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
Contains alcohol
Better version
Pan-roasted duck breasts with a fresh orange and white wine sauce.
Per serving£6.75
Total cost£13.50
Time40 min
Ingredients for 2
- 2 duck breasts , skin scored
- salt and pepper , to taste
- Sauce
- 2 oranges , juiced, plus zest of one
- 80 ml dry white wine
- 200 ml fresh chicken stock
- 1 tbsp caster sugar
- 1 tbsp red wine vinegar
- 1 tsp cornflour , mixed with a little water
Method
- Heat the oven to 200C fan. Season the duck and lay the breasts skin-side down in a cold ovenproof frying pan, then turn the heat to medium.
- Render the skin gently for 8 minutes until deep golden and crisp, pouring off the fat now and then. Flip for 1 minute, then roast skin-side up for 6-8 minutes for pink meat. Rest under foil.
- Pour off the fat. Add the sugar and vinegar to the pan and cook to a light caramel, then deglaze with the wine.
- Add the orange juice, zest and stock and simmer hard until reduced by half.
- Stir in the cornflour paste to lightly thicken, then season and pass through a sieve if you like it smooth.
- Slice the rested duck, fan onto plates and spoon over the sauce.
Equipment
- ovenproof frying pan
- sieve
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.
