Caneton à l’orange

Caneton à l’orange

Duckling with orange

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
2 x 1.5kg ducklings
salt
90g butter
2 large oranges
1 tablespoon brandy
watercress, to garnish

Orange sauce

Quantity Ingredient
1 teaspoon sugar
1 tablespoon plain flour
250ml duck stock or water
125ml dry white wine
2 oranges, juiced
freshly ground black pepper
3 tablespoons port wine, (optional)
salt

Method

  1. Season ducklings with salt, rub all over with butter and place a few strips of orange peel inside each bird. Put in baking dish. Roast in a preheated hot oven for 15 minutes, then reduce heat to moderate and continue roasting for 1½–2 hours or until tender. Baste frequently with butter while cooking.
  2. Peel remaining zest from oranges very thinly, using a potato peeler, and cut zest into very fine shreds. Cover with hot water, simmer for 3 minutes, then drain. Cool and reserve for garnish.
  3. Remove pith from oranges and cut oranges into sections. Sprinkle with brandy and leave until required.
  4. Remove duck from pan and keep warm on heated serving dish. Pour off all but 2 tablespoons butter and drippings from baking dish. Add sugar and cook until caramelised, a pale golden colour. Stir in flour and cook for a few minutes until light brown. Stir in stock (this should be made with ducks’ feet, neck, etc.) or water and cook gently until thickened. Strain into saucepan. Add wine, orange juice, salt and pepper. Cook gently for 5–10 minutes. Add a few blanched shreds of orange zest and the port wine, if liked. Garnish duck with orange sections, remaining orange zest and watercress, and serve with sauce.
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