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Duck Roast à l’Orange 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.
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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

Duck Roast à l’Orange

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
4
Duck Roast à l’Orange
0:20
Preparation
1:10
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    duck roast

  • Salt and pepper to taste
  • 1 tsp.
    (5 mL)
    extra virgin olive oil or duck fat
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    $4.99 ea.

    1L SELECTED VARIETIES


  • 3
    shallots, finely chopped
  • 1/2 cup
    (125 mL)
    fresh orange juice
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    SAVE $2.00
    SIMPLY REFRIGERATED JUICE

    SIMPLY REFRIGERATED JUICE

    $2.99 ea.

    1.54 L SELECTED VARIETIES


    SAVE $1.98 ON 2
    MINUTE MAID OR FIVE ALIVE DRINKS

    MINUTE MAID OR FIVE ALIVE DRINKS

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  • 1/4 cup
    (60 mL)
    white wine or port (optional)
  • 1 Tbsp.
    (15 mL)
    balsamic vinegar
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    BRAGG CIDER VINEGAR

    BRAGG CIDER VINEGAR

    $7.49 ea.

    946 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    orange marmalade
Imprimer ma sélection

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

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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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