Mains
French
FrenchDuck a l Orange
The French bistro classic of crisp-skinned duck in a sweet-sharp orange sauce, shown three ways. The tiers climb from frozen duck legs with a marmalade glaze to whole-roasted breasts with a proper Grand Marnier gastrique.
Gluten-free
Dairy-free
Nut-free
Budget version
Frozen duck legs with a quick marmalade and orange juice glaze.
Per serving£3.25
Total cost£6.50
Time1 hr 40 min
Ingredients for 2
- 2 frozen duck legs , defrosted
- salt and pepper , to taste
- Sauce
- 200 ml smooth orange juice , from carton
- 2 tbsp orange marmalade
- 1 tbsp white wine vinegar
- 1 chicken stock cube , in 150ml hot water
- 1 tsp cornflour , mixed with a little water
Method
- Heat the oven to 180C fan. Pat the duck legs dry, prick the skin, season well and sit them skin-side up in a roasting tin.
- Roast for around 1 hour 20 minutes until the skin is crisp and the meat pulls easily from the bone.
- Meanwhile make the sauce: simmer the orange juice, marmalade, vinegar and stock in a small pan for 10 minutes.
- Stir in the cornflour paste and cook until the sauce thickens to a glossy glaze, then season.
- Rest the duck for 5 minutes, then spoon the warm orange sauce over and serve.
Equipment
- roasting tin
- small saucepan
The three ways, side by side
Budget
Frozen duck legs with a quick marmalade and orange juice glaze.
Better
Pan-roasted duck breasts with a fresh orange and white wine sauce.
Ultimate
Whole-roasted Gressingham breasts with a Grand Marnier gastrique and blanched zest.
