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Canard a l’orange –  duck in orange sauce


  • ½ kg duck
  • salt/pepper
  • 3 cups ginger ale
  • 1 cup OJ
  • ½ cup marmalade
  • ½ cup brown sugar
  • 2 tbsp shallots
  • 5 tbsp orange brandy


  • Cut slits in fatless duck skin.
  • Place duck on rack in pan back up in hot oven for 12 min, turn at 7.
  • Cool then place skin side down on pan, rub on salt/pepper.
  • Bake in mod oven for 10 min. Bring ginger ale to boil then simmer til reduced to a cup.
  • Add OJ, sugar, marmalade and chopped shallots and 2 tbsp brandy.
  • Boil then reduce for 30 min. Baste duck skin side up with sauce, cook for 7 min.
  • Add rest brandy to sauce, reduce then pour over duck.

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