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French Canard a l'Orange

French Canard à l'Orange

SpiceBreeze
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.
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hands-on time 30 minutes
Course Main Course
Cuisine French
Servings 3

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.