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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
Duck Roast à l’Orange
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 juiceYou might like:
Flyer Deals
(3)
SIMPLY ORANGE JUICE
2 for $10.00
2.63 L, SELECTED VARIETIES
20 AIR MILES® Bonus Miles when buying 2
IRRESISTIBLES SMOOTHIES OR REFRIGERATED DRINKS
$2.99 ea.
1.65 - 1.75 L, SELECTED VARIETIES
-
1/4 cup
(60 mL)white wine or port (optional)
-
1 Tbsp.
(15 mL)balsamic vinegarYou might like:
Flyer Deals
(2)
-
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.
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