Le canard a l'orange

Yield: 4 Servings

Measure Ingredient
1 ounce Sugar,
1 ounce Red wine vinegar,
2 \N Oranges, , juice of
\N \N Demi glace,
\N \N Salt,
\N \N Pepper,
\N \N Duck leg quarters, boned, with skin
\N \N Duck breast pieces, boned, with skin
\N \N Onions, sliced
\N \N Apple, diced
\N \N Butter,
\N \N Walnuts, chopped
\N \N Fresh thyme,
\N \N Parsley, finely chopped

For Sauce: 1. Cook sugar and vinegar to a gastrique (blonde caramel).

2. Add orange juice and reduce to a heavy syrup. Add demi glace and reduce if necessary. Season with S & P.

For Stuffing: 1. Sweat onion and apple in butter.

2. Add thyme, salt, pepper, walnuts. Off heat, add parsley.

For Duck: 1. Remove bones from duck legs, leaving one 2" piece pushed up through skin. Fill with 1-2 Tbl. stuffing.

2. Place on foil, shape foil to stand up legs. Place on sheet pan and bake at 350øF for 45 minutes.

3. Season breasts with S & P, cook in hot pan skin side down until crisp and golden (7-10 minutes). Sear meat side and flip to skin side. Finish cooking in 375øF oven for 5-10 minutes.

4. Let rest, slice into aiguillettes (long, thin slices), spoon sauce over.

Notes: Duck With Orange Sauce

Recipe by: chefmad

Posted to MC-Recipe Digest V1 #376, by chefmad <chefmad@...> on Fri, 17 Jan 97.

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