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The Little Paris Kitchen: 120 Simple But Classic French Recipes
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About The Little Paris Kitchen: 120 Simple But Classic
Featured Recipe from The Little Paris Kitchen: Canard à l’Orangina (Duck with fizzy orange) Serves 4 as a main When I was invited to a dinner hosted by Chef Jean-François Piège, he described how his previous elaborate style of cooking at the Hôtel de Crillon had evolved into something a lot more simple and homely at his current restaurant in the Hôtel Thoumieux. He told an amusing story of how his wife wanted duck à l’orange for Sunday supper and all he could find at his local corner shop was Orangina, so he used it to make a sauce for the duck. I’m not sure exactly how he made his canard à l’Orangina, but here’s my version. A simple watercress or wild arugula salad works well with this dish. For the Marinade: finely grated zest and juice of 1 orange 1 tbsp olive oil ½ tsp ground cumin 1 tsp salt To Make the Marinade Mix together the orange zest and juice with the olive oil, cumin, and salt. The Duck 4 duck legs 7 tbsp orange soda 2 tbsp Cointreau a pinch of salt 1 tsp red wine vinegar 4 oranges, cut into segments Rub the marinade over the duck legs and leave to marinate for a minimum of an hour (or in the fridge overnight). Preheat the oven to 325°F. Put the duck legs with the marinade into a roasting pan and cook for 1 hour or until tender. Halfway through cooking, baste the duck with some of the pan juices. Fifteen minutes before serving, pour the orange soda and Cointreau into a large frying pan, place on a high heat, and simmer until reduced by half. Stir in the salt and vinegar before adding the orange segments. Simmer
