Breakfast for the girls today was bacon, eggs, a pluot and banana chips. Lunch was leftover Kerala Beef Fry for hubby and I. The girls had yogurt with raisins, bell peppers, tomatoes and pickles. Dinner was a French classic tonight, canard l’orange, otherwise known as duck in orange sauce. This was my first time making this and it was really quite simple and incredibly flavorful. The sauce came out nice and syrupy while the duck was tender and moist. The orange peel had no bitterness and added a nice texture to the sauce. My husband was leery of eating orange peel, but as soon as he tried it, he was in love! I served ours with roasted yukon gold potatoes and quartered onions that I just stuck in the roasting pan for the last hour, cooking them in the glorious duck fat. They were crispy on the outside and soft on the inside.
Canard L’Orange (Duck In Orange Sauce)
1 whole duck
sea salt to taste
juice of 2 oranges
sliced orange peels
2 tbsp raw honey
1 tsp balsamic vinegar
2 oz broth of choice (I had beef)
Preheat oven to 350 degrees F. With a pairing knife, cut the peel off of one orange. Try to leave as much of the pith (white part) behind. Cut the peel into small strips and set aside. Remove the pith from the outside of the orange and cut the orange into quarters. Place the duck, breast side up in a greased roasting pan. Place the orange pieces inside the cavity of the duck. Sprinkle sea salt all over. Cover and place in the oven for 1 hour, 20 minutes. Remove cover and cook an additional 20 minutes. Increase oven temp to 450 degrees F and cook for an additional 20 minutes to crisp up the skin. Take the duck out to rest for about 10 minutes. In the meantime, make the sauce. Place the orange peels in a sauce pan with water and bring to a boil. Drain and then refill with water and bring to a boil again. Drain and then set the peels aside again. Heat up the orange juice, honey, vinegar and broth in the pan over medium heat and then simmer until reduced by half, about 20 minutes. Add the peels back into the sauce. Slice the breast off the duck and pour the orange sauce over top.
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