Anatra all’arancia

Did you know, that the famous duck dish, Canard à l'orange is actually not a french speciality? Originally it is from the Tuscany, Italy. Already long before the French Cuisine claimed it for itself, it was prepared in Folrence under the name Papero alla melarancia in the 14th century. Catherine de' Medici brought it to the french courtyard when she married to Henry of Orléans in 1533.


I was kind of curios about this dish and was searching almost all morning for a recipe, and I have found loads of them, so it was impossible to decide which on to use. Of course I have not cooked a whole duck, only one breast. Here is one recipe for a whole duck.


Salt and pepper a duck inside and outsie, after fry on a mixture of butter and olive oil until golden brown. Throw away the unnecessary fat. Placing the duck on its side put it to the oven on 160°C for an hour. Zest one orange and set aside. Peel another 2 oranges, so that it has no white parts on it and cut filets out of it and set the juice aside for the sauce. Press the juice of three more oranges as well. Add the oranges zest in boiling water and repeat it twice. In another pot add 4 tablespoons sugar and 1 tablespoon water, let it caramelize, add 3 tablespoons sherry vinegar, 200 ml red or white wine and the orange juice. Let it reduce, add orange zest, 200 ml chicken stock and cook for another 15 minutes. You can also add some cognac, Cointreau or Grand Marnier.
Set the duck for a rest so that the breast is on the bottom on 60°C for 15-30 minutes. Bring the sauce once more to boil and stir in 2 tablespoons of ice cold butter. Serve the duck with the sauce and warm orange filets. (source)