Duck a l’orange brings to the table protection for your DNA, eyes, brain and immune system.
Known as a French classic there are claims that it actually originated from Florence in Italy, where it was called Papero alla melarancia. It’s claimed it was exported to France in 1529 where it was renamed Canard a l’orange.
Wherever it originated from, it’s a lovely fruity dish that everyone can now enjoy.
Ingredients Click to find out more about the ingredients
150g/3½fl oz butter, softened
24g/2 tbsp caster sugar
350ml/12fl oz chicken stock
600g/4 duck breasts, scored
90ml/3fl oz whole milk
24ml/2 tbsp olive oil
200ml/juice of 2 oranges
2g/zest of 2 oranges
1 kg/2lb 4oz white potatoes, peeled and quartered
12ml/2 tbsp white wine vinegar
1) Preheat the oven to 180C/350F/Gas 4. 2) Place the potatoes in a saucepan and cover in cold water. Heat to a simmer and cook for 15-20 minutes, or until the potatoes are soft. 3) Drain and mash. 4) Add the milk and butter to the potatoes and mix well. Set aside until ready to serve. 5) To make the sauce, place the sugar in a medium frying pan and heat it. Once it turns to a caramel, add the orange zest and juice, white wine vinegar and stock and cook until the volume of liquid has reduced by half. 6) Heat a large ovenproof frying pan and add the oil. Once hot, add the duck skin-side down and cook for four minutes. Turn the duck over and place in the oven for eight minutes. 7) To serve, place a spoon of the potatoes on each plate. Slice the duck on an angle and lay it on the mash. Spoon the orange sauce over the duck.