Duck a l'Orange

DF | GF

An easy to make take on a French classic, this duck recipe uses Orangina to create a delicious sweet orange sauce. Works great as a romantic meal for two!

by Jean Cristophe Novelli
Serves
2
Course
Main
Prep. Time
5 Mins
Cook Time
2 Hrs
  • Ingredients
  • Method

Ingredients

Method

1

In a food processer add ¾ of the sage (chopped), the rosemary and the garlic. Add two hand-fulls of salt and some black pepper and mix.

2

Trim the excess fat from the inside of the bird, then rub the salt mixture over the skin and sprinkle a little salt on the inside of the duck.

3

Heat an ovenproof cast iron pan and dry fry the duck on all sides until golden brown.

4

Lift the bird from the pan and discard any excess fat.

5

Return the bird to the pan and add the onions, star anise, bay leaf, and thyme; shake the pan so that onions do not burn and add a little water.

6

Place the bird on top of the onions and place in a pre-heated oven 230C/Gas mark 8 for 30 minutes.

7

Reduce the heat to 180C/Gas mark 4 and cook for a further hour (this time will need to be changed depending on the size of the duck); basting the duck regularly with its own juices. You might need to add a little water if the juices are reducing too much.

8

To check if cooked, pierce the leg with a skewer, the duck will be ready when the juices coming out are clear. In the meantime place the Orangina, the spices and the bay leaves in a pan and reduce down to one third very slowly until it becomes like a syrupy consistency.

9

When the bird is cooked, remove the duck and vegetables from the pan and skim off any fat from the pan.

10

Return the duck to the tray and pour the reduced Orangina over it, place in a hot oven 230°C for 3 minutes, baste the duck again with the juices from the pan and return to the oven. Repeat the process a few times until the duck is glossy and shiny.

11

Remove from the oven and leave to stand for about 20 minutes before carving.

12

Serve with roasted vegetables and the sauce!

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