Duck à l'orange


  • 1 Duck 2.5 kg
  • 6 unwaxed oranges
  • 70 g butter
  • 1 dsp vinegar
  • 4 dsp of Grand Marnier
  • 1 l brown stock
  • 10 g flour
  • Salt and ground black pepper


  1. Carefully remove the orange peel from 2 oranges with a knife and cut into fine, thin strips, blanch in a pot of boiling water for about 5 min, remove and leave to one side.
  2. Peel the other 4 oranges and separate the segments making sure there is no peel on them. Leave to one side.
  3. Melt 60g of the butter and over a gently heat brown the duck on all sides, season and cover with a lid and leave simmering, on a very low heat, gently for about 1 hour, turning the bird at regular intervals.
  4. Add 1 spoon of the grand Marnier and leave to cook for another 5 min.
  5. Remove the duck and keep it warm by covering with a sheet of foil.
  6. Juice the zested oranges and together with the stock, vinegar, remainder of the Grand Marnier leave to simmer in a pan for 10 mins. Pass through a sieve and remove any fat from the top.
  7. Mix the flour and butter together (beurre manie) and add bit by bit to the sauce so that it thickens.
  8. Put the orange segments into a small pan, add 4 spoons of the sauce and bring to the boil. Add to original sauce.
  9. Carve up the duck and place on to a serving plate pouring any juices left in the foil into the sauce together
  10. Pour a few spoons of the sauce over the duck , sprinkle over the orange zest serve the remainder of the sauce on the side.