Entrée: France – Canard aux Oranges (Duck with Oranges)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 22 min

Additional 10 min

Total 50 min

Ingredients

2 bone-in, skin-on duck breasts, about 1 lb total (450 g total)
Kosher salt to taste
Black pepper to taste
2 oranges (zest of 1, juice of both; optional segments for garnish)
2 tbsp (30 ml) sugar
2 tbsp (30 ml) white wine vinegar
1 cup (240 ml) chicken or duck stock
1–2 tbsp (15–30 ml) Grand Marnier or Cointreau (optional)
1–2 tbsp (15–30 g) cold unsalted butter
Optional: thin strips of blanched orange zest for garnish

Instructions

1. Preheat oven to 400°F/200°C. Score duck skin in a crosshatch without cutting into meat. Season both sides with salt and pepper.
2. Place duck skin-side down in a cold oven-safe skillet. Set over medium heat and render 8–12 minutes until deep golden and much fat has released. Spoon off excess fat (save for another use).
3. Flip duck, cook 1 minute, then transfer skillet to oven. Roast 6–10 minutes, to 130–135°F/54–57°C for medium-rare. Rest on a warm plate 8–10 minutes.
4. For the sauce, pour off most fat from skillet. Sprinkle sugar in pan over medium heat and let melt to light amber. Carefully add vinegar (it will bubble), then orange juice and zest; whisk to dissolve caramel.
5. Add stock and simmer 5–7 minutes to reduce by about half. Whisk in Grand Marnier (if using) and cold butter. Season to taste.
6. Slice duck off the bone, then across the grain. Spoon sauce over, garnish with orange segments/zest, and serve.