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The classic French Duck a l’Orange can be done with a whole duck, Julia Child’s recipe is an excellent one. I prefer just the breast for the crispy skin and this rich sauce with layers of flavor and the orange peel topping add an intense orange-y, tart, sweet dimension. And don’t waste the duck fat, it’s so good when roast with potatoes.
French Duck Breast a l’Orange
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4 duck breast – skin scored, season with salt & pepper
Orange peel topping
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2 orange peels
2 cups of water
1 cup of orange juice
2 tablespoons sugar
Orange Sauce
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2 tablespoons sugar
1/2 teaspoon of water
1 tablespoon of red vinegar
1 cup of orange juice
1 cup of chicken broth
2 tablespoons of maple syrup
1 tablespoon of butter
1 tablespoon of Cointreau orange liqueur (or any orange liqueur)
salt & pepper to taste