Related Recipes
METRO Logo
METRO Logo
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Duck Roast à l’Orange
2013-08-06
https://www.metro.ca/userfiles/image/recipes/roti-canard-orange-5633.jpg
PT20M
PT1H10M
PT1H30M
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.
4
Canards du Lac Brome
4
3
5
4
1 duck roast
Salt and pepper to taste
1 tsp. (5 mL) extra virgin olive oil or duck fat
3 shallots, finely chopped
1/2 cup (125 mL) fresh orange juice
1/4 cup (60 mL) white wine or port (optional)
1 Tbsp. (15 mL) balsamic vinegar
2 Tbsp. (30 mL) orange marmalade
Duck Roast à l’Orange
-
Gluten-free -
Lactose-free
4
servings
0:20
Preparation
1:10
COOKING
1:30
TOTAL TIME
Ingredients
-
1
duck roast
-
Salt and pepper to taste
-
1 tsp.
(5 mL)extra virgin olive oil or duck fat
-
3
shallots, finely chopped
-
1/2 cup
(125 mL)fresh orange juice
-
1/4 cup
(60 mL)white wine or port (optional)
-
1 Tbsp.
(15 mL)balsamic vinegar
-
2 Tbsp.
(30 mL)orange marmalade
Preparation
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
Legal Notice
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.
