Canard à l'Orange (Duck Breasts with Sweet and Sour Orange Sauce)
A classic French dish featuring duck breasts with a sweet and sour orange sauce.
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- •4 Duck breasts
- •2 Blood orangesJuiced
- •Candied orange peelJulienned
- •CointreauOrange liqueur
- •Duck stockCan substitute with white chicken stock
- •Star anise
- •25 grams Sugar
- •Vinegar
- •Lemon juice
- •TurnipsPeeled and balled
- •Butter
- 1
Juice the blood oranges and julienne the candied orange peel.
5 min
- 2
Macerate the orange peel with star anise, Cointreau, and orange juice.
10 min
- 3
Reduce the duck stock until syrupy.
30 min
- 4
Make a caramel with sugar and vinegar, then add orange juice and reduce.
15 min
- 5
Combine the reduced stock with the caramel mixture to create the sauce.
10 min
- 6
Add lemon juice to balance the sweetness and reduce again.
10 min
- 7
Prepare turnips by peeling and balling them, then cook with butter and water until caramelized.
20 min
- 8
Cook duck breasts skin-side down, remove excess fat, and finish cooking.
15 min
- 9
Glaze the duck with reduced orange juice before serving.
5 min
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