Duck L‘Orange

Who says jam is only meant for bread? St. Dalfour’s range of delectable jams are perfect for gourmet cooking and pastries, too – what better to showcase the superbly orange flavours of St. Dalfour’s marmalade than an authentic French recipe, Duck L’Orange?

 

INGREDIENTS:

400 g St. Dalfour Orange Marmalade

2 tsp five spice powder

2 tbsp sea salt

1 duck, cleaned, innards and excess fat removed

1 tbsp sea salt

1 tbsp good quality black pepper

2 tbsp maltose

juice of 2 oranges

 

FOR ORANGE SAUCE

300 g St. Dalfour Orange Marmalade

200 g freshly squeezed orange juice

half orange, sliced

50 g lemon juice

50 g sugar

100 g duck or chicken stock

2 tsp cornstarch, diluted with 1 tbsp water

salt and pepper to taste

40 g cold French butter

 

METHOD:

1. Preheat oven at 180°C. Rub the cavity of the duck with marmalade, five-spice powder and salt.

2. Rub the duck skin with sea salt and black pepper.

3. Roast duck in oven until golden brown (about 45 minutes). Mix maltose with orange juice and use to glaze skin every 15 minutes.

4. Reduce the temperature to 90°C and continue cooking until the meat reaches an internal temperature of 80°C.

5. Make orange sauce: combine marmalade, orange juice, orange slices, lemon juice and sugar over medium high heat. Reduce until 3/4 of a cup of liquid remains. Add duck stock and continue to simmer over low heat for 10 minutes. Add cornstarch mixture to thicken, then monte with cold butter.

6. Remove duck from roasting tin. Allow to rest for 20 minutes before carving.

7. Serve with orange sauce, roasted potatoes and green peas on the side.

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Advancing food science, culinary & agrotechnology | MY • SG

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