Canard a l’Orange

Rating: 4.17 / 5.00 (6 Votes)

Total time: 45 min



Rub the prepared duck with salt, pepper and thyme and brush with olive oil. Fill with orange and apple slices, bay spice and chopped parsley. Roast for 10 min at high temperature then continue to roast for 60 to 90 min at moderate temperature. Baste with white wine and bubble regularly with gravy. Keep the duck warm. Boil the clear soup with a little white wine and thicken with cooled cornstarch. Add orange juice and very thin strips of orange peel. Carve the duck and pour a little of the sauce over it. Serve the rest separately.

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