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Origami bouche de canard recipe

27-12-2016, 14:01

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Origami bouche de canard recipe

Photo: David Loftus

Chef Jean-Franois Pige once shared an amusing story of methods his wife wanted duck l’orange for Sunday supper and all sorts of he may find at his local corner shop was Orangina, so he tried on the extender to create a sauce for that duck. Sounds best to us! The recipe, following the jump.

After I was asked to some dinner located by Chef Jean-Franois Pige, he described how his previous elaborate type of cooking in the Htel de Crillon had become something much more easy and homely at his current restaurant within the Htel Thoumieux. He told an amusing story of methods his wife wanted duck l’orange for Sunday supper and all sorts of he may find at his local corner shop was Orangina, so he tried on the extender to create a sauce for that duck.

I’m unsure just how he earned his canard l’Orangina. but here’s my version. An easy watercress or wild arugula salad utilizes this dish.

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Reprinted with permission in the Little Paris Kitchen

Canard L’Orangina Recipe

Ingredients

4 duck legs
7 tablespoons orange soda (Orangina)
two tablespoons Cointreau
pinch of salt
1 teaspoon dark wine vinegar
4 oranges, reduce segments

Marinade

finely grated zest and juice of 1 Orange
1 tablespoon essential olive oil
1/2 teaspoon ground cumin
1 teaspoon salt

Directions

To help make the marinade, mix together the orange zest and juice using the essential olive oil, cumin and salt.
Rub the marinade within the duck legs and then leave to marinate for at least an hour or so (or perhaps in the fridge overnight).
Preheat the oven to 325°F. Place the duck legs using the marinade right into a roasting pan and prepare for one hour or until tender. Midway through cooking, baste the duck with a few of the pan juices.
15 minutes before serving, pour the orange soda and Cointreau right into a large fry pan, put on a higher heat and simmer until reduced by half. Stir within the salt and vinegar before adding the orange segments. Simmer for an additional a few minutes.
Serve the duck legs hot, using the orange segments and sauce.

Check out these duck recipes for supper on Food Republic:

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