Duck a l’Orange Recipe ( with Duck Breasts): A classic French recipe where pan fried duck breast are served with perfectly balanced sweet and sour orange sauce.
Ingredients needed for 4 people for the duck a l’orange recipe:
Meat:
4 duck breasts with the fat on
For the Sauce:
500 ml chicken stock ( has to be prepared and filtered in advance)
juice of 2 blood oranges
25 grams sugar
50 ml red wine vinegar
juice of 1 small lemon
For the macerated orange peels:
1 quarter candied orange peel cut in thin strippes
2 star anise
25 grams sugar
50 ml cointreau (orange liquor)
juice of 2 oranges
For the glazed turnips:
4 turnips detail in small balls (using a melon baller)
1 tablespoon of butter
1 tablespoon granulated sugar
200 ml of water (to cover the turnips half way up)
Decoration for the plates when serving:
1 orange cut in slices
1 small bunch parsley (use just a few leaves to decorate)
for side dish: this duck with orange sauce can be served with saute potatoes and roasted parsnips.
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check the step by step ext recipe:
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if you ever wonder how to make or cook a duck a l’orange, this duck a l’orange step by step recipe will hopefully help you.
In all honesty, it is not a real French christmas dinner dish but it can be a nice addition if you are looking for a Christmas dish idea.
The biggest challenge in French cuisine when making a real ( authentic) duck a l’orange recipe, is to get the right balance in your sweet orange sauce.
It has to have to right combination of sweet, sour and acidity level with a nice zing of fresh orange flavours. the consistency has to be syrupy and almost sticky.
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