Duck à l'Orange
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 3 h |
| Total: | 3 h 20 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 1 duck, 4-5 lb. (1.75-2.25 kg)
- Salt and pepper to taste
- 2 unpeeled oranges, quartered
- A few peppercorns
- 1 clove garlic, chopped
- 3 Tbsp. (45 mL) orange marmalade
- Orange Sauce
- 2 Tbsp. (30 mL) sugar
- 1 Tbsp. (15 mL) cornstarch*
- 1 Tbsp. (15 mL) orange zest
- 2 Tbsp. (30 mL) orange liqueur
- 3 Tbsp. (45 mL) fat skimmed from pan juices
- 2/3 cup (160 mL) orange juice*
Preparation
Preheat oven to 400°F (200°C).
Salt and pepper cavity, stuff with quartered oranges, peppercorns and garlic.
Close skin over cavity.
Roast duck for 20 minutes.
Lower heat to 325°F (160°C) and continue roasting for 2½-3 hours or until meat is tender.
Baste roasting duck frequently with pan juices.
During final 15 minutes, baste duck with orange marmalade.
Sauce
Mix sugar, cornstarch and orange zest together in a saucepan.
Add orange juice and 3 Tbsp. (45 mL) pan juices.
Bring to a boil, stirring constantly.
Keep sauce hot and add orange liqueur just before serving.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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