One of Patry's most poular dishes is the delicious Canard a L'orange (Duck in orange sause). If you can't get a reservation to bring the date to the duck, how about bringing the duck to your date? Read below to find out how!
1 whole duck
2 large oranges (1 for the rind and juice the other for garnish) salt and pepper (white)
1 onion diced
1 carrot diced
!/2 cup dry white wine
1 cup broth
2 tablespoons tomato paste
1 tablespoon flour
orange rind for 1 orange cut julienne and thin with little white pith (use a potato peeler)
1/3 cup orange juice
First preheat oven to 375 F. Placed whole duck with giblets removed (neck, heart liver and gizzards) in a roasting pan. Salt heavily as this will draw the oil from the duck (which is quite fatty) Pepper to taste. In a quart pot dice 1 onion, 1 carrot and add two ounces of salted butter and brown them well. To the onions and carrots add a tablespoon of flour, mix well. (This will produce a roux which will thicken the sauce). Add 1 cup of broth (if you have it chicken or veal stock works best), 1/2 cup of dry white wine and 2 tablespoons of tomato paste. Mix all the liquids well. Tie together parsley ,thyme and a bay leaf (also know as a bouquet garni) and add to sauce. Cook for 30 minutes at a low heat. Add 1/3 cup orange juice until a nice tasty sauce is obtained. Cook for 15 minutes. Srain all liquids and add chopped orange rind to mixture (cut julienne and thin). Cut the oranges into slices and warm in sauce. The duck is cooked when the Juices are clear and no sight of red colorization is present. (usually one and a half to two hours depending on the oven) Cut the duck into quarters (in other word 4 pieces) and top with the orange sauce sauce adding the orange slices on top. Garnish with parsley and bonne appetit!!
FYI: The leftover oil form the duck is wonderful and great for sauteeing potatoes. Many restaurants in France boast serving potatoes sauteed in duck oil.
Courtesy chef Daniel Patry of Patry's.