Canard À L'Orangina Recipe

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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

Canard À L'Orangina Recipe
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  • 4 duck legs
  • 7 tablespoons orange soda (Orangina)
  • 2 tablespoons Cointreau
  • pinch of salt
  • 1 teaspoon red wine vinegar
  • 4 oranges
  • finely grated zest and juice of one Orange
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  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.
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