Duck with Orange and Celery

    Duck with Orange and Celery

    11saves
    2hours5min


    2 people made this

    Duck with orange is a classic French meal. This is perfect for entertaining and skinless duck is quite low in fat.

    Ingredients
    Serves: 4 

    • 6 oranges
    • 4 skinless duck breast fillets (about 175g each)
    • 2 tablespoons vegetable oil
    • 2 onions, thinly sliced
    • 4 celery stalks, sliced
    • 1 large garlic clove, crushed
    • 500g small new potatoes, scrubbed and halved
    • 150ml diluted salt-reduced or homemade chicken stock
    • 1 red chilli, deseeded and thinly sliced (optional)
    • 1 tablespoon chopped fresh flat-leaf parsley

    Directions
    Preparation:1hour20min  ›  Cook:45min  ›  Ready in:2hours5min 

    1. Finely grate the zest, then juice 4 of the oranges. Arrange the duck in a single layer in a dish, sprinkle with the zest and pour over the juice, then turn several times. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour.
    2. Bring the duck to room temperature. Preheat the oven to 180 degrees C. Peel the remaining oranges and cut each into eight segments.
    3. Heat the oil in a shallow flameproof casserole dish over a medium heat. Add the onions and celery and stir for 3 minutes. Add the garlic and fry for 1 minute until the onions are soft but not brown. Using a slotted spoon, remove from the pan and set aside.
    4. Lift the duck breasts out of the marinade and transfer to the casserole dish. Spoon the onions and celery over them, then pour over the marinade. Add the potatoes and half the orange segments, scattering them around the duck breasts. Pour over the stock, add the chilli, if using, and bring to the boil.
    5. Cover the dish and bake for 40 minutes until the duck and potatoes are tender. Season to taste.
    6. Remove the duck from the casserole and slice them. Spoon the onions and celery into soup bowls and scatter the potatoes around the side. Top each portion with sliced duck, then spoon the juices over. Garnish with reserved orange segments and sprinkle with parsley.

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