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Duck breast with orange sauce
This week I cook the French classic "Canard à l'orange" on the grill. An elegant and classy invitation dish that is also very easy to prepare on the grill or in the kitchen. For the duck breast, I serve an irresistible orange sauce together with a little raw and butter-fried haricots verts. All served and recorded in a scenic setting at the small but very respectable Domaine de la Source winery located in Nice, France. So go out and hunt for nice duck breasts in the store now, all you food lovers, and fire up the grill.
Equipment
- Frying pan or frying pan
- Putty shovel
- Knife
- Beater
- Saucepan
Ingredients
- 3-4 duck breast
- salt
- freshly ground black pepper
Raw crabs
- 8-12 potatoes
- 1 dl rapeseed oil
- 75 gram butter
- salt
- freshly ground black pepper
Orange sauce
- 1 dl sugar
- 2 tbsp water
- 2 tbsp apple cider vinegar
- 3 oranges (peel and juice)
- veal stock/veal broth
- 1 ½ tbsp Maizena
- 75 gram butter
- salt & black pepper
- possibly Cointreau or Madeira or Port
Accessories
- butter-fried haricots verts
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