French
Canard à l'Orange
A Variation with Roasted Chicken
Canard à l’Orange is a French classic roasted duck with an orange based sauce.
Our recipe is for chicken instead of duck, and adds herb seasoning with citrus notes.
The caramel-like, dark orange sauce with a sweet and bitter taste is achieved by slowly cooking orange juice with vinegar and sugar.
Canard à l’Orange Spice Blend
Thyme. oregano, basil, rosemary, sage, lemon verbena, orange peel, lemon peel, tangerine peel, fennel, marjoram
French Canard à l'Orange
Canard à l'Orange, a French classic of roasted duck in an orange-based sauce, gets a twist with our chicken version, enhanced by herb seasonings and citrus notes. The rich, caramel-like sauce, with its perfect balance of sweet and bitter, is created by slowly simmering orange juice with vinegar and sugar.
Ingredients
Protein
- 2 lbs chicken thighs with bones and skin
Fresh Produce
- 1/2 cup orange juice freshly pressed
Packaged Goods/Staples
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 1.5 cup chicken broth
- oil
- salt & pepper
Canard à l'Orange Culinary Spices
- Thyme. oregano, basil, rosemary, sage, lemon verbena, orange peel, lemon peel, tangerine peel, fennel, marjoram
Optional
- 1 cup fresh orange slices without skin chopped
Suggested Sides
- cooked red cabbage or brussels sprouts
- mashed potatoes, potato dumplings, or gnocchi
Instructions
Dark Orange Sauce
- In a small POT, add vinegar, juice, and sugar.
- Cook over low heat until it thickens. Stir occasionally.
- Add broth and mix well.
- Optionally, add fresh orange pieces.
- Cook over low heat for 5 minutes.
Chicken
- Keep the chicken at room temperature for about 15 minutes.
- Cut 2-3 short (about 1 inch) slices into the chicken skin.
- Season both sides with salt and pepper to taste.
- In a PAN, heat 2 tbsp oil over high heat.
- Fry the chicken on both sides until they are browned.
- Transfer it with the liquid to an oven safe dish.
- Sprinkle both sides with Canard à l'Orange spices.
- Heat OVEN to 380°F.
- Roast chicken for about 10 minutes on each side until the internal temperature reaches 165°F.
- Let it rest for at least 5 minutes. In the meantime, heat up the orange sauce.
Serve
- Serve the chicken with the orange sauce and your preferred sides.
- Enjoy!
Notes
- Substitute chicken thighs with chicken breast or legs, duck breast, or sea bass.
- Serve the dark orange sauce with roast beef or with roasted vegetables and add the Canard a l'Orange spices to the vegetables or a salad dressing.
- Repeat the recipe without Canard a l'Orange spices.