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Duck roast a l’orange

  • Preparation : 10 minutes
  • Cooking : 60 minutes
  • Portions : 5
Rôti de canard du Lac Brome à l’orange

Ingredients

  • 1 Brome Lake duck roast
  • 5 ml (1 tsp.) duck fat or olive oil
  • 3 French shallots finely chopped
  • 125 ml (1/2 cup) fresh orange juice
  • 60 ml (1/4 cup) white wine or Port wine (facultative)
  • 15 ml (1 tbsp.) balsamic vinegar
  • 30 ml (2 tbsp.) orange marmalade
  • Salt and pepper

Preparation

  1. Preheat oven at 180°C (350°F).

  2. Season the roast with salt and pepper. In a frying pan, sear the roast on all sides at high heat until golden brown. Place the roast on a 15 cm x 25 cm (6 po x 10 po) roasting pan which has been previously coated with duck fat or olive oil.

  3. Add the chopped shallots and bake in the oven uncovered for 15 minutes

  4. In a bowl, mix orange juice, wine and balsamic vinegar. Pour the mixture over the duck roast, continue cooking uncovered for another 30 minutes or until internal temperature reaches 65 °C (150 °F).

  5. Remove the roast from the oven, tent loosely in an aluminum foil and let rest for 5 to 10 minutes.

  6. Blend marmalade to cooking juices and let reduce until sauce thickens.

  7. Cut duck roast into slices, drizzle with sauce and serve.

Wine Suggestion

Pacherenc du Vic-Bilh – blanc moelleux*

Do you like mellow sweet wines, the most famous being from Sauternes? Then this pairing is for you! Made from the Arrufiac, Petit Manseng and Courbu grape varieties from southwest France, this mellow wine is both full-bodied and intense. Hints of honey, almond, spices, exotic fruit, and sometimes orange peel make for quite a charming bouquet on this wine.

Château Aydie is a good reference.

*Mellow wine contains between 12 and 45 grams of residual sugar per litre; this gives it a “sugary” feeling in the mouth. Pacherenc du Vic-Bilh has a sharp acidity that balances out the wine’s mellowness.

Hélène Dion Sommelier and Wine Columnist

Servez à 9 °C

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