Canard à l’Orange | Taste of France®
Meltingly tender duck paired with zesty oranges - this wonderful recipe from Julia Child’s book has really stood the test of time.
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Ingredients
- 4 brightly coloured navel oranges
- 2 1/2 kg 5½ lb ready-to-cook duckling
- ½ tsp salt
- Pinch of pepper
- 3 tbsp granulated sugar
- 60 ml 2 fl oz red wine vinegar
- 480 ml 1 pint of strong brown duck
- stock (using duck giblets)
- 2 tbsp arrowroot blended with 3 tbsp
- port or Madeira
- Blanched orange peel
- 120 ml 4 fl oz port or Madeira
- 3 tbsp good orange liqueur
- Orange bitters or lemon juice
- 2 tbsp softened butter
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