Roast Duck With Orange Sauce – Canard a L’ Orange Julia Child

May 09, 2023May 9, 20230 2
Roast Duck With Orange Sauce - Canard a L' Orange Julia Child is a classic French dish featuring tender and juicy duck meat served with a tangy orange sauce.
in Main

Prep

30min

Cook

120min

Ready In

150min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons peanut oil
1 duck giblets ( along with neck , wing tips cut into 1-inch pieces , if not in frozen duck , use some of the fat from d )
1 carrot ( sliced )
1 onion ( sliced )
1 cup bouillon ( beef )
3 cups water
4 parsley sprigs
1 bay leaf
1/4 teaspoon sage
1 quart water
4 oranges
3 tablespoons sugar
1/4 cup vinegar ( red wine )
1 tablespoon cornstarch
3/4 cup port wine ( I use Ruby port )
1 1/2 ounces orange liqueur
1/2 teaspoon lemon juice ( optional )
1 tablespoon butter ( softened )
2 lbs ducklings
salt ( to taste )
pepper ( to taste )

Nutrision Information

Servings Per Recipe
4
Calories
605
Sugar
26g
Fat
42g
Roast Duck With Orange Sauce - Canard a L' Orange Julia Child is a classic French dish that has been popular for centuries. The dish was made famous by chef Julia Child, who featured it in her cookbook Mastering the Art of French Cooking. This impressive dish is perfect for special occasions and dinner parties. The tender, juicy meat pairs perfectly with the tangy, flavorful orange sauce, creating a meal that is sure to impress your guests. Serve with a side of roasted vegetables or a crisp salad for a complete meal.

Instructions

1.Preheat the oven to 375°F.
2.Heat the oil in a large Dutch oven or casserole dish over medium-high heat.
3.Add duck giblets, neck, and wing tips to the dish and sauté until browned.
4.Add carrot and onion and continue to sauté for an additional 5 minutes.
5.Pour in beef broth and water and add parsley, bay leaf, and sage.
6.Bring to a simmer and cook for 30 minutes.
7.Strain the liquid and set aside.
8.Grate the zest of two oranges and set aside.
9.Squeeze the juice from the oranges and add it to a saucepan with sugar and red wine vinegar. Cook over high heat until the mixture thickens.
10.Mix the cornstarch with water, then whisk into the saucepan with the port wine and orange liqueur. Cook until thickened.
11.Remove from heat and add lemon juice (optional), butter, and orange zest.
12.Season the duck with salt and pepper, then roast for 90 to 120 minutes, basting occasionally with the reserved liquid.
13.Slice the duck and serve with the orange sauce.

PROS

Roast Duck With Orange Sauce – Canard a L’ Orange Julia Child is a delicious and impressive dish that is sure to wow your dinner guests.
The tender meat and tangy orange sauce create a perfect balance of flavors.

CONS

This dish can be time-consuming to prepare, and duck can be an expensive ingredient.
Additionally, some people may find the gamey taste of duck meat unpleasant.

HEALTH & BENEFITS

While duck meat is high in fat, it is also a good source of protein, iron, and vitamin B-12. The orange sauce contains vitamin C and antioxidants that may support a healthy immune system.

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