Name: Auberge du Pommiers Canard À L’Orange Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: French
Ingredients: 1 Whole duck (about 4-5 lbs); 2 tsp Salt; 1 tsp Black pepper; 1 cup Orange juice; 1 Zest of 1 orange; 2 tbs Honey; 1 cup Roasted chestnuts; 2 Shallots, finely chopped; 2 cups Endive, sliced; 2 tbs Olive oil

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Hudson Valley roast duck à l’orange, roasted chestnuts, shallot, endive

Preheat the oven to 375°F (190°C). Pat the duck dry with paper towels and season the inside and outside with salt and black pepper.

Season the Duck

Place the duck on a roasting rack in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, basting with the pan juices every 30 minutes.

Roast the Duck

In a small saucepan, combine the orange juice, orange zest, and honey. Bring to a simmer and reduce slightly until it thickens.

Prepare the Glaze

During the last 15 minutes of roasting, brush the duck with the orange glaze.

Glaze the Duck

In a skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté until soft and translucent.

Sauté Shallots

Add the sliced endive to the skillet and cook until just wilted. Stir in the roasted chestnuts and season with salt and pepper.

Add Endive

Once the duck is done, let it rest for 10 minutes before carving. Serve the carved duck with the sautéed shallots, endive, and chestnuts on the side, drizzled with any remaining orange glaze.

Plate the Dish

Whole duck (about 4-5 lbs)

Salt

Black pepper

Orange juice

Zest of 1 orange

Honey

Roasted chestnuts

Shallots, finely chopped

Endive, sliced

Olive oil

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Make Canard À L’Orange Recipe in just 2h . Hudson Valley roast duck à l’orange, roasted chestnuts, shallot, endive

Canard À L’orange Recipe

Ingredients

Duck

Chestnuts

Shallots and Endive

Method

Prepare the Duck