Canard à l'orange ( Duck breast in Orange sauce) 法式香橙鸭胸

I never know combine duck and orange can be tasted so nice, until I found the answer in Paris trip. We asked the staff from the hotel where we stayed to recommend a good restaurant for dinner. He were suggested us to a restaurant just located nearby. And we had this most yummy orange duck breast in this restaurant (will update in later travel post).

Canard à l'orange ( Duck breast in Orange sauce) 法式香橙鸭胸 

2 duck breast ~560g, rub with 1tsp sea salt, marinate for 2hrs

1 medium carrot, cubed

1 yellow onion, sliced into 4 cubes

1tbsp Olive oil 

Orange sauce ingredients

50ml fresh orange juices

100ml duck stock

2tsp Cointreau (orange liquid)

2tp red wine vinegar

1tsp sugar or to taste

1/4tsp salt or to taste

1/2tsp oyster sauce 

1tsp corn starch ( to thicken the sauce)

Some orange thin julienne strips 

Method

1. Drizzle olive oil in a cast-iron pot, place duck breast in the pot, then put in carrot and onion. Cover the pot, place in a pre-heated oven and cook at 180C for 45mins (To test the doneness, pierce the duck breast with a fork. If juices run clear (not pink), then it is cooked).
2. Remove duck breast from the pot, set aside. Pour the stock into another bowl, skim off the fat on top, keep the duck stock for orange sauce.
3. To prepare the orange sauce, add orange sauce ingredients in a saucepan, cook for 1-2mins.
4. Mix the corn starch with one tablespoon of cold water in a small bowl until smooth. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy.
5. To pan fry cooked duck breast till golden brown over low heat. Before serve, pour orange sauce over the roasted duck breast, sprinkle some orange julienne strips, enjoy with mashed potato, rice and vegetables.

Largely adapted from this recipe at 750g website, by Sonia aka Nasi Lemak Lover

I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal