- 4 Duck Roast à l’Orange
- 0:20 Preparation
- 1:10 Cooking
- 1:30 Total Time
Preheat oven to 350°F (180°C).
Season roast with salt and pepper.
In a skillet, brown roast on all sides over medium-high heat.
Place roast in a 6 in. x 10 in. (15 cm x 25 cm) roasting pan greased with duck fat or oil.
Add shallots and roast uncovered for 15 minutes.
In a bowl, combine orange juice, wine or port and balsamic vinegar. Pour over duck and continue roasting uncovered for 45 minutes.
Remove roast from oven, tent loosely with foil, and let stand 5 - 10 minutes.
Stir marmalade into pan juices and reduce to a smooth sauce.
Slice duck roast, spoon sauce over slices and serve.
Source: Canards du Lac Brome
Wine and meal pairing
Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
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