Canard a l’orange is an excellent dish of French cuisine.
Or so the legend goes, given that the first written recipe appeared in France in the 19th century. However, the Italians animatedly claim paternity, even if, in all likelihood, it is a recipe from the Middle East, if we want to be honest.
We have evidence dating back to the Stone Age that shows that ducks and birds were common foods in the canteens of our ancestors, indeed they were not domesticated and it is since the dawn of time that meat is “marinated” and cooked with fruit to make it soft and counter fat.
So let’s leave parochialism aside and enjoy the duck with orange, a sumptuous dish embellished among other things by a delicious pepper jam.
Ingredients for preparing the orange duck with pepper jam
- 1 duck
- 2 organic oranges
- 120 grams of white wine
- 120 grams of red wine
- 100 grams of white vinegar
- 50 grams of sage
- 2 bay leaves
- 110 grams of celery
- 120 grams of carrot
- 120 grams of onion
- 10 juniper berries
- 80 ml of broth
Preparation of the duck with orange
Clean, flame and wash the duck well.
Leave it to soak in water and white vinegar for about 30 minutes.
Drain the duck and place it in a pan. Place 1/2 orange, sage, bay leaf inside and season with salt and pepper.
Put in the oven at 210 °. After about 15 minutes, sprinkle it with white wine and let it evaporate.
Sprinkle with the juice of half an orange and finish cooking, adding a little broth if necessary.
Cook the duck for about 1 hour and 30 minutes.
Meanwhile, prepare the orange sauce: chop the vegetables and brown with oil, adding the duck neck. Pour in the red wine, let it evaporate, add the juice of 1 orange and 1 zest, 1 ladle of broth, the crushed juniper berries, salt and pepper. Boil for 30 minutes and filter. If it turns too slow, bind with a bit of cornstarch.
Cut the duck, arrange it on plates and sprinkle with the sauce accompanying it with pepper jam and baked potatoes.
Which wine to pair with duck with orange and pepper jam?
To this dish of great succulence, we combine a robust red wine, rightly tannic and fragrant like the Sagrantino of the Fongoli winery and no one will be able to resist! Cabernet Sauvignon, Malbec, Amarone della Valpolicella, Frappato, Aglianico, Nerello Mascalese, Refosco, Brunello di Montalcino are always welcome, when it comes to meat dishes with such a complex flavor.
If you want to combine a cocktail, the Boulevardier is ideal.
Recipe courtesy of the Osteria del Vicolo Nuovo