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
- 4-5 lb. (1.75-2.25 kg) duck
- To taste salt and pepper
- 2 unpeeled oranges, quartered
- 5-6 Irresistibles 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
- 2/3 cup (160 mL) orange juice*
- 3 Tbsp. (45 mL) fat skimmed from pan juices
- 2 Tbsp. (30 mL) orange liqueur
Preparation
Preheat oven to 400°F (200°C).
Salt and pepper cavity, stuff with quartered oranges, peppercorns and garlic.
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.
Orange sauce
Mix sugar, cornstarch and orange zest together in a saucepan.
Add orange juice and pan juices.
Bring to a boil, stirring constantly.
Keep sauce hot and add orange liqueur just before serving.
Suggestion
Prick duck skin all over for maximum drippings during cooking, and retrieve the fat drippings for other culinary uses.
Duck fat is high in monounsaturated fats which help reduce blood pressure and is therefore recommended in moderate amounts.
* 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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