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Dinner | Meat

Duck a l’orange

Duck a l’orange brings to the table protection for your DNA, eyes, brain and immune system

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Duck a l’orange recipe
Serves:
4
Preparation:
20 Mins
Cooking:
40 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Gluten, Sulphur dioxide
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What are the health benefits of Duck a l’orange?

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.

 

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Ingredients

Method

Ingredients

150g/3½fl oz butter, softened nutritional information
150g/3½fl oz butter, softened
24g/2 tbsp caster sugar nutritional information
24g/2 tbsp caster sugar
350ml/12fl oz chicken stock nutritional information
350ml/12fl oz chicken stock
600g/4 duck breasts, scored nutritional information
600g/4 duck breasts, scored
90ml/3fl oz whole milk nutritional information
90ml/3fl oz whole milk
24ml/2 tbsp olive oil nutritional information
24ml/2 tbsp olive oil
200ml/juice of 2 oranges nutritional information
200ml/juice of 2 oranges
2g/zest of 2 oranges nutritional information
2g/zest of 2 oranges
1 kg/2lb 4oz white potatoes, peeled and quartered nutritional information
1 kg/2lb 4oz white potatoes, peeled and quartered
12ml/2 tbsp white wine vinegar nutritional information
12ml/2 tbsp white wine vinegar
More about these ingredients

Method

Simply follow our simply laid out recipe:

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.

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