Canard À L'Orangina Recipe

Mar 7, 2013 3:31 pm

An updated recipe for classic duck à l'orange

Photo: David Loftus
Photo: David Loftus
This updated version of classic French duck l'orange features orange soda and Cointreau.
 

When I was invited to a dinner hosted by Chef Jean-François Piège, he described how his previ­ous elaborate style of cooking at the Hôtel de Crillon had evolved into something a lot more simple and homely at his current restaurant in the Hôtel Thoumieux. He told an amusing story of how his wife wanted duck à l’orange for Sunday supper and all he could find at his local corner shop was Orangina, so he used it to make a sauce for the duck.

I’m not sure exactly how he made his canard à l’Orangina, but here’s my version. A simple watercress or wild arugula salad works well with this dish.

Reprinted with permission from The Little Paris Kitchen

Servings: 4

Ingredients

4 duck legs
7 tablespoons orange soda (Orangina)
2 tablespoons Cointreau
pinch of salt
1 teaspoon red wine vinegar
4 oranges, cut into segments
Marinade
finely grated zest and juice of one Orange
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 teaspoon salt
Directions: 
  1. To make the marinade, mix together the orange zest and juice with the olive oil, cumin and salt.
  2. Rub the marinade over the duck legs and leave to marinate for a minimum of an hour (or in the fridge overnight).
  3. Preheat the oven to 325°F. Put the duck legs with the marinade into a roasting pan and cook for 1 hour or until tender. Halfway through cooking, baste the duck with some of the pan juices.
  4. Fifteen minutes before serving, pour the orange soda and Cointreau into a large frying pan, place on a high heat and simmer until reduced by half. Stir in the salt and vinegar before adding the orange segments. Simmer for another 5 minutes.
  5. Serve the duck legs hot, with the orange segments and sauce.

Try out these duck recipes for dinner on Food Republic:

Level of Difficulty: 
Easy
Prep Time: 
20 minutes plus overnight marinating
Cooking Time: 
1 hour, 10 minutes
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