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Serves 4 as a main
When I was invited to a dinner hosted by Chef Jean-François Piège, he described how his previous elaborate style of cooking at the Hôtel de Crillon had evolved into something a lot more simple and homely at his current restaurant in the Hôtel Thoumieux. He told an amusing story of how his wife wanted duck à l’orange for Sunday supper and all he could find at his local corner shop was Orangina, so he used it to make a sauce for the duck. I’m not sure exactly how he made his canard à l’Orangina, but here’s my version. A simple watercress or wild arugula salad works well with this dish.
Mix together the orange zest and juice with the olive oil, cumin, and salt.
Rub the marinade over the duck legs and leave to marinate for a minimum of an hour (or in the fridge overnight).
Preheat the oven to 325°F. Put the duck legs with the marinade into a roasting pan and cook for 1 hour or until tender. Halfway through cooking, baste the duck with some of the pan juices.
Fifteen minutes before serving, pour the orange soda and Cointreau into a large frying pan, place on a high heat, and simmer until reduced by half. Stir in the salt and vinegar before adding the orange segments. Simmer for another 5 minutes.
Serve the duck legs hot, with the orange segments and sauce.
Preparation time: 20 minutes
Resting time: 1 hour–overnight
Cooking time: 1 hour
I was given the hardcopy book as a gift (by my clever sig. other, who now enjoys the fruits!). Over the past 6 months or so I have made a number of the recipes and have found the... Read morePublished 18 days ago by Bonnie M McClelland
Would have liked a bit more variety and there are too many photos of Ms. Khoo.Published 18 days ago by Amy Ahlert
Great recipe's but some are over my head. Can't wait to try some of the recipes thou.Published 1 month ago by Nursewab
I watch her show so I had to have her book. Love it. Great easy French food. The lavender chicken is my favorite.Published 1 month ago by Lois Fisher