Duck a l'Orange

TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 3 to 4 servings
LEVEL: Easy

ingredients

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Directions

Prepare the oranges: Remove the peel from 2 oranges with a vegetable peeler. Cut the white pith off the back with a very sharp knife. Cut into julienne, and blanch three times in boiling water. Drain and rinse under cold water. Set aside. Squeeze the juice of those 2 oranges and reserve. Peel and cut the remaining 2 oranges into sections, draining their juice into the other juice, and set the sections aside. You now have one dish of blanched julienned orange zest, about 1 cup/250 ml orange juice, and a dish of orange sections.

Prepare the duck breasts: Score the fat side of the breasts with a knife. Set them fat-side down in a pan over low heat and render the fat, about 10 minutes. Remove the duck and pour off the fat. Increase the heat in the pan and put the breasts back in skin-side down. Saute until done to your liking, or about 7 minutes on the fat side, then another 3 on the other. Remove to a carving board to rest, covering to keep warm.

Make the sauce: Put the sugar and 1 tablespoon water in a saucepan, bring to a boil and cook until golden, about 3 minutes. Add the vinegar and orange juice. Reduce slightly. Now add the stock and the zests. Boil down to sauce consistency. Remove from the heat and whisk in the butter. Check the seasonings. Add the orange sections. Carve the duck breasts and arrange on a serving platter. Spoon over the sauce, and serve.

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  • on August 17, 2014

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    Really yummy. Overcame my fear of doing duck. Can use1/2 of the zest. It was a wonderful sauce and the duck was great.not greasy or gamey. Will do again

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  • on January 27, 2014

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    Incredibly easy dish to prepare! And as other reviewers wrote, very elegant. Easy to substitute dark meat chicken for the duck. And the recipe is not clear - allow plenty of time for the sauce to reduce prior to swirling in the butter and adding the orange segments (that I chopped up). Don't worry about the sauce being too 'tight' - once the orange segments are added, it will loosen the sauce. Better to allow the sauce to wait for the duck to finish, rather than have the duck get cold waiting for the sauce to reduce. Absolutely delicious.

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  • on September 29, 2013

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    Very tasty. However, the sauce needs to be reduced to about half or else it's too liquid. The recipe wasn't very clear about that. Otherwise, it was great.

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