Canard à L'Orange
Ingredients:
1 Duck Breast (skin-on)
1 Lemon (for zest and juice)
4 Blood Oranges
4 tbsp Sugar
1 tbsp Water
80 ml Red Wine Vinegar
500 ml Veal Stock
2 tbsp Cointreau
Note: Traditionally, Canard à L'Orange is made with regular oranges. However, I’ve decided to put a seasonal twist on this classic by using blood oranges. Their rich, vibrant red color adds a beautiful visual contrast to the dish, while their slightly sweeter, deeper flavor creates a more complex sauce than regular oranges. This is my take on a timeless French dish, reimagined with a touch of seasonal flair.
Method:
Score and season both sides of the duck breast, then let it dry brine in the fridge for at least one hour.
For the sear, start with a cold pan. Place the duck skin-side down and render the fat, cooking until golden and crispy. Transfer the duck to the smoker and cook until it reaches an internal temperature of 54°C (130°F). Rest the duck for 10 minutes. Reserve the rendered fat in the pan and keep the fond (caramelized bits) in the pan.
Zest and cut the blood oranges into quarters, then smoke them until softened. Blanch the zest to remove the pith, then shock it in an ice bath.
In a separate pan, caramelize 4 parts sugar and 1 part water until golden. Add a splash of red wine vinegar, then squeeze the juice from the smoked oranges into the pan.
Let the mixture reduce by half, then add veal stock and reduce again by half until the desired consistency is reached.
Strain the sauce into the pan with the fond, then add 2 tablespoons of Cointreau and the orange zest.
To plate, slice the rested duck breast in half. Serve with the sauce, a caramelized shallot, and a twist of smoked blood orange.
Voila!