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Canard ala Orange (Duck ala Orange)
1 4lb. duck
5-6 oranges
1/2 lemon
1 good glass of dry white wine
1.6 oz. butter
1/2 glass of liquor of orange


Brown the duck in a pot with half of the butter.

Press one orange and the half lemon.

Shred the zest of 2 oranges. Rub the skin of the orange on a very fine rape. Whiten this zest by putting it in a cold water saucepan that you will carry to boiling and that you stop as soon as it boils. Now mix them to juice.

When the duck is well-cooked, trim the pot, deglaze with the white wine and the juice of fruit. Replace the duck in the pot, salt and pepper. Cover and leave to cook again for 45 minutes.

Peel the remainder of the orange to lively and cut them. Take the duck out and add the pieces of oranges and the liquor in the juice of cuisson. Reduce heat and mix the remainder of the butter outside the fire. Cut the duck and serve right away.

Preparation Time: Serves:
Recipe Origin: France
Submitted by:
Anne Garrett
United States
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