French Duck à l'Orange
A classic French dish featuring tender duck cooked with a sweet and tangy orange sauce.
Ingredients (Serves 4):
* 4 duck breasts
* Juice and zest of 2 oranges
* 2 tbsp sugar
* 100ml white wine vinegar
* 150ml chicken stock
* 2 tbsp butter
* Salt and pepper
Instructions:
1. Score the duck skin and season with salt and pepper.
2. Sear duck breasts skin-side down in a hot pan until crispy, then flip and cook until medium rare. Remove and rest.
3. In the same pan, caramelize sugar with vinegar to make a syrup.
4. Add orange juice, zest, and chicken stock; reduce until syrupy.
5. Whisk in butter to finish the sauce.
6. Serve duck sliced with orange sauce drizzled on top.
French Tip:
Pair with roasted potatoes or green beans for a classic presentation.
A classic French dish featuring tender duck cooked with a sweet and tangy orange sauce.
Ingredients (Serves 4):
* 4 duck breasts
* Juice and zest of 2 oranges
* 2 tbsp sugar
* 100ml white wine vinegar
* 150ml chicken stock
* 2 tbsp butter
* Salt and pepper
Instructions:
1. Score the duck skin and season with salt and pepper.
2. Sear duck breasts skin-side down in a hot pan until crispy, then flip and cook until medium rare. Remove and rest.
3. In the same pan, caramelize sugar with vinegar to make a syrup.
4. Add orange juice, zest, and chicken stock; reduce until syrupy.
5. Whisk in butter to finish the sauce.
6. Serve duck sliced with orange sauce drizzled on top.
French Tip:
Pair with roasted potatoes or green beans for a classic presentation.
French Duck à l'Orange
A classic French dish featuring tender duck cooked with a sweet and tangy orange sauce.
Ingredients (Serves 4):
* 4 duck breasts
* Juice and zest of 2 oranges
* 2 tbsp sugar
* 100ml white wine vinegar
* 150ml chicken stock
* 2 tbsp butter
* Salt and pepper
Instructions:
1. Score the duck skin and season with salt and pepper.
2. Sear duck breasts skin-side down in a hot pan until crispy, then flip and cook until medium rare. Remove and rest.
3. In the same pan, caramelize sugar with vinegar to make a syrup.
4. Add orange juice, zest, and chicken stock; reduce until syrupy.
5. Whisk in butter to finish the sauce.
6. Serve duck sliced with orange sauce drizzled on top.
French Tip:
Pair with roasted potatoes or green beans for a classic presentation.
