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Duck à l’orange
Preparation info
- Serves
4
- Difficulty
Medium
- Ready in
2 hr 30
Appears in
Published 1998
The rich, moist meat of a duck is perfectly complemented by the sharpness of oranges in this classic French recipe. You can prepare the orange sauce in advance, then put the dish together quickly just before serving
Ingredients
4 1 30 g 1 oz
Method
- Using a peeler, thinly pare the coloured outer layer of rind from two of the oranges and the lemon. Then, with a small, sharp knife, cut away the white pith and discard it. Chop the orange and lemon flesh and set aside in a small bowl. Heat the butter in a pan, add the orange and lemon rind and toss gently for 2–3 minutes over low heat. Add 80 g (2¾ oz) of the caster sug