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Canard a l’Orange

This is also known as Duck a l’Orange or, simply, Orange Duck, and it’s a classic. Try your cooking powers with a deliciously crispy-skinned duck breast hiding a savory interior. Serve it with gooey camembert melting over some colorful veggies and with an incredibly sweet and mildly sour orange sauce, flavored with cloves and rosemary.
This is also known as Duck a l’Orange or, simply, Orange Duck, and it’s a classic. Try your cooking powers with a deliciously crispy-skinned duck breast hiding a savory interior. Serve it with gooey camembert melting over some colorful veggies and with an incredibly sweet and mildly sour orange sauce, flavored with cloves and rosemary.

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Ingredients

For the veggie and cheese:
1 red bell pepper, thickly julienned
1 yellow bell pepper, thickly julienned
1 celery stick, cut into 4-inch pieces
salt
pepper
7 ounces of camembert (1 wheel)
1 teaspoon fresh thyme, chopped
For the duck breast:
1 pound duck breast
salt
pepper
For the orange sauce:
3 orange
1 ounce butter
1 tablespoon lemon juice
2 tablespoons of brown sugar
5 cloves
1 teaspoon fresh rosemary leaves
salt
pepper

Ingredients

  • For the veggie and cheese:

  • For the duck breast:

  • For the orange sauce:

Steps

1
Done

For the veggie and cheese: Place the celery and bell pepper pieces side by side on a flat ovenproof plate so that they form a vegetable bed or mat. Season with salt and pepper.

2
Done

Place the camembert wheel on top of them. Season with pepper and chopped thyme. Bake for 15 minutes at 480⁰F/250⁰C.

3
Done

For the duck breast: Place the duck breast on your work surface. Trim the overflowing skin. Score the skin diagonally, then score again across the first cuts so that you get a criss-cross pattern. Season its skin-side with salt and pepper and rub in.

4
Done

Place the duck breast skin-side down into a skillet over medium heat. Cook it for 4 minutes on each side, or until it renders fat and gets crispy.

5
Done

Turn the duck breast on all its sides using a pair of tongs, so that it cooks completely. Let it rest for 10 minutes.

6
Done

For the orange sauce: Halve one orange and cut every slice into halves. Add the orange slices into the pan with duck fat, over low heat. Cook them in the duck breast drippings on both sides until tender. Set them aside.

7
Done

Add the butter to the same pan. As it melts, squeeze the remaining 2 oranges and add their juice to the pan. Also, add lemon juice, brown sugar, cloves, and rosemary. Season with salt and pepper. Stir and simmer for up to 7-8 minutes, until the sauce reduces.

8
Done

Serve the cooked duck breast sliced, on a bed of cooked orange slices, drizzled with some orange sauce, and together with the veggies and melted cheese.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

749 kcal
Calories
66 g
Protein
45 g
Fat
18 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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