Duck à l’orange

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Ingredients

Serves 4

• 1 duck weighing 3½ lb (1.5 kg)
• 3½ lb (1.5 kg) untreated oranges
• 1 onion
• 1 carrot
• 2 tbsp cognac
• 2 tbsp Grand Marnier
• 1 tbsp balsamic vinegar
• 1.5 tsp cornstarch
• 3 oz (80 g) butter
• 1.5 tbsp oil
• 1 bouquet garni
• Salt
• Pepper from a pepper mill

Preparation

• Wash and remove the zest from 3 oranges
• Squeeze the oranges and set the juice aside.
• Blanch the zest in boiling water for 5 minutes, drain, and set aside
• Completely remove the rest of the peel from the remaining oranges, separate each slice without the membrane between them, and set aside
• Collect the juice left from the peeling process and add it to the squeezed juice
• Peel both the carrot and the onion, and cut them into thin slices

• Heat 2 oz (60 g) of butter and the tablespoon of oil in a casserole, and brown the duck on all sides
• Next, add the onion and carrot slices and sweat them
• Pour a little water in, add the bouquet garni, salt and pepper; cover the casserole and simmer on low heat for 45 minutes
• Add the cognac and Grand Marnier, and continue cooking for another 45 minutes
• After cooking, wrap the duck in aluminum foil and let sit 10 minutes in the oven at 175°F (75°C)
• Collect the juice from the casserole and, using a chinois, strain the juice back into the casserole; add the orange juice and balsamic vinegar
• Cook on low heat for 10 minutes
• Filter, then add the cornstarch, previously thinned with 2 tablespoons of cold water
• Reheat in the casserole while stirring to thicken the mixture; check the seasoning
• Keep the sauce warm
• Melt the rest of the butter in a frying pan and cook the orange slices for 1 to 2 minutes
• Remove the duck from its foil, carve it into portions and place the portions on a warm serving dish; pour some sauce over the duck, surround with the orange slices and finally, decorate the dish with the orange zest that you set aside
• Pour the rest of the sauce in a sauce boat, bring to the table with the duck and serve

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