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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.
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4 lbs (1 3/4 kg) duck To taste salt and pepper 2 unpeeled orange, 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
14 Votes
  • Gluten-free
  • Lactose-free
4
servings
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 orange, quartered
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    LARGE SEEDLESS NAVEL ORANGES

    LARGE SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


    TANGERINES | CARA CARA ORANGES

    TANGERINES | CARA CARA ORANGES

    $4.99 ea.

    3 lb PRODUCT OF U.S.A. | 3 lb PRODUCT OF U.S.A.


    ORGANIC NAVEL ORANGES

    ORGANIC NAVEL ORANGES

    $5.99 ea.

    2 lb PRODUCT OF U.S.A.


  • 5-6
    peppercorns
  • 1
    clove garlic, chopped
  • 3 Tbsp.
    (45 mL)
    orange marmalade
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    Flyer Deal  (1)
    KRAFT PEANUT BUTTER OR JAM

    KRAFT PEANUT BUTTER OR JAM

    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • orange sauce:

  • 2 Tbsp.
    (30 mL)
    sugar
  • 1 Tbsp.
    (15 mL)
    corn starch
  • 1 Tbsp.
    (15 mL)
    orange zest
    You might like:

    Flyer Deals  (4)
    LARGE SEEDLESS NAVEL ORANGES

    LARGE SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


    TANGERINES | CARA CARA ORANGES

    TANGERINES | CARA CARA ORANGES

    $4.99 ea.

    3 lb PRODUCT OF U.S.A. | 3 lb PRODUCT OF U.S.A.


    ORGANIC NAVEL ORANGES

    ORGANIC NAVEL ORANGES

    $5.99 ea.

    2 lb PRODUCT OF U.S.A.


  • 2/3 cup
    (170 mL)
    orange juice
    You might like:

    Flyer Deals  (4)
    MINUTE MAID FROZEN ORANGE JUICE OR BACARDI MIXERS

    MINUTE MAID FROZEN ORANGE JUICE OR BACARDI MIXERS

    2 for $3.00

    SELECTED SIZES, SELECTED VARIETIES OR 1.79 EA.


    SELECTION ORANGE JUICE

    SELECTION ORANGE JUICE

    $2.49 ea.

    1.65 l


    SAVE $2.98 ON 2. 20 BONUS Reward Miles when you buy 2
    SIMPLY ORANGE JUICE

    SIMPLY ORANGE JUICE

    2 for $11.00

    2.63 L, SELECTED VARIETIES OR 5.99 EA.

    20 AIR MILES® Bonus Miles when buying 2


    SAVE $1.50
    MINUTE MAID JUICE

    MINUTE MAID JUICE

    $1.99 ea.

    8 x 200 ml, SELECTED VARIETIES


  • 3 Tbsp.
    (45 mL)
    fat skimmed from pan juices
  • 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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