Caneton a l'Orange Recipe

Name: Caneton a l'Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 4 to 5 pound ducks; 2 carrots, sliced; 2 onions, sliced; Thyme, bay leaf; 1/4 cup white wine; 1/2 cup chicken consomme; 2 tablespoons and 1/4 cup sugar; 1 tablespoon vinegar; Juice of two oranges; Juice of 1/2 lemon; 1-2 tablespoons flour; 1 teaspoon Kitchen Bouquet; 2 oranges, sectioned; 2 ounces Curacao, or Grand Marnier; 1 ounce cognac; 8 large potatoes; 6 tablespoons butter; 2 tablespoons light cream; 4 egg yolks; Flour, beaten eggs, bread crumbs; Finely grated orange peel; Fat for deep frying

Servings: persons

2 4 to 5 pound ducks
2 carrots, sliced
2 onions, sliced
Thyme, bay leaf
1/4 cup white wine
1/2 cup chicken consomme
2 tablespoons and 1/4 cup sugar
1 tablespoon vinegar
Juice of two oranges
Juice of 1/2 lemon
1-2 tablespoons flour
1 teaspoon Kitchen Bouquet
2 oranges, sectioned
2 ounces Curacao, or Grand Marnier
1 ounce cognac
8 large potatoes
6 tablespoons butter
2 tablespoons light cream
4 egg yolks
Flour, beaten eggs, bread crumbs
Finely grated orange peel
Fat for deep frying

1
Prepare ducks for roasting.
2
Place in pan with carrots, onions, a little thyme, and a bay leaf.
3
Roast at 325F.
4
for 50 minutes to one hour, so the meat still shows a little blood when pricked with a toothpick and skewer.
5
Remove and keep hot.
6
Place roasting pan on heat and cook for a few minutes.
7
Skim off excess fat and rinse pan with white wine and consomme.
8
Cook for 5 minutes.
9
Stain mixture through a fine sieve.
10
Melt 2 tablespoons sugar in a heavy pan over low heat and just as it begins to carmelize, add vinegar and fruit juices.
11
Add strained pan juices.
12
Bring to a boil.
13
Skim off excess fat.
14
Mix flour with a little water and blend with sauce; cook until thickened to a syrupy consistency.
15
Correct seasoning.
16
Add Kitchen Bouquet to give rich color.
17
Carve meat of one duck and arrange slices overlapping on top of second duck.
18
Garnish with sections of orange.
19
Add liqueur, 1/4 cup sugar, and cognac to sauce and carefully pour sauce over and around duck.
20
Garnish the platter with potatoes.
21
Serve peas separately.
22
Cook potatoes in boiling, salted water until tender.
23
Drain and peel.
24
Put through food mill or ricer.
25
Blend in 6 tablespoons butter, cream and one by one, egg yolks, beating well after each addition.
26
Flavor with finely grated orange peel.
27
Roll into long cork shapes, dip in flour, beaten egg, and fine bread crumbs and quickly deep fry in hot fat until golden brown.
28
With this, drink a light Bordeaux.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 4 to 5 pound ducks, 2 carrots, sliced, 2 onions, sliced, Thyme, bay leaf, and more.

Yes, Caneton a l'Orange falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caneton a l'Orange

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions