Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Canard a L'orange (Duck With Orange) Recipe
    Lost? Site Map

    Canard a L'orange (Duck With Orange)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    English_Rose's Note:

    A tempting adaptation of the favourite classic French dish.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    For the sauce


    1. 1
      Trim the duck breasts to remove any excess fat and score the skin with a diamond pattern.
    2. 2
      To make the sauce, put the sugar and vinegar into a saucepan, bring to the boil and reduce until it begins to caramelise. Add the orange juice, reduce down to one third and add the chicken stock. Leave to simmer.
    3. 3
      Set the oven to 400°F Season the duck breast with salt and freshly ground black pepper. Heat a frying pan over a high heat and add the duck breasts, skin side down. Cook until the skin is golden, turn the breasts over and cook for a further 30 seconds. Transfer to the oven and cook for 4-5 minutes, depending on size. When the duck is cooked, remove it from the oven and leave to rest - skin side up.
    4. 4
      Heat the butter and add the garlic and spinach. Cook briefly until the spinach has wilted and then season with salt and freshly ground black pepper.
    5. 5
      Add the orange zest to the orange sauce and simmer for a minute or so.
    6. 6
      To serve, place a portion of drained spinach on each plate, cut the duck breast skin into slices and fan evenly across the spinach. Put the orange segments into the sauce and gently poach for 15 seconds. Place the orange segments around the duck and pour the sauce around the plate.

    Ratings & Reviews:

    • on October 12, 2009


      We tried this one last night - it was fantastic - thank you so much for posting it, will now impress partner's mother next time she comes to our house for a meal!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Canard a L'orange (Duck With Orange)

    Serving Size: 1 (433 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 598.1
    Calories from Fat 268
    Total Fat 29.8 g
    Saturated Fat 9.0 g
    Cholesterol 335.8 mg
    Sodium 309.2 mg
    Total Carbohydrate 18.1 g
    Dietary Fiber 1.7 g
    Sugars 13.9 g
    Protein 61.4 g

    The following items or measurements are not included:

    white wine vinegar

    oranges, zest of

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes