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Caneton a l'orange

Method

  • The day before you want to serve this dish, remove the necks, gizzards, etc. from the duck. Prick the skin all over with a thin skewer and then pour boiling water over the top. Then put on a rack and refrigerate overnight, uncovered. (This helps achieve crispy skin.)
  • Chop up the discarded bits and pieces of the duck. Then heat a thin layer of oil in a large heavy-bottomed pot and brown the duck bits with the onion and carrot until slightly coloured. Add the stock, bay leaves and parsley. Stir and simmer for about 1 hour. When ready, set aside to cool, strain and also refrigerate overnight.
  • The next day, preheat oven to 220°C fan forced (240°C normal).
  • Place the duck on a rack over a baking tray and rub all over with seasonings and olive oil. Then cook in the oven for about 1 hour. Allow the duck to cool, before removing the legs and breasts.
  • Turn the oven temp. up to 240°C fan forced (260°C normal) and cook the duck, skin side up, for about 10-15 mins until crispy.
  • While the duck is cooking, put the sugar and red wine vinegar in a heavy-bottomed pot and cook until caramelised. Then add the strained duck stock and bring to the boil.
  • Combine the arrowroot and port. Then add to the sauce and cook until lightly thickened, continually whisking, before adding the finely grated orange rind and Grand Marnier. Stir, taste for seasoning and gently stir in the orange segments. Turn the heat right down and simmer until the duck is ready. 
  • Serve with your favourite steamed green vegies on the side.
  • from "Tolarno Bistro - The Life, Times and Recipes of a Remarkable Restaurant" by Iain Hewitson & Bob Hart

Ingredients

  • 1-2 large ducks
  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 1 carrot, sliced
  • 2 litres salt-reduced chicken stock
  • 2 bay leaves
  • 4 fresh parsley sprigs
  • sea salt & freshly ground pepper
  • olive oil
  • 4 tbsp sugar
  • 150 ml red wine vinegar
  • 50 gm arrowroot
  • 4 tbsp port
  • 1 orange
  • a good slurp of Grand Marnier (or any other orange liqueur)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm