Duck a l'orange, known in French as canard a l'orange, is a fancy and classic French dish you can make at home. It can also be braised, but this version is roasted.
For beautifully tender meat, the duck is first covered and almost steamed in an oven for approx. 80 minutes. It's then uncovered and roasted to obtain that beautiful brown crispy skin.
Keep the excess duck fat; that is gold! So lovely with roasted potatoes; see my recipe.
Make sure you scrape those dark caramelisation bits in the pan's bottom and mix them well. That's the flavour to your jus, and the sauce will be incredible.
If you want to go more classic, you can add a little Grand Marnier liqueur to the sauce and garnish with blanched julienne of orange zest and some orange segments.
When serving, pour the sauce around the duck to retain that nice crispiness in the skin. Great served with green beans and roasted potatoes cooked in duck fat, of course!
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