Canard A L’Orange

Canard A L'Orange
Yield
4servings
Yield
4servings
Canard A L'Orange
Yield
4servings
Yield
4servings
Ingredients
  • 4each duck breast
  • 1each green apple
  • 1each orange
  • 1each onion
  • 2each carrots
  • 2each celery stalks
  • 2sprigs fresh thyme
  • as needed Salt and pepper
Sauce
  • 1/4 cup red wine vinegar
  • 2tablespoons sugar
  • 2tablespoons grand marnier
  • 1 1/2cups veal stock
  • 1/2cup orange juice
  • 2tablespoons butter
  • as needed salt
Yield:
Instructions
  1. Pre-heat oven to 400 degrees. Rough cut the apple, orange, onion, carrots and celery and orange slices including the peels and mix. Toss in oil and roast for 15 minutes.
  2. Meanwhile, season duck breast with salt and pepper and place skin/fat side down in a cold saute pan with a teaspoon of oil. Turn on medium-low heat and slowly cook duck until fat/skin is rendered and golden brown. Place on a sheet tray and finish in oven if needed.
  3. Remove the roasted vegetable and orange mix from the oven and place in a sauce pot. Put pot over medium heat and add the red wine vinegar and sugar and boil until it start to turn darker brown. Slowly whisk in the grand marnier, stock and orange juice. Simmer for 10 minutes. Strain and stir in butter and 1 tablespoon of cornstarch slurry (1 tablespoon cornstarch and 1/2 tablespoon water mixed together) to thicken to desired consistency. Season and hold warm.
  4. When the duck is done, let rest for 5 minutes. To plate: slice the duck and place on a pool of sauce on a plate. Serve with Haricot verts and duchess potatoes.