Canard à l’Orange

banner
Preparation info
  • Serves

    4-6

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in
The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This classic combination of crispy roast duck and tangy orange is difficult to beat at any time of year, but as a winter dish, with roast potatoes or honeyed parsnips, it is truly spectacular.

Ingredients

  • 20 g butter
  • 2 carrots, chopped
  • 2 onions, chopped

Method

Heat the oven to 200°C/gas 6. Grease a roasting tin with half of the butter. Add the chopped vegetables and herbs. Rub the duck with seasoning and place on top of the vegetables. Cover with foil and cook