Stéphane Reynaud

Canard à l’Orange

Duck à l’Orange

banner
Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      35 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Breasts from a fattened duck 3
  • Oranges 4
  • Honey 1 tablespoon

Method

  1. Take the zest from two of the oranges, the juice from three, and the peeled segments from one.
  2. Slash the fatty side of the duck breasts in a criss-cross pattern (the flesh should show through). Mix the juice with the zest, cinnamon, honey and soy sauce.
  3. Place the duck breasts in a dish, skin side up, pour over the sauce. Chill for 24 hours.