Duck à L'Orange with Fondant Potato and Chiffonade of Cavolo Nero
By M&S Food
Published on 20 April 2022
This duck à l'orange is served with fondant potatoes and a chiffonade of cavolo nero. As duck is such a rich meat, the acid of the orange (or bigarade) sauce counterbalances it well. Fondant potatoes are braised, and are served here with cavolo nero cut in the chiffonade style, where the ‘black cabbage’ leaves are cut into strips. Duck à l'orange became popular in the 1960s, it’s due a revival as it’s a delightful dish. This recipe was created by Rosemary Shrager for the French-themed episode of the cooking competition brought to you by M&S Food, Cooking With The Stars.Time and servings
1 hrTotal time
4Servings
1 hrCooking time
Ingredients
- 100 g of granulated sugar
- 1 orange, plus 1 juiced
- 50 ml of red wine vinegar
- 400 ml of chicken stock, plus 200ml for the cavolo nero
- 1 lemon, juiced and 1/2 lemon juiced for the cavolo nero
- 1 tbsp of tomato purée
- 3 sprigs of thyme, plus 1 for the duck
- 180 g of butter
- 4 baking potatoes, cut into equal shapes and sizes
- 1 bulb of garlic, cut in half but not peeled, plus 2 cloves, bashed
- 1 sprig of rosemary
- 500 g of cavolo nero
- 2 tbsp of olive oil
- 4 duck breasts
Method
Step 1
Preheat the oven to 220°C/200°C fan/Gas Mark 7.Step 2
Remove the peel and pith from one of the oranges and cut into thin julienne slices. Place in boiling water for 3 minutes and transfer the peel into cold water. Set aside.Step 3
To make the sauce, put the sugar and 3 tbsp water into a pan. Bring to the boil over a medium heat. As soon as it starts to caramelise, remove from the heat. Gradually add the vinegar and mix. Add the stock, tomato purée, orange and lemon juice. Reduce to a sauce consistency, whisking in the butter while simmering and stirring in the julienned orange. Season to taste and keep warm.Step 4
To make the potatoes, add the potatoes, 75g butter, the bulb of garlic, rosemary and thyme to a large frying pan. Heat over medium heat and add enough water so the potatoes are half covered. Turn over and continue cooking – the water will evaporate and the butter will start to caramelise. Cook until the potatoes are cooked through, then remove from the heat, season with salt and rest for 30 minutes.Step 5
To make the cavolo nero, remove the stalks and discard. Roughly slice the leaves and place in a sauté pan with the oil and butter, stir well and cook for 2 minutes. Add the stock and cook for a further 5 minutes. Season well, then finish with a squeeze of lemon.Step 6
When the sauce, fondant and cavolo nero are ready, start cooking the duck. Score the skin of the duck breasts and season with fine salt. Add the duck, skin side down, to a cold dry pan. Cook on a medium heat for 2 minutes. Turn and then add the butter, garlic and thyme and baste. Place into the preheated oven for 3 minutes. Remove and rest for 5 minutes. The temperature should be 58°C (it will carry on cooking when resting).Step 7
Serve the duck with the fondant potatoes, cavolo nero and sauce.