Le Canard A L'orange Chocolaté Recipe
Roasted half-duck rubbed with cocoa nibs and dried coriander, finished with an orange glaze, butter-poached broccolini, potato gratin
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Ingredients
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Duck
Orange Glaze
Butter-Poached Broccolini
Potato Gratin
Method
Duck Preparation
- 1
Rub the Duck
Preheat your oven to 375°F (190°C). Rub the half duck with cocoa nibs, dried coriander, salt, and black pepper. Ensure that the seasoning is evenly distributed.
- 2
Roast the Duck
Place the duck on a roasting rack in a baking dish and roast in the preheated oven for about 1 hour, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
Orange Glaze
- 3
Make the Glaze
In a saucepan, combine fresh orange juice, honey, soy sauce, cornstarch, and water. Bring to a simmer over medium heat, stirring constantly until the glaze thickens. Set aside.
Butter-Poached Broccolini
- 4
Potato Gratin
- 5
Prepare the Potatoes
Slice the potatoes thinly and layer them in a greased baking dish. Mix the heavy cream, minced garlic, salt, and pepper, and pour it over the potatoes. Top with grated cheese.
- 6
Bake the Gratin
Bake in the oven at 375°F (190°C) for 45 minutes or until golden and bubbly.
