Canard à l’Orange or Anatra all’Arancia? Nobody knows exactly where this dish is originally from: the French says it’s France, the Italians says it’s Italy.
I’m not gonna take sides (who am I kidding? Italy of course!), I just want to share with you my version of this dish.
Traditionally it should be made with a whole duck, but since we are only in 2 a whole duck would have been a little bit too much to bring on a table. So i chose the duck breasts, my favorite part.
Duck is quite expensive so – even though I tasted it a few times in restaurants – this was my first time cooking it. I saw many chefs on TV cook it and I couldn’t wait to score the diamond pattern in the skin and make it crispy (yes, these are the kind of things that get me excited in the kitchen).
I served the dish this purple potatoes purèe, but you can choose a veggie side dish of your choice!
- 2 Duck Breasts
- 2 tbsp Butter
- 1 Orange
- 1 tbsp Grand Marnier or Cointreau
- Salt, Pepper
- A pinch of Rosmary
- (optional) 1 tbsp Heavy Cream
- First of all, score a diamond pattern on the skin of the duck breast with the tip of a sharp knife. Dry the breasts with kitchen paper and set them aside.
- Wash the orange, dry it and peel the skin with a potato peeler, then cut it into thin strips (make sure that it's only the orange outside of the skin without the white which is bitter). Boil the skin julienne in water for 1-2 minutes just to soften.
- Squeeze the orange and set aside the juice.
- Warm up a pan and set the duck breast with the skin down without adding any other grease - it will make its own - cook at medium heat for about 10 minutes, then turn them around and cook for another 5 minutes.
- Remove the duck from the heat and put it in a oven-safe plate skin side up. Warm up the oven at minimum heat and then turn it off.
- Season the duck with salt and pepper then place it in the warm oven to rest.
- In the meanwhile prepare the orange sauce: roughly clean the previous pan leaving only a thin layer of duck grease, then turn up the heat and when the pan is hot, pour the Grand Marnier and let the alcohol evaporate completely then add the orange juice and the orange zests.
- Let the sauce reduce then add the butter and mix quickly to make a creamy sauce. Taste it and season it if necessary; if it tastes too bitter add a tablespoon of cream.
- Cut the duck breast into thick slices and cover with the orange sauce.