Duck à l' Orange

Duck à l Orange

(A classic French dish featuring crispy duck breast served with a sweet and tangy orange sauce, perfect for a luxurious meal.)

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Ingredients

For the Duck:

• 2 duck breasts (with skin on)
• Salt and freshly ground black pepper (to taste)
• 1 tbsp vegetable oil (for searing)

For the Orange Sauce:

• 1 cup fresh orange juice (from about 2 oranges)
• 1 tbsp orange zest
• 1 tbsp white wine vinegar
• 2 tbsp sugar
• 1 cup chicken stock (or duck stock, if available)
• 1 tbsp unsalted butter
• 1 tsp cornstarch mixed with 1 tbsp water (to thicken the sauce)
• 1 tbsp Grand Marnier or Cointreau (optional, for extra depth of flavor)
• 1 sprig fresh thyme (for garnish)

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Instructions

1. Prepare the Duck:

• Preheat your oven to 375°F (190°C).
• Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. This helps render the fat and ensures crispy skin.
• Season the duck breasts generously with salt and black pepper on both sides.

2. Sear the Duck:

• Heat vegetable oil in an oven-safe skillet over medium-high heat.
• Once the pan is hot, place the duck breasts skin-side down in the pan. Sear for about 6-8 minutes, or until the skin is crispy and golden brown.
• Flip the duck breasts over and sear the other side for 1-2 minutes.
• Transfer the skillet to the preheated oven and roast the duck for 5-8 minutes for medium-rare, or longer if you prefer it more well-done.

3. Make the Orange Sauce:

• While the duck is cooking, make the sauce.
• In a saucepan, combine the orange juice, orange zest, white wine vinegar, and sugar.
• Bring to a boil and reduce the mixture to a simmer, cooking for about 5-8 minutes until it thickens slightly.
• Add the chicken stock and simmer for another 5 minutes to combine the flavors.
• Stir in the cornstarch slurry (cornstarch mixed with water) and continue to simmer for another 1-2 minutes until the sauce thickens to a glossy consistency.
• Remove from heat and whisk in the unsalted butter until the sauce is smooth and velvety. If you’re using Grand Marnier or Cointreau, add it now.

4. Rest the Duck & Serve:

• Once the duck is cooked, remove it from the oven and let it rest for about 5 minutes before slicing.
• Slice the duck breasts against the grain into thin slices.

5. Plate and Garnish:

• Arrange the sliced duck on a plate and spoon the orange sauce over the top.
• Garnish with a sprig of fresh thyme for a touch of color and fragrance.

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Why This Version Stands Out?

✅ Crispy duck skin with perfectly cooked tender meat.
✅ Sweet and tangy orange sauce that beautifully balances the richness of the duck.
✅ Elegant and flavorful for a special occasion or festive meal.
✅ Classic French dish with a modern twist, especially if using Grand Marnier or Cointreau for an added layer of flavor.

Would you like to serve this with roasted vegetables or a creamy potato mash for a complete meal?

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