No ordinary meal tonight with this spectacular Duck á L’Orange

Duck á L’Orange is a dish that I’ve been preparing since the start of my career and is always popular. A little something different from the usual chicken, pork, and beef.

No problem if duck isn’t available at your grocer, there are plenty of markets such as the Oranjezicht market where you can get your duck, and you could try using a delicious game bird for this recipe. The wild duck meat tends to be less fatty and more flavoursome than a farm-reared duck.

This more tricky recipe is well worth the effort of making it, try something spectacular with this Duck á L’Orange tonight.

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Duck á L’Orange

5 from 1 vote

Recipe by Petrus Madutlela Course: DinnerCuisine: FrenchDifficulty: Difficult

Prep time

40

minutes

Cooking time

20

minutes

Total time

1

hour 

This recipe combines all of the elements of a traditional Duck á L’Orange. Though difficult to make, worth the effort once ready to eat.

Ingredients

• Duck

• 200 g duck breasts

• 25 ml Olive oil

• Seasoning

• Sauce

• 3 oranges, zest, and juice

• 100 ml Cointreau or Grand Marnier

• 50 ml sherry vinegar

• 250 ml duck or chicken stock

• corn flour, optional

Method

• Sauce
• Reduce the orange juice in a pan over medium heat to a third volume.
• Add the sherry vinegar, orange liqueur, and then the stock. Reduce by one third.
• Add the zest of two oranges to the sauce, simmer for one minute.
• Thicken with a paste of a little cornflour mixed with cold water if required.
• Duck breasts
• Trim the duck breasts to remove sinew & excess fat. Score the skin with the tip of a knife, in a diamond pattern. Season both sides with salt & pepper.
• Heat a heavy-bottomed frying pan or skillet over medium heat. Place the duck breasts in the pan skin side down. Leave undisturbed for about 10 minutes, until the skin is crisp and golden brown, and the fat has rendered down from the breast.
• Turn and continue cooking on the other side for around a further 6 – 8 minutes for medium-rare.
• Remove from pan, cover, and allow the meat to rest for 10 minutes, then carve in half lengthways, as shown in the photo.
• Pour the orange sauce over the sliced duck.
• The dish is accompanied by fondant potato, caramelized onion, glazed carrot & butternut puree 

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Looking for more delectable dishes to make at home for your family and friends? We have excellent suggestions for you to try, just check out our recipes.