A classic french recipe duck à l’orange features roasted duck with a crispy, crackling skin glazed with an orange sauce. This sauce is made with Dom Pacello Royal orange concentrate, chicken stock and orange juice. It is perfectly suited to cut through the richness of the duck.
Duck legs
Ingredients4 braised duck thighs 5cl Grand Distilleries Peurex Original Dom Pacello Royal Orange 1 large onion a few sprigs of thyme salt and pepper (to taste) |
MethodPut the duck legs in a casserole dish with the aromatics and Original Dom Pacello Royal Orange, season with salt and pepper. Roast in the oven at 200°C for 45 minutes. |
Sauce
Ingredients50g sugar 7cl wine vinegar 5cl Grandes Distilleries Peureux Original Dom Pacello Royal Orange 10cl orange juice 40cl demi-glace chicken stock zest of one orange (cut into thin strips and blanched 3 times) salt and pepper (to taste) |
MethodMake a dry caramel with the sugar. Cool with the vinegar then add the orange juice and the Original Dom Pacello Royal Orange. Boil for 5 minutes then add the demi-glace chicken stock. Season with salt and pepper. Simmer for 15 minutes. Take the casserole dish out of the oven and deglaze with Original Dom Pacello Royal Orange. Pour the sauce over the top. Simmer for another 40 minutes. Remove the thighs from the sauce. Pass the sauce through a fine sieve then reduce until it coats the back of a spoon. Check the seasoning then add the thin strips of orange zest. |
Assembly
Ingredients2 oranges cut into segments |
MethodDecorate the dish with the orange segments and carved orange slices. Put the thighs in the centre of the dish, coat with sauce and put the remaining sauce in a sauce boat. This dish is traditionally served with game chips. |
Recipe courtesy of Grandes Distilleries Peureux
