Name: Canard à l’Orange
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: Serves 4-6
Cuisine: France
Ingredients: 2 sprigs of thyme; 2 bay leaves; 1 X 2.5 kg duck, with giblets; 20 g butter; 25 g unrefined sugar; sea salt; 4 unwaxed oranges; freshly ground black pepper; 2 tbsp Grand Marnier; 20 g arrowroot; 1 unwaxed lemon; 2 carrots, chopped; 2 onions, chopped; 1 tbsp cider vinegar; 2 sticks of celery, chopped

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

Europe
France
Main course
Gluten-free
Winter
Mediterranean

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

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