Salted Kiss - Le Baiser salé
  • About
  • Recipes Blog
  • Entree, Salads, Sides
    • Quiche,Salted tarts
    • Hors d'Oeuvres and Entrees
    • Soupes
    • Salads
  • main ingredient
    • Eggs
    • Pasta & Rice
    • Vegetables
    • The Sea
    • Feathers >
      • Mustard and Thyme Chicken Maryland
      • EMU
      • Rabbit
      • Cordon Bleu
      • Roasted Chicken
      • Poulet a la Provencale
      • Duck a l'orange
      • Dinde au Whisky à la Jean-Francois
    • Blue White Red Meat >
      • Osso Buco Gremolata
      • Crocodile
      • Kangaroo
      • Stuffed Cabbage Veal&Porc
      • Beef >
        • Meatballs chez Jill
        • Boeuf Bourguignon "the famous"
      • Porc >
        • Ribs
        • Sausages and Lentils
        • Potatoes married to Bacon
      • Lamb and Mutton >
        • Tajine
        • Dominique's Lamb Curry
        • Spiced Lamb Shanks
  • Desserts
    • Pastry, and sweets
    • Clafoutis
    • Madeleines
    • Panna Cotta et coulis de Mangue
    • Lemon mousse
    • Cocoballs
    • Crepes Fortunate
    • Pear and almond Tarte
    • Apples and Blackberry Brown tart
    • Gateau au chocolat
    • Apples cake
    • Caramelised Pears Cake
    • Far
    • Apples Tart
    • Prune Tarte
    • Apples and Pears Compote
  • Sauces, dips and more
    • Tapenade
    • Sauces & Vinaigrette >
      • White butter sauce - Beurre Blanc
      • Bechamels and basic sauces
      • White sauce
      • Roux
      • Mayonnaise
      • Pistou
      • Vinaigrette
    • Spices and Herbs >
      • Bouquet Garni
      • Baharat Spices blend
    • Technics >
      • Vol au Vent & Bouchee a la Reine cases
      • Whole fish
  • Contact

Duck a l'orange

Ingredients

4 Duck Maryland legs
2 tablespoons Olive oil
4 shallots, chopped
6 garlic cloves, chopped
2 lemongrass stems, white part only, bruised
2 spring onions chopped
2 star anise
2 cinnamons sticks
1¼ teaspoon five-spices 
juice of 5 oranges
grated zest of 1 orange
3 tablespoons shaoxing rice wine
4 tablespoons fish sauce
1 teaspoon ground black pepper
500ml young coconut water approx.

 
Method :
  1. Heat a large frying pan over medium heat then add the oil and sear the duck Maryland legs, skin side down first, for 3 minutes on each side, or until browned.
  2. Remove the duck from the pan and set aside.
  3. Drain the fat from the pan, leaving about 2 tablespoons in the pan.
  4. Return the duck to the pan again over medium heat.
  5. Add the shallots, garlic, lemongrass, star anise, cinnamon and five-spice and cook for 3 minutes or until fragrant.
  6. Add the orange juice, orange zest, spring onion, rice wine, fish sauce, pepper.
  7. Add enough coconut water to cover the duck.
  8. Bring to the boil then reduce to a low simmer.
  9. Cover the pan and cook for 2 hours, or until the duck is tender.
  10. Transfer the duck to a serving platter.
  11. Bring the liquid in the pan to the boil and cook for 10minutes to reduce the sauce.
  12. Pour the sauce over the duck and garnish with the star anise and cinnamon sticks.
  13. Serve with baguette and rice.
    Can be cooked a day before or re-heated the day after.