View source for Recipe:French/Duck à lOrange Canard à lOrange

{{RecipeCard
|name=Duck à l'Orange (Canard à l'Orange)
|cuisine=French
|region=France
|category=
|difficulty=3
|equipment=
|keyword=duck, pepper. sauce: 3 oranges, grand marnier, red wine vinegar, brown veal stock
|description=
|source=Observatory Recipe Research Kitchen
|ingredients=
* 1 whole duck
* salt
* pepper. Sauce: 3 oranges (juice + zest)
* 100ml Grand Marnier
* 50ml red wine vinegar
* 200ml brown veal stock
* 50g sugar
* butter
|steps=
# '''Roasting''' — Roast duck at 200°C (400°F) 1.5 hrs; rest.
# '''Making''' — Make caramel with sugar + vinegar.
# '''Adding''' — Add orange juice, zest, Grand Marnier, stock.
# '''Reducing''' — Reduce; mount with butter.
}}