The French styled cooking of duck a l’orange

To cook roasted duck in orange you need

  • 1 large duck weighing around 1.8 kg
  • 200 g of wings and neck (for a different touch you can add chicken wings and necks in your duck recipe)
  • 80 g of shallots, peeled and finely chopped
  • 50 g of butter
  • 100g caster sugar
  • 2 oranges
  • Salt and pepper
  • 100 g of chicken or veal stock
  • 60 ml of wine
  • 100 g of freshly squeezed orange juice

For garnishing you need—

  • 4 kumquats
  • 750 ml water
  • 75 g of caster sugar

In the very beginning take a razor sharp knife and remove the wishbone and cut off the wings. Season the cavity and keep it aside.

Preparation of the sauce

Take a large saucepan and pour some butter into it and fry the wishbone and wings of the duck and the chicken which you have got. And now add the shallots and add some sugar and keep stirring. The sugar will help in bringing the brownish tint by caramelizing. Add the wine and stir well and don’t allow it to dry up and form sediments on the pan.

Now pour the orange juice and look the liquor into half by boiling in medium flame.

Add the stock and cook it for nearly 15 mins without covering the pan.

The gravy now should be thick enough to form a layer in your fingers or on the back of the spoon.

Now preheat the oven to 200 degrees and start preparing the garnishing.

Cut and de-seed the kumquats. Dissolve the sugar with the water and boil it to a medium heat. Now add the kumquats into the syrup and reduce the heat and let it cook in the simmer for around 5 mins. Let the sauce to get cool and then strain it and keep it aside.

Now prepare your roasting tin and put the duck inside the it and allow it to get cooked for around 25 mints until it starts turning into pink. Now lower the temperature to 100 degrees and let the duck get cooked for nearly 4-5 mints more.

Now in a serving platter cut off the thighs of the duck and plate them with the julienne orange, zest sprinkle, kumquat sauce and serve the duck with a gravy boat filled with the gravy prepared earlier.

If you’re looking forward to cooking roasted whole duck, opt for Duck a l’orange- a perfect French delight.