Foryoueats: Duck à l'Orange Recipe

Name: Foryoueats: Duck à l'Orange Recipe
Ingredients: 1 whole duck (about 5 pounds; 2.25kg); Vegetable oil, for drizzling; Kosher salt; 1 medium carrot, diced; 1 medium yellow onion, diced; 1 large celery rib, diced; 2 quarts (2 liters) brown beef or brown chicken stock (see note); 1 tablespoon (15ml) tomato paste (optional); 4 ounces (115g) granulated sugar (about 1/2 cup plus 1 tablespoon); 1/2 cup red wine vinegar; Zest of 1 navel orange or 2 bitter oranges, cleaned of any white pith and cut into a fine julienne; 2 tablespoons (30ml) fresh navel orange juice or 1/4 cup (60ml) bitter orange juice; 2 tablespoons fresh lemon juice (omit if using bitter orange juice); Freshly ground white or black pepper; 2 tablespoons (30g) cold unsalted butter; Cornstarch or arrowroot (optional, only if needed)

foryoueats.com

This Duck à l'Orange recipe is a classic French dish with tender duck in a tangy orange sauce. The duck is roasted to perfection and then served with a luscious sauce made from orange juice, sugar,...

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Ingredients

1 whole duck (about 5 pounds; 2.25kg)
Vegetable oil, for drizzling
Kosher salt
1 medium carrot, diced
1 medium yellow onion, diced
1 large celery rib, diced
2 quarts (2 liters) brown beef or brown chicken stock (see note)
1 tablespoon (15ml) tomato paste (optional)
4 ounces (115g) granulated sugar (about 1/2 cup plus 1 tablespoon)
1/2 cup red wine vinegar
Zest of 1 navel orange or 2 bitter oranges, cleaned of any white pith and cut into a fine julienne
2 tablespoons (30ml) fresh navel orange juice or 1/4 cup (60ml) bitter orange juice
2 tablespoons fresh lemon juice (omit if using bitter orange juice)
Freshly ground white or black pepper
2 tablespoons (30g) cold unsalted butter
Cornstarch or arrowroot (optional, only if needed)