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Le Chaudron recipe
Canard à l'orange et au miel
Duck with orange and honey
⏱ 120 minServes 6Hard460 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1duck (2 kg / 4½ lb)
4oranges, zested and juiced
80 g (3 oz)sugar
2 tbsphoney
50 ml (3½ tbsp)wine vinegar
300 ml (1¼ cups)chicken stock
50 ml (3½ tbsp)Grand Marnier
30 g (1 oz)butter
- 1 duck (2 kg / 4½ lb)
- 4 oranges, zested and juiced
- 80 g (3 oz) sugar
- 2 tbsp honey
- 50 ml (3½ tbsp) wine vinegar
- 300 ml (1¼ cups) chicken stock
- 50 ml (3½ tbsp) Grand Marnier
- 30 g (1 oz) butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Prick the skin, salt and roast at 180 °C (350 °F) for 1¼ hours, basting regularly.
- Cook the sugar, honey and vinegar to an amber caramel.
- Add the orange juice and stock and reduce.
- Add the blanched zest and Grand Marnier, then strain.
- Off the heat, whisk in the cold butter.
- Carve the duck, spoon over the sauce and garnish with orange segments.
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