Duck à l’orange priority allergen-free recipe
Duck à l’Orange is festive enough to serve for the holidays and allows you to serve poultry without committing to a large turkey. Our recipe is a favourite and, as always, contains no priority allergens.
Ingrédients
- 1 large duck leg per person
- The peel of an orange, cut into thin strips
- 250 ml (1 cup) cold water
- 125 ml (1/2 cup) white sugar
- 250 ml (1 cup) white vinegar
- 125 ml (1/2 cup) white sugar
- 1 container of veal stock
- 250 ml (1 cup) Cointreau or Grand Marnier liqueur
Preparation
- Place the duck legs in a dripping pan (skin on top). Roast in the oven for 1 hour and 30 min at 350 ° F (175 ° C).
- First reduction: While the duck is roasting, add the orange peel strips to 250 ml (1 cup) of cold water and 125 ml (1/2 cup) of white sugar.
- Bring to a boil. Lower the heat and simmer for a few minutes.
- Second reduction: In another small saucepan, mix 250 ml (1 cup) of white vinegar with 125 ml (1/2 cup) of white sugar and reduce by half on medium heat.
- Deglazing: After the duck has roasted 30 minutes, remove the fat from each leg, and deglaze the dripping pan with the veal stock, then with the two reductions.
- Return the duck legs to the dripping pan and roast in the oven for the remaining hour of cooking time at 350 ° F (175 ° C), scraping the bottom of the pan from time to time.
- Pour the desired amount of Cointreau or Grand Marnier onto the duck moments before you remove it from the oven.
If desired serve with a side of mashed potatoes.
Tip:
If ever your serving sauce turns out too thin for your liking, continue reducing it separately in a saucepan on the stove top.
Please note:
The recipes we provide are meant to be priority allergen-free. However, it remains important to do your own nutrition labelling revision in accordance with your specific dietary restrictions.
