• Koffmans 1
  • Canards Sauvages au Suc d’Orange recipe

    Wild duck with orange juice – serves 4

    • 2 wild ducks
    • 3 seville oranges
    • Salt and freshly ground pepper
    • 50ml/2fl oz Pousse rapier or cointreau
    • 200ml 7fl oz white wine
    • 20g / ¾ oz butter
    • Segments of 2 seville oranges, to serve

    Preheat the oven to 230⁰C / 450⁰F / gas 8. Squeeze the 3 seville oranges, reserve the juice and stuff the ducks with the skins. Truss and season.

    Roast the ducks in the hot oven for 45 minutes – 1 hour; they should be slightly underdone. Pour off the fat from the roasting pan and flame the duck in the pousse raptière. Place them on a dish, breast-side down, and keep in a warm place.

    Drain any remaining fat from the roasting pan, deglaze with the wine and reduce completely. Add the orange juice, reduce by half, then beat in the butter and check the seasoning.

    Carve the ducks, arrange them on a serving dish with the orange segments and coat with the sauce.




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