Duck a l’Orange (A French Cuisine)

January 17, 2012 By jbcoobtg (Edit)

French cuisine made its debut in America thanks in part to this famous duck a l'orange recipe for seared duck breast glazed with sweet orange sauce. This sophisticated dish is a wonderful addition to party menus and romantic dinners. The easy sauce can be prepared ahead of time and the duck seared right before serving.

Ingredients:

¼ cup granulated sugar
2 tablespoons water
2 tablespoons Sherry vinegar
1 ½ cups orange juice
2 tablespoons shallots, minced
1 1/2 cups chicken stock
4 oranges, sections cut from membranes
2 duck breast halves, seasoned with salt and pepper
¼ cup unsalted butter
2 tablespoons orange zest
Preparation:

Boil the sugar and water for several minutes, until the syrup caramelizes and turns a golden brown color. Add the vinegar, juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than a cup. Add butter and 1 tablespoon of orange zest. Stir in orange sections.

In a skillet, sear the duck breasts over high heat. Cook the duck for about 9-11 minutes on each side. Pour the prepared sauce over the duck breasts and garnish with the remaining orange zest.

This duck a l’orange recipe makes 2 servings.