I am loving the fresh, ripe citrus fruits over here this winter, they are like edible sunshine. Living in the South of France, I am relishing the opportunity to enjoy citrus fruits so close to the source. Eating a freshly plucked and peeled orange feels like I’m eating forbidden fruit, they are so good and the concept is so foreign to me.
One day, it just wasn’t enough to have the beautiful oranges in the South of France for breakfast, snacks and on salads, I really wanted to have them for dinner as well. I was tempted to make Daube de Boeuf, a stew similar to Beouf Bourguinon, but Provençal style, made with citrus fruit. But, quite frankly, my kitchen here isn’t that well equipped, so I knew it could turn into a frustrating endeavor.
When I went to the market, I was pleasantly confronted by a large display of oranges and the suggestion that they would be ideal for Canard á l’orange. Duck is very popular in France, it can be found on most every menu. So, I wasn’t surprised to stroll into the meat section and find some beautiful looking duck breasts…. et Voila! my menu was set.
Canard á l’orange is an eternally elegant and beautiful dish to serve. It’s easy to put together and is so colorful and fresh looking on the table. I’ve made this recipe several times now, and it always turns out deliciously. The duck breasts are tender and taste almost like foie gras, but not quite as fatty and rich. The skin of the duck is crispy and flavorful. This textural joy dressed with a fresh, flavorful, sweet and tangy sauce is on the edge of ethereal!
Canard á l’orange
Ingredients
2 duck breasts
1 cup chicken broth
1/4 cup port
2 tablespoons vinegar
{balsamic, if you like it sweeter,
red wine vinegar, if you like it tangy,
or one of each for the best of both worlds}
1 cup fresh squeezed orange juice
2 tablespoons minced red onions
1/4 teaspoon salt
2 tablespoons orange zest
3 dried apricots, thinly sliced
{optional, and nontraditional, but I just love apricots with oranges}
1/4 cup butter
2 oranges, cut into sections, membranes removed
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Preparation
Score the skin on the duck breasts and salt and pepper each side.
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In a large sauce pan, sauteé the onions until just transparent, add the chicken broth, port, vinegar, orange juice, onions and salt until it is reduced to a cup. Add the butter, zest and apricots cook until warmed.
Put the fresh orange slices in the sauce after removing from the heat.
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In a sauté pan cook the duck breasts on high heart for 5-8 minutes each side, start with the skin side down. Both sides should be golden brown and the center should be pink when finished.
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Slice the duck breasts and spoon sauce over the slices.
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Pass the remaining sauce at the table.
pour deux {2}
I like serving this with squash, roasted in olive oil with a generous sprinkle of sea salt with herbes de Provence, the herbaceous saltiness is a great complement to the sweetness of the squash.
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A salad of Mache and Arugula tossed with olive oil and sea salt adds the perfect greenery to the meal.
At home, I can usually find find frozen Moscovey duck breasts at Whole Foods. Seattle can find duck at University Seafood and Poultry.
Bon Appetite!
You are adorable and I'm following.
Merry Christmas, Emily !!
& yes, the South of France, Juan les Pins, Antibes, Cannes, Grasse & on & on…
Looks absolutely delicious even at 7 am!! I have never made duck – it's on my endless gastronomic to do list – but I would have to make the whole duck – I like white meat and my husband prefers dark. In the meantime I'll enjoy yours vicariously!! And I just love your new header Emily – so chic!
Wow-
I need to find some duck pronto! This looks amazing, Emily! I love oranges, so this looks perfect.
Happy Monday.
Teresa
xoxo
I do hope you'll have a chance to try this recipe, it one of those things to have in our repertoire.
emily… i posted a big pile of oranges on my fb page today cannot get enough of the color (during our seattle gray days) and the frangrance (adding cloves my fav thing to do this time of year) and the taste… in everything.
this recipe looks so delicious…
hope you are loving every moment there… xx
Incredible header!
Fabulous recipe, have not made duck in many years. Love anything with oranges.