Duck a l’orange
(from TommyG12’s recipe box)
Duck with Orange Sauce Recipe with Duck Legs, Red Wine, Orange Juice, Honey, Butter & Stock.
Source: Retro Food Recipes
Prep time: 15 minutes
Cook time: 15 minutes
Serves 2 people
Categories: French, Meat, Not Tried
Ingredients
- 2 Duck Legs or Breasts (with Skin left on)
- Feshly ground Salt & Pepper
- 1 oz (25g) Butter
- For the Orange Sauce...
- 1 Large Orange
- 4 fluid oz (100ml) French Red Wine
- 4 fluid oz (100ml) Fresh Orange Juice
- 2 fluid oz (50ml) Duck or Chicken Stock
- 1 Tablespoon of Honey or Brown Sugar
Directions
-
Zest the Orange Skin and set aside the thin strips of Peel. Remove as much of the Pith as possible from the Orange. Break into Orange Segments and set aside.
-
Clean the Duck Legs or Breasts under cold water and pat dry with Kitchen Towels. Score the Duck Legs or Breasts skin with a sharp knife and then season well with Salt & Pepper.
-
Heat the Butter in a large Frying Pan until frothing, but do not allow to burn.
-
Place the Duck Legs or Breasts in the pan and brown nicely on both sidess (4 or 5 minutes per side).
-
Once browned place aside on a plate and cover with Tin Foil to keep warm.
-
Spoon out most of the Duck / Butter fat from the Frying Pan. Add the Red Wine, Orange Juice, Honey, Duck or Chicken Stock, the Orange segments & and some of the Orange Peel. Reduce the sauce for a couple of minutes, stiring often.
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To serve place a Duck Leg or Breast on each plate, pour over the Orange Sauce and sprinkle with the remaing Orange Peel.