Caneton Braise A L’Orange

Ingredients

• one-third pint of brown stock
• two-thirds pint of Espagnole sauce
• the juice of two oranges
• one half-lemon
• the rind of a half-orange and a half-lemon

Method

1. 1

   Braise the duckling in brown stock and Espagnole sauce until tender.

2. 2

   Clear the sauce of grease, reduce it, and add orange juice and lemon juice.

3. 3

   Add julienne of orange and lemon rind at the last moment.

4. 4

   Glaze the duckling, coat with sauce, and serve with sections of orange.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 321. The excerpt below is the record exactly as published.

CANETON BRAISE A L’ORANGE This braised duckling must not be confused with roast duck- ling, which is also served ‘‘a l’orange,’’ for the two dishes are quite distinct. As in the case of the roast, this duckling may be prepared with Seville oranges; but, in this case, the sections of orange must not appear as garnish, owing to their bitterness, and only the juice is used for the sauce. Braise the duckling in one-third pint of brown stock and two-thirds pint of Espagnole sauce, and cook it sufficiently to allow of its being cut with a spoon. Clear the sauce of grease; reduce it to a stiff consistence; rub it through tammy, and add the juice of two oranges and one half-lemon to it, which should bring the sauce back to its original consistence.’ Now add a julienne of the blanched yellow part only of the rind of a half-orange and a half-lemon

Cook this with the app: pantry check, scaling, and the assistant.