Normally for Christmas it is TURKEY time every where.
But if you ask my daughter what she would like to have as main course, she'll tell me that she would love to have orange duck. Actually if i ask her for any kind of festivities what she would like to have in the list she always add this dish.I am not a fan of duck meat.
But my hubby and daughter loves this dish so i make them for special occasions.
2 Duck breast
150 g sugar
1/2 glass vinegar
1 small glass grand-marnier
1 garlic clove
1 thyme sprig
2 bay leaves
1/2 litre white wine
1 tablespoon tomato paste
Blanch the zest of three oranges.
Heat in a heavy pan the 50 gm butter and add the minced onions, sliced carotts, whole unpeeled garlic clove, thyme and bay leaves. Lightly caramalize everything.
Add then the wine and 1 tablespoon tomato paste.
Cover and cook for 45 minutes after boiling started.
When finished strain the sauce.
Heat a another pan and add the sugar and white vinegar cook until the caramel turns a golden brown.
When golden blond, add the sauce previously made.
Add the banched zest of 3 oranges, along with their juice and the grand-marnier.
Slice the 3 remaining oranges. They'll be used for decoration.
Whisk the juice, season and keep warm.
In the mean time heat a non stick pan and add the rest of the butter and fry the duck breast each side 5 minutes. Putut on a service dish decorated with the orange slices.
Pour the sauce over it and serve with potato crouquettes.