Nutrition for beauty | Хранене за Красота
Nutrition for beauty | Хранене за Красота
Canard à l'orange (Duck with orange)
Prep Time
1 day
Cooking Time
45 minutes
Yields
2
Ingredients
- 2 duck legs;
- 4 oranges;
- 3 shallots;
- 250 ml of duck stock;
- 1 tbsp. butter;
- 1 tbsp. Cointreau;
- Salt and pepper to taste.
Directions
- Rinse 3 oranges well grate their zest juice them and mix everything together;
- Marinate the duck legs in this mixture for a day;
- Sauté the chopped shallots in a pan with butter and salt over moderate heat;
- Take shallots out when ready and fry the legs for 2-3 minutes on each side, then leave them on the grill to drain the fat off them;
- Combine the shallot with the duck stock, add the orange juice, thicken this sauce (about ½ hour), and finally add the Cointreau;
- Serve the warm legs with a sauce topping and garnish with slices of fresh orange and turnip balls sautéd in butter or other steamed veggies.
Notes
Options:
- If the peel of the oranges is very heavily waxed, replace it with 3-4 slices of candied orange peels, or skip it altogether;
- Instead of duck legs, use duck breasts;
- Replace the duck stock with chicken stock or water if needed;
- Substitute Cointreau with Armagnac.
Credit
Nicole Baulot