Canard à l'Orange with Fennel Carrot Puree

13 ingredients

65 minutes

470 kcal

Canard à l'Orange with Fennel Carrot Puree is a classic French dish combining tender duck breasts with a tangy orange sauce, served alongside a creamy fennel carrot puree. The dish offers a perfect balance of flavors with hints of ginger, cinnamon, and star anise, creating a luxurious dining experience.

2 duck breasts

1 orange

1 bulb fennel

2 carrots

1 cup vegetable broth

1/4 cup cream

1 tsp ginger

1/2 tsp cinnamon

1 pod star anise

2 tbsp orange liqueur

2 tbsp butter

to taste salt

to taste pepper


Score the duck skin in a crisscross pattern. Season with salt and pepper.

In a hot pan, sear the duck breasts skin-side down for 5 minutes. Flip and cook for another 3 minutes. Rest for 5 minutes before slicing.

3. Prepare Orange Sauce

1. Juice the orange using a citrus juicer or by hand, making sure to remove any seeds. You will need approximately 1/2 cup of fresh orange juice. 2. In the same pan used to cook the duck breasts, place it back on the stove over medium heat. Add the fresh orange juice, minced ginger (1 teaspoon), ground cinnamon (1/2 teaspoon), one whole star anise pod, and orange liqueur (2 tablespoons). 3. Allow the mixture to come to a gentle simmer and reduce by half, stirring occasionally. This process may take about 5-7 minutes to achieve a slightly thickened consistency. 4. Once the sauce has reduced, remove the pan from heat and stir in the unsalted butter (2 tablespoons) until fully incorporated. 5. To ensure a smooth texture, strain the orange sauce through a fine mesh sieve into a clean bowl or sauceboat, discarding the solids. 6. Keep the orange sauce warm until ready to serve by placing the bowl over a pot of gently simmering water (double boiler) or on a low setting in the microwave, stirring occasionally to prevent a skin from forming.

4. Make Fennel Carrot Puree

1. Peel and chop the fennel bulb and carrots into small pieces. 2. In a medium saucepan, combine the chopped fennel, carrots, and vegetable broth (1 cup). Bring to a boil over medium-high heat. 3. Reduce the heat to low and simmer the vegetables in the broth for about 15-20 minutes, or until they are soft and easily pierced with a fork. 4. Once the vegetables are cooked, remove the saucepan from heat and allow it to cool slightly. 5. Using a blender or food processor, puree the cooked fennel and carrots until smooth. 6. Add the cream (1/4 cup) to the pureed vegetables and blend again until well combined. 7. Season the fennel carrot puree with salt and pepper to taste, adjusting the seasoning as needed. 8. Keep the puree warm until ready to serve by transferring it to a heatproof bowl and placing it over a pot of gently simmering water (double boiler) or on a low setting in the microwave, stirring occasionally.

5. Finishing the dish and serving

Serve sliced duck breasts drizzled with orange sauce alongside a dollop of fennel carrot puree. Garnish with fresh herbs, if desired.

7. Final tip

For a twist, you can substitute the duck breasts with chicken or serve the dish with roasted potatoes on the side for a heartier meal.

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