Duck in orange sauce
In today's post, we bring you a recipe for duck with orange sauce, from renowned chef Olivier Anquier. This recipe will pair perfectly with our Exitv Anni Brut Rosé .
Ingredients
- 1 whole, cleaned duck
- 500g of small potatoes
- juice of 3 oranges
- juice of 1 lemon
- 100 g of sugar
- 1/2 cup of oil
- 2 tablespoons of wine vinegar
- 1 beef bouillon cube
- black pepper and salt
- 20 g of chopped parsley
Preparation method
Peel the potatoes and cook them until al dente. Remove all the pulp from the oranges and cut the peels into thin strips. Boil the peels in a saucepan for five minutes and strain. Repeat the process three times to remove the bitterness from the peel. Save the boiling water and set aside the peels.
Brush the entire duck with oil and season with salt and pepper to taste. Place a little oil in a pan and sear all sides of the duck. Remove the duck and the oil from the pan and add the water from boiling the orange with sugar to the pan. Add vinegar and stir until thickened.
Add the juice of three oranges and the beef broth. Return the duck to the pot, pour the sauce over it, and let it cook for two hours, basting it every ten minutes.
Once cooked, squeeze another orange and a lemon into the pot. Add the potatoes, orange zest, and garnish with parsley.
Serve it with our Exitv Anni Brut rosé sparkling wine and then tell us in the comments what you thought of this great pairing tip.
