Photograph of the finished Canard à l'orange

France · Vịt quay sốt cam

Canard à l'orange

2 hr Hands-on time + 30 min waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 1.4 kg
  • Photograph of Orange Orange 4
  • Photograph of Sugar Sugar 40 g
  • Photograph of Rice vinegar Rice vinegar 40 ml
  • Photograph of White wine White wine 160 ml
  • Photograph of Unsalted butter Unsalted butter 60 g
  • Photograph of Salt Salt 12 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Rub salt and pepper inside and out of the duck, stuff orange peel into its belly, and let it marinate for 30 minutes.
  2. 2 Roast the duck at 180 degrees for 75 minutes, basting it with the rendered fat every 20 minutes.
  3. 3 Caramelize the sugar and vinegar over low heat until it turns into a reddish-brown color.
  4. 4 Add freshly squeezed orange juice and white wine to the caramel, then simmer for 8 minutes.
  5. 5 Beat the cold butter into the sauce until glossy, add a few orange segments, then pour over the chopped duck pieces.

With an appliance

  • Charcoal grill 2 hr 24 min

    Replace step 2: roast the duck on a charcoal grill with the flame at a distance of 25 cm from the coals for 55 minutes, turning it every 10 minutes; the skin will be smoky and the fat will drip onto the coals instead of accumulating in the tray, but you must watch for the flames to flare up.

Start cooking