Duck a l’orange Recipe

Canard à l’Orange also called Duck l’Orange is a classic French dish in which a duck is roasted and served with a bigarade sauce. (The name bigarade derives from the type of oranges that are typically used to make that duck recipe). the canard a l’orange recipe is part French cuisine but various country such as italy and spain claim this duck recipe originated from their country. This canard a l’orange recipe is made using French cooking technique and consist of delicious duck breasts that are served with a perfectly balanced sweet and sour orange flavoured sauce.

Ingredients needed for 4 people for the duck a l’orange recipe:

4 duck breasts with the fat on

For the Sauce:
500 ml chicken stock ( has to be prepared and filtered in advance)
juice of 2 blood oranges
25 grams sugar
50 ml red wine vinegar
juice of 1 small lemon

For the macerated orange peels:
1 quarter candied orange peel cut in thin strippes
2 star anise
25 grams sugar
50 ml cointreau (orange liquor)
juice of 2 oranges

For the glazed turnips:
4 turnips detail in small balls (using a melon baller)
1 tablespoon of butter
1 tablespoon granulated sugar
200 ml of water (to cover the turnips half way up)

Decoration for the plates when serving:
1 orange cut in slices
1 small bunch parsley (use just a few leaves to decorate)

for side dish: this duck with orange sauce can be served with saute potatoes and roasted parsnips.


To make the stock use the recipe form this link:
you can also use off the shelves ready-made stock if you like.

trim of the excess of fat on the duck breast, gently slice the fatty side of the duck breast with a sharp knife (making cross shapes), season with salt and pepper and reserve on a tray or plate in the fridge.
Cut the quarters of candied oranges in thin stripes (julienne), put in small bowl and add the star anise, Cointreau, and the juice of one orange.
Peel your turnips, detail them in little balls using a melon baller and reserve in cold water in the fridge. (Note that you can also start with detailing the turnips first and use the off cuts to add flavour to your stock)
Press the 2 blood oranges and reserve the juice in a bowl.
Press half a lemon and reserve the juice in a bowl
weigh your sugar and vinegar.

Filter you stock and pour it in a saucepan, bring it to the boil. when it boils reduce the heat to low and leave to reduce to a semi syrupy consistency.
Prepare the orange Gastrique: in small sauce pan on medium heat, add the sugar plus the vinegar and leave cook until it turn into a caramel. Add then the blood orange juice to the caramel reduce the heat and leave that mix to reduce on low heat to a syrupy consistency.
when the stock is reduced, add some of the gastrique to the stock until you get your desired sweet and sour balance. Be careful not to add to much gastrique at once. Just add it bit by bit otherwise it will get too sweet.
To finish add some lemon juice to the sauce to balance the acidity.

Put the turnips balls previously prepared in a large enough sauce pan, cover with enough water (water should reach half way up the turnips) add the butter and sugar, cover with a parchment paper lid and leave to simmer on a low to medium heat until all the water has evaporated

Take the candied oranges stripes out of the fridge, pour the stripes and the juice into a pan on medium heat and Bring to the boil. once the mix boils reduce the heat and leave to simmer until the orange juice reduces to a syrupy consistency. When done pour back in the bowl and reserve on the side.

Start to cook the duck breasts in a pan on low heat skin side first and gradually bring the heat up to medium. leave then to cook on one side for 6 minutes.
When done remove the excess of fat from the pan, turn the duck breasts on the other side and leave to cook for another 3 to 4 minutes. Put the duck breast in a tray and finish to cook them in the oven at 180 Celsius \356 Fahrenheit for another 10 minutes or more depending on how you like your duck cooked.
After 10 minutes or when the duck breasts are cooked, take them out of the oven and leave to rest on a tray for 5 minutes.While the duck is resting put the glazed turnips in the oven to warm up for 5 minutes.

Finish the orange sauce: warm up the orange sauce you previously made, add some of the reduced orange juice from the candied orange slices in the sauce (taste it to make sure you get the taste you want). Note that since the sauce will get a bit more liquid you may have to reduce it again until it gets back to that nice syrupy consistency.
Prepare and carve the duck: use a basking brush to coat the duck breast with some of the reduced orange juice (from the candied orange marinade) then carve the duck breasts.

Start by adding slices of duck breast in the middle of the plate, add glazed turnips around, cover the duck with some orange sauce and finish of by adding a few candied orange peels on top. Decorate with fresh orange slices and eventually a bit of parsley.

Watch how to make that recipe:


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