Duck with blood orange sauce
A sophisticated and sumptuous duck with blood orange sauce. This dish is topped with a sauce made of juice and orange zest, vinegar and sugar.
1. Preheat the oven at 180°C. (th. 6)
2. Wash the oranges and cut one orange into 8 quarters.
3. Salt and pepper the insides of the duck and brown it in a pot with a drizzle of oil. Place the orange quarters around it and bake uncovered for 30 minutes.
4. During this time, grate the zest of an orange and squeeze 30 cl of orange juice.
5. In a pan, combine the juice with the vinegar and sugar, add the zest and cook over low heat until you get a syrup. Add the veal stock, mix and reduce by half until the sauce coats the spoon. Set aside.
6. Peel and segment 3 oranges by running a knife on its skin. Carve the duck and serve covered in sauce with the oranges.
Photo credit: Sucré Salé
