Duck a l'Orange
Duck a l'orange is a hallmark of classical French cuisine, its sweet-sharp orange sauce designed specifically to cut through the richness of the duck.
A classic French dish of roasted duck served with a glossy, citrus-sharp orange sauce — an elegant centrepiece with roots in formal French cuisine.
Ingredients
Method
Score the duck skin and roast at 180C for about 1 hour 20 minutes until the skin is crisp and the meat cooked through.
Meanwhile, make a caramel from sugar and vinegar, then whisk in orange juice, zest and stock.
Simmer the sauce until glossy and slightly thickened.
Carve the duck and serve with the orange sauce spooned generously over the top.
Scoring the duck skin in a crosshatch pattern helps render the fat and achieve a properly crisp skin.
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