Caneton Braise A Lorange

Recipe By:
Norman
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  • Yield 4 Servings
  • Level Medium

A braising recipe made of duckling with oranges.
 

Ingredients

  • 1 duckling (about 1.5-2 kg)
  • 30 grams butter
  • 300 ml brown stick
  • 300 ml espagnole sauce
  • 4 oranges
  • 1/2 lime
  • Salt and pepper to taste
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Directions

  1. 1. Clean duckling. Season. Brown in butter. Remove.
  2. 2. Drain off fat. Swill pan with brown stock and espagnole sauce. Add duckling and braise lilt duckling is done and gravy is quite thick.
  3. 3. Clear sauce of grease. Reduce to a stiff consistency and rub through a sieve.
  4. 4. Add juice of two oranges and half lime and a julienne of the yellow part only of orange
  5. 5. Rind. Re-heat but do not boil.
  6. 6. Glaze duckling with sauce. Dish and surround with segments of orange, skinned and pipped.
  7. 7. Serve remaining sauce separately.