Recipe serves 4:

• 3 shallots
• 1 carrots
• 1 bay leaf
• 1 sprig of rosemary
• 1 duck, prepared for the oven, about 1.5 – 1.8 kg
• Salt, pepper
• 2 tablespoons olive oil
• 200 ml orange juice
• 150 ml dark poultry stock
• 80 g sugar
• 200 ml orange juice
• 3 tablespoons white balsamic vinegar
• 1 tablespoon cornflour
• 2 orange (untreated)

Classical style duck à l`orange


1. Preheat the oven to 150°C. Peel the shallots and cut into chunks. Clean the carrots, also cut into chunks and add to the oven braising pan with the shallots, the bay leaf and the sprig of rosemary. Thoroughly wash the duck inside and out, dab well dry and rub with salt and pepper. Brown the duck in a roasting tin in olive oil until golden brown on all sides. Then place on the vegetables and pour on the orange juice and the poultry stock. Cook on the middle shelf of the oven for about 2 hours, basting every 20 minutes with the meat juices. When the duck is cooked, reduce the oven temperature to 100°C, pour off the juices from the meat into a small bowl and return the duck to the oven to keep warm.

2. Caramelise the sugar in a frying pan over a medium heat. Add the orange juice and the juices from the meat, plus the white balsamic vinegar and boil without a lid for about 30 minutes until reduced by half. Season with salt and pepper to taste. Mix the cornflour with a little cold water and use it to thicken the gravy.

3. Wash the orange in hot water, dry it and use a zester to remove the rind in small strips. Carefully peel this orange and a second one and fillet them by cutting the membranes away from the flesh segments. Blanche the orange zest in boiling water for about 1 minute, pour into a sieve and leave to drain. Sieve the gravy, add the filleted orange segments and the orange zest and serve together with the duck.