1750—Caneton Braisé à l’Orange

This braised duckling must not be confused with roast duckling, which is also served “a l’orange,” for the two dishes are quite distinct.

As in the case of the roast, this duckling may be prepared with Seville oranges; but, in this case, the sections of orange must not appear as garnish, owing to their bitterness, and only the juice is used for the sauce.

Braise the duckling in one-third pint of brown stock and two-thirds pint of Espagnole sauce, and cook it sufficiently to allow of its being cut with a spoon.

Clear the sauce of grease; reduce it to a stiff consistence; rub it through tammy, and add the juice of two oranges and one half-lemon to it, which should bring the sauce back to its original consistence.

Now add a julienne of the No. 273, Blanchings yellow part only of the rind of a half-orange and a half-lemon, but remember that the addition of the juice and rind of the orange and the half-lemon only takes place at the last moment, after which the sauce must not boil again. Glaze the duckling, dish it, coat it slightly with sauce, and surround it with sections of orange, skinned raw.

Serve what remains of the sauce separately.