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Duck A L'Orange

French.Palate's picture
Ingredients
  Duck 4 Pound (2 Kilogram)
  Freshly ground black pepper To Taste
  Rosemary sprig/1/2 teaspoon dried 2
  Thyme sprig/1/2 teaspoon dried 2
  Garlic 1 Clove (5 gm), crushed
  Olive oil 1 Tablespoon
  Orange juice 16 Fluid Ounce (2 Cups, 500 Milliliter)
  Finely grated orange rind 1 Tablespoon
  Brown sugar 1 Tablespoon
  Oranges 3 , segmented and all white pith removed
  Brandy 2 Tablespoon
Directions

1. Season duck with black pepper and place rosemary, thyme and garlic in cavity. Pierce skin of duck several times with a fork and brush with oil. Place duck on a wire rack set in a heatproof baking dish and bake at 180°C/350°F/Gas 4 for 1 hour or until tender. Remove duck from pan, cover, set aside and keep warm.
2. Skim fat from pan juices, stir in orange juice, orange rind, sugar, orange segments and brandy and bring to the boil. Reduce heat and simmer, stirring, for 10 minutes or until sauce is reduced by one-third.
3. To serve, carve duck, arrange on a serving platter and pour over sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Orange
Preparation Time: 
7 Minutes
Cook Time: 
60 Minutes
Ready In: 
67 Minutes

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