Duck Breasts in Orange from The French Kitchen: A Cookbook by Joanne Harris and Fran Warde
Magrets de Canard à l’Orange is a variation on the classic dish of duck with orange. Duck works well with sweet tastes, and this is a quick and stress-free version to prepare.
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Ingredients
- 6 duck breasts with skin
- 20 g butter
- 3 oranges
- 100 ml fresh orange juice
- 1 tbsp vinegar
- 1 tbsp unrefined caster sugar
- 1 tbsp cornflour
- 2 tbsp Grand Marnier
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