Autumn has finally arrived, and to celebrate the new season I embraced a new French challenge: Magret de Canard a l’Orange.
It may seem like a complicated dinner, however it is not difficult to make.
Ingredients:
2 Magrets de Canard
Juice from 2 oranges
1 orange sliced and peeled
3 tbsp of sugar
¼ cup of Cointreau
Salt and pepper
Note: If the oranges are too sweet you can add 1 tbsp of cider vinegar.
Method
Clean the Magrets de Canard.
With a sharp knife remove the two white membranes so the Magrets will not curl when cooking.
Trim the fat from the side and carve the top of the skin in diamond shapes
Place the Magrets de Canard to cook on medium heat, skin side down. No fat is needed as the fat from the skin will melt straight away.
Let it cook for 10 minutes then turn. If too much fat has melted, remove it from the pan.
Make sure the meat is well seared everywhere.
Remove the Magrets and place them on a plate covered with aluminium foil.
Remove all the fat from the pan, but do not clean it.
Deglaze the pan with the orange juice.
Add the sugar, orange slices and Cointreau. Cook until the juices are caramelized, about 10 minutes at medium heat.
Add the Magrets back to the pan and let it cook for another 10 minutes basting them with the juices.
When the Magrets de Canard are ready, let them rest for 5 minutes
Then slice them and pour the juices on top.
You can serve it with a gratin dauphinoise and vegetables of your choice.
Find the recipes to save and print on the Blog Your Guardian Chef.
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