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Duck à l'orange https://www.metro.ca/userfiles/image/recipes/canard-orange-5146.jpg PT20M PT3H00M PT3H20M
Preheat oven to 400°F (200°C). Salt and pepper cavity, stuff with quartered oranges, peppercorns and garlic. Roast duck for 20 minutes 400 °F (200 °C). Lower heat to 325°F (160°C) and continue roasting for 2 1/2 to 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.
4
3 13 5 1
4 lbs (1 3/4 kg) duck To taste salt and pepper 2 unpeeled oranges, quartered 5-6 peppercorns 1 clove garlic, chopped 3 Tbsp. (45 mL) orange marmalade
Duck à l'orange

Duck à l'orange

Rate this recipe
13 Votes
  • Gluten-free
  • Lactose-free
4
Duck à l'orange
0:20
Preparation
3:00
COOKING
3:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 lbs
    (1 3/4 kg)
    duck

  • To taste salt and pepper
  • 2
    unpeeled oranges, quartered
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    PRODUCT OF SPAIN 3.73/kg

  • 5-6
    peppercorns
  • 1
    clove garlic, chopped
  • 3 Tbsp.
    (45 mL)
    orange marmalade
  • orange sauce:

  • 2 Tbsp.
    (30 mL)
    sugar
  • 1 Tbsp.
    (15 mL)
    corn starch
  • 1 Tbsp.
    (15 mL)
    orange zest
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    $1.69 /lb

    PRODUCT OF SPAIN 3.73/kg

  • 2/3 cup
    (170 mL)
    orange juice
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    $2.99 ea.

    1.65 ‑ 1.75 L

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    IRRESISTIBLES SMOOTHIES OR REFRIGERATED DRINKS

    $2.99 ea.

    1.65 - 1.75 L, SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    fat skimmed from pan juices
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  • 2 Tbsp.
    (30 mL)
    orange liqueur
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Salt and pepper cavity, stuff with quartered oranges, peppercorns and garlic.

Roast duck for 20 minutes 400 °F (200 °C).

Lower heat to 325°F (160°C) and continue roasting for 2 1/2 to 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.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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