Duck a L'Orange

Some might think of duck à l'orange as a tired cliché of the 1960s, but with a classically trained French chef in residence you’ll be surprised to find out how delightful this old recipe actually is. Sebastien has reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: eating a confit of duck still feels wonderfully extravagant.
Duck a L'Orange
Some might think of duck à l'orange as a tired cliché of the 1960s, but with a classically trained French chef in residence you’ll be surprised to find out how delightful this old recipe actually is. Sebastien has reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: eating a confit of duck still feels wonderfully extravagant.

Ingredients

Duck, duck fat, salt, Orange Jus: veal bones, water, orange, fresh thyme rosemary, onion, carrots, garlic, sugar, salt, pepper

Preparation

Allow to defrost. Reheat duck in oven on preheated 180c oven for 10 minutes. Heat Orange Jus in microwave

Nutritional Information

Meal Type Duck
Weight (g) 520
Serves 2
Energy 403 cal
Protein 29g
Fat 21g
Saturated fats 7g
Carbs 8g
Sugar 5g
Sodium 976 mg
$26.00

* excluding delivery

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