Orange duck is a recipe of Tuscan origin but adopted in French cuisine as a typical dish and now known all over the world. It is a very particular second dish, based on this precious bird with a rather intense flavor, which is masterfully diluted by the citrus taste of oranges creating a very refined combination. In short, if you want to impress your mother-in-law for example, with a slightly elegant dinner without wasting too much time in the kitchen, the orange duck could be just what you need;)

  • Doses for 2 people:
  • 400 gr of duck breast
  • 1 orange (juice and peel) + 1 other to decorate
  • 1 glass of Cointreau
  • 1 teaspoon honey
  • coarse salt
  • pepper (optional)
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 5 min
  • cooking: 20 min
  • total: 25 min

Method

How to make orange duck

First of all grate the orange peel and add it to the orange juice.
Make incisions on the duck skin.

Heat a non-stick pan, then toast the meat over medium heat first on the side of the skin and then on the other side, about 5 minutes per side, so that it becomes crispy.
Brush with honey, then blend with Cointreau, then turn again, salt (and, if you want, pepper) and add the orange.

Let the sauce shrink over a high flame, then cover and let it sit for a couple of minutes.

The orange duck is ready: serve it with the cooking sauce and decorate with a few slices of fresh orange.

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