Duck A L'Orange

Name: Duck A L'Orange
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: You will need a..; Large saucepan with a lid; Fine Grater; Large Baking Tray; Colander; Frying Pan and Measuring Jug; 3 carrots; 2 large potatos; 1 Orange; 1 bunch Leafy Parsley; 1 tsp Sugar for the carrots; 30 g Unsalted Butter; Duck Breast (or chicken breast); 100 ml water for the sauce; cube Chicken stock

Genevieve Gabriella Theresa Gillick @cook_21935082

Since this lockdown myself and my fiance really want to try new foods and this one hit the nail on the head, you dont need to use duck you can also use chicken too, just as yummy! 🌞

Genevieve Gabriella Theresa Gillick @cook_21935082

Since this lockdown myself and my fiance really want to try new foods and this one hit the nail on the head, you dont need to use duck you can also use chicken too, just as yummy! 🌞

Saved

Ingredients

30 Minutes

2 servings

You will need a..
Large saucepan with a lid
Fine Grater
Large Baking Tray
Colander
Frying Pan and Measuring Jug
3carrots
2large potatos
1Orange
1 bunchLeafy Parsley
1 tspSugar for the carrots
30 gUnsalted Butter
Duck Breast (or chicken breast)
100 mlwater for the sauce
cubeChicken stock

Saved

Steps

30 Minutes

1

Preheat the oven to 200°c or gas mark 6
2

Bring a large saucepan of water to the boil with 1/4 tsp of salt
3

Trim the carrots (no need to peel), quarter lengthways and chop into batons (long ways) or just chop round.
4

Peel and chop the potatos into chunks and place into the now boiling water.
5

Now zest and halve the orange, squeeze the juice into a small bowl and set aside. Also finally chop the parsley.
6

Put the carrots into a bowl, add drizzle of oil and season with salt and peppers and the sugar, make sure they are covered then place onto a baking tray, keep the bowl for later, cook for about 20-25 minutes cook until golden, turn halfway through cooking. You can steam the carrots if wanted as I have :)
7

Now onto the potatos, once they are soft drain I'm a colander and season with salt and pepper, a splash of milk then throw the parsley and half the butter, then mash all together.
8

Put your orange zest in the bowl you used for the carrot prep, put salt and pepper in and place the duck (or chicken) into the bowl and coat in the zest, set aside.
9

Place a frying pan on a medium-high heat no oil and once hot lay the duck in the pan skin-side down, fry until the skin is golden, 5 mins. Then turn and cook for 1 min on the other side. After cooked place into the carrot tray skin side up and roast on the top shelf of your oven until cooked fully, 10-12 mins.
10

While Duck is in the oven discard all but 1/2 tbsp of duck fat from the pan and pop back on medium heat, add the water, chicken stock and 3/4 of the orange juice. Stir, bring to the boil and simmer, stirring occasionally until the liquid had reduced by half, 3-5 minutes.
11

Once the duck is cooked remove from the oven to a broad, leave to rest for a few minutes, the duck is cook once it's not pink inside anymore.
12

Now the sauce has reduced, remove from the heat and stir the remaining butter until melted. Taste and add more of the orange juice if you like it a little more orangey.
13

Thinly slice the duck and serve on a plate with the mash and carrots and drizzle the side over the duck.
14

Final step... enjoy! 🍽