Roast Duck With Orange Sauce - Canard a L' Orange Julia Child Recipe - Food.com (2024)

• Stock

• 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

• Sauce

• 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)

• Duck

• 2 lbs ducklings
• salt (to taste)
• pepper (to taste)

directions

• Start the stock for the sauce well in advance.
• Brown duck parts with carrot and onion in oil. (or brown carrot and onion with gleaned duck fat).
• Add bullion and water.
• Simmer with herbs and reduce to 2 cups.
• Skim fat, any scum, strain, and set aside, or refrigerate until needed.
• To begin the sauce, bring water to simmer while preparing orange peel.
• The peel is for both the roasting duck, and the sauce. This also, needs to be done in advance.
• Peel oranges, making sure that the strips are only the orange colored part, not the bitter white.
• Julienne into strips about 1/8" or less by 1 1/2 ".
• Simmer in water 6 minutes, drain, rinse in cold water, dry, and set aside.
• Peel orange segments, put in covered container, and set aside, or refrigerate.
• Prepare duck by trimming loose fat, making sure all feathers are gone, and remove wishbone from breast (optional).
• Prick skin to allow fat to escape, and to baste the duck during the cooking.
• Season cavity of ducks with salt and pepper, and place 1/3 of orange peel and 1/3 of orange segments inside.
• The small ducklings will take about 25 to 30 minutes to roast, so you might want to continue the sauce at this point and preheat the oven to 450°F.
• In a saucepan, blend sugar and vinegar over low heat to dissolve.
• Boil rapidly until mixture begins to caramelize.
• Lower heat to simmer, add half the duck stock, and stir until mixture is no longer caramelized.
• Remove from heat.
• Add remaining stock, blended cornstarch with 2 tablespoons of the port, remaining orange peel, and all but a few orange segments (saved for garnish).
• Simmer for 3-4 minutes, correct seasoning, and keep warm. Sauce should be clear and slightly thickened.
• Place ducklings on rack in small roasting pan, breast side up and place in oven.
• Roast 5 minutes, reduce heat to 350°F, and turn on side, and place back in oven.
• Continue to roast and turn, until duck is breast up. Roast 25 to 30 minutes total.
• When ducklings are done (juice will be rosy clear) place on warmed individual platters and keep warm.
• Finish sauce by removing fat from roasting pan and deglaze with port.
• Add to sauce.
• Bring sauce to simmer, add orange liqueur, and correct seasoning with lemon juice if sauce seems too sweet.
• Remove sauce from heat, swirl in butter and spoon some over ducks and put remainder in a warmed sauceboat.
• Garnish ducks with remaining orange segments, place rice and peas on platters and serve.