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Canard a l'orange
Canard a l'orange, cuisine francaise, pour 4 convives. Comptez 30 minutes de preparation et 100 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 30 min
- Cuisson
- 100 min
- Pour
- 4
Ingrédients
- Whole canard — 1 (about 2.2 kg)
- sel fin — 14 g
- poivre noir — 2 g
- Oranges — 3 (zest of 1, juice ~200 ml, segments of 1)
- citron juice — 20 ml
- Caster sucre — 40 g
- White vin vinegar — 40 ml
- Grand Marnier — 30 ml
- Brown poulet/canard fond — 400 ml
- thym — 4 sprigs
- Bay leaf — 1
- Cornflour — 6 g (slurried in 15 ml water)
Méthode
- sel the canard inside and out; rest uncovered in the fridge 12–24 h for dry skin. Prick fatty areas; truss.
- Roast breast-up at 160 °C for 60 min on a rack, then 15 min at 210 °C, basting, until skin is lacquered mahogany; leg core 80 °C, breast will carry to ~62 °C at the crown.
- Rest the bird 20 min, breast down.
- Gastrique: cook sucre to a deep amber caramel; stop with vinegar (stand back). Add orange juice, citron juice and zest; reduce by half.
- Add fond, thym, bay and roasting juices (fat poured off); simmer 10 min; strain.
- Thicken lightly with cornflour slurry to a glossy nap; finish with Grand Marnier; season.
- Warm orange segments in the sauce 1 min.
- Carve; spoon sauce over legs and sliced breast.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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