Restaurants›Georges French Bistro›Duck A L’orange Recipe

Duck A L’orange Recipe

Inspired by Georges French Bistro
Time2h 30m
Serves4

Roasted duck served with sweet potato and carrot puree.

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Ingredients

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Duck and Purée Ingredients

Method

Cooking Instructions

1

Prepare the Duck

Preheat the oven to 375°F (190°C). Rinse the duck inside and out, then pat dry with paper towels. Season generously with salt and black pepper, both inside the cavity and on the skin.

2

Make the Orange Sauce

In a small bowl, mix together the orange juice, orange zest, and honey. Set aside.

3

Roast the Duck

Place the duck on a roasting rack in a roasting pan. Brush the duck with the orange sauce mixture. Roast the duck for about 1.5 to 2 hours, basting with the pan juices every 30 minutes, until the skin is golden brown and the internal temperature reaches 165°F (74°C).

4

Prepare the Sweet Potato and Carrot Purée

While the duck is roasting, bring a large pot of salted water to a boil. Add the sweet potatoes and carrots. Cook until tender, about 15-20 minutes. Drain and return to the pot.

5

Blend the Purée

Add the butter, chicken broth, and fresh thyme to the cooked sweet potatoes and carrots. Use an immersion blender or a regular blender to purée until smooth. Adjust seasoning with salt and pepper if needed.

6

Serve

Once the duck is done, let it rest for 10 minutes before carving. Serve slices of duck on a bed of sweet potato and carrot purée, drizzled with any remaining orange sauce.