbed with salt and pepper and anointed with olive oil; 100 g sugar; 1 bay leaf; 1 orange, unwaxed, cut into quarters; Zest of 2 oranges; Salt and freshly ground black pepper; 2 carrots, cut into 2cm chunks

Preparation info

For
4

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

There are many versions of this festive dish and, for once, there is very little preaching about which is the real thing. The duck should be roasted or pot-roasted and its cooking juices then mixed with orangey additions to make a rich sauce. This version is as uncomplicated as it is decadent, for even though the rather retro Grand Marnier or Cointreau are left out, the sauce starts with caramel and is finished off with butter.

When I first made this dish, I was thrown by the amount