Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Tasty duck with orange https://www.metro.ca/userfiles/image/recipes/canard-orange-5522.jpg PT35M PT1H00M PT1H35M
OrangesCut the thin outer peel (zest) of 2 oranges into strips.Cut strips into fine julienne. Put threads in a pot of cold water.Bring to a boil; remove julienne immediately; drain and rinse.Repeat this step two more times; transfer to a bowl and reserve.Press juice of zested oranges into a measuring cup and reserve.Cut 2 remaining oranges into supremes (segments with pith and membranes removed), squeezing juice from carcass into the cup of reserved juice.Cut supremes into pieces. Set aside in a bowl.DuckUsing a sharp knife, score the fatty side of the breasts, cutting only half-way through the fat.In a skillet, cook breasts, fat-side down, over low heat for about 10 minutes to melt the fat.Remove breasts, drain off and reserve melted fat.Return breasts to skillet and cook, fat-side down, for another 7 minutes over medium heat. Turn breasts over and cook another 3 minutes. Keep warm.SauceIn a saucepan, combine water and sugar. Bring to a boil and cook until deep gold in colour, about 3 minutes.Add vinegar and reserved orange juice and reduce a little.Add reserved duck fat and julienned peel, and boil some 7 to 10 minutes or until sauce thickens slightly.Remove from heat. Season with salt and pepper and add lemon juice to taste.Add orange pieces.Slice duck breasts. Transfer slices to plates; spoon sauce over them and serve.Source: Sunkist Growers Inc.Recipe and photo provided by Sunkist Growers Inc. All rights reserved.
4
3 2 5 2
4 cara cara orange 2x 3/4 lb (2x 375 g) duck breasts 2/3 cup (160 g) reserved duck fat 1/4 cup (60 mL) sugar 1 Tbsp. (15 mL) water 3 Tbsp. (45 mL) red wine vinegar Salt and pepper to taste juice of lemon to taste
Tasty duck with orange

Tasty duck with orange

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:35
Preparation
1:00
COOKING
1:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    cara cara orange
    You might like:

    Flyer Deals  (2)
    JUICING ORANGES

    JUICING ORANGES

    $4.99 ea.

    4 lb PRODUCT OF U.S.A.


    BLOOD ORANGES

    BLOOD ORANGES

    $1.88 /lb

    PRODUCT OF U.S.A. 4.14/kg


  • 2x 3/4 lb
    (2x 375 g)
    duck breasts
  • 2/3 cup
    (160 g)
    reserved duck fat
  • 1/4 cup
    (60 mL)
    sugar
  • 1 Tbsp.
    (15 mL)
    water
  • 3 Tbsp.
    (45 mL)
    red wine vinegar
    You might like:

    Flyer Deals  (2)
    BRAGG APPLE CIDER VINEGAR

    BRAGG APPLE CIDER VINEGAR

    $7.99 ea.

    946 ml SELECTED VARIETIES


    ALLEN'S CLEANING VINEGAR

    ALLEN'S CLEANING VINEGAR

    $2.49 ea.

    2.5 L SELECTED VARIETIES



  • Salt and pepper to taste

  • juice of lemon to taste
    You might like:

    Flyer Deal  (1)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF MEXICO OR SPAIN


Imprimer ma sélection

Preparation

Oranges

Cut the thin outer peel (zest) of 2 oranges into strips.

Cut strips into fine julienne. Put threads in a pot of cold water.

Bring to a boil; remove julienne immediately; drain and rinse.

Repeat this step two more times; transfer to a bowl and reserve.

Press juice of zested oranges into a measuring cup and reserve.

Cut 2 remaining oranges into supremes (segments with pith and membranes removed), squeezing juice from carcass into the cup of reserved juice.

Cut supremes into pieces. Set aside in a bowl.

Duck

Using a sharp knife, score the fatty side of the breasts, cutting only half-way through the fat.

In a skillet, cook breasts, fat-side down, over low heat for about 10 minutes to melt the fat.

Remove breasts, drain off and reserve melted fat.

Return breasts to skillet and cook, fat-side down, for another 7 minutes over medium heat. Turn breasts over and cook another 3 minutes. Keep warm.

Sauce

In a saucepan, combine water and sugar. Bring to a boil and cook until deep gold in colour, about 3 minutes.

Add vinegar and reserved orange juice and reduce a little.

Add reserved duck fat and julienned peel, and boil some 7 to 10 minutes or until sauce thickens slightly.

Remove from heat. Season with salt and pepper and add lemon juice to taste.

Add orange pieces.

Slice duck breasts. Transfer slices to plates; spoon sauce over them and serve.

Source: Sunkist Growers Inc.

Recipe and photo provided by Sunkist Growers Inc. All rights reserved.

Source : Sunkist

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Exclusive 1-Day offer - Download nowExclusive 1-Day offer - Download nowExclusive 1-Day offer - Download now