Classic French dish gets une petite makeover by famous chef.
The world famous dish duck à l'orange has been reinvented by top celebrity chef Jean Christophe Novelli and international iconic fizzy pop, Orangina.
The 5 AA Rosette and Michelin award winning chef has created a new recipe using a unique mix of aromatic herbs and spices to create a vibrant, zesty dish.
The dish has been given a refreshing new twist, introducing Orangina as a central ingredient to the recipe. C’est magnifique!
Jean Christophe Novelli said: “I feel very nostalgic towards Orangina as it brings back childhood memories of the soft drink.
“Not only is Orangina a refreshing, zesty soft drink – it’s also a fantastic optional ingredient to use when cooking, as I’ve demonstrated with my Orangina inspired menu.”
Duck a L’Orangina has been created by Jean Christophe Novelli to celebrate the 75th Anniversary of the brand. Ingredients:
· 1 duck · 500ml Orangina · 1 small bunch sage · 1 small bunch rosemary · 2 garlic cloves · Sea salt · Black pepper · 6 medium onions cut in half · Sugar/honey · 2 bay leaves · 1 star anise · Small bunch thyme · 2 star anise · Little bit of vanilla seed · Little bit of cardamom
Method:
Prepare some sea salt in a food processor, chop three quarters of the sage and rosemary with the garlick, at two hand-fulls of salt and some black peper.
Trim the excess fat from the inside of the bird, then rub the salt mixture over the skin and sprinkle a little salt on the inside of the duck as well
Heat an ovenproof cast iron pan and dry fry the duck on all sides until golden brown
Lift the bird from the pan and discard any excess fat
Return the bird to the pan, add the onions, sprinkle with sugar/honey, add the star anise bay leaf, and thyme; shake the pan so that onions do not burn and add a little water/stock
Place the bird on top of the onions and place in a preheated oven 230C /Gas mark 8 for 30 minutes
Reduce the heat to 180C/Gas mark 4 and cook for a further hour (this time will need to be changed depending on the size of the duck); basting the duck regularly with its own juices. You might need to add a little stock or water if the juices are reducing too much
To check if cooked, pierce the leg with a skewer, the duck will be ready when the juices coming out are clear- be sure not to overcook it
In the meantime place the Orangina sauce, the spices and the bay leaves in a pan and reduce down to one third very slowly until syrupy in consistency
When the bird is cooked, remove the duck and vegetables from the pan and skim off from any fat from the pan
Return the duck to the tray and pour the reduced Orangina over it, place in a hot oven 230°C for 3 minutes, baste the duck again with the juices from the pan and return to the oven. Repeat the process a few times until the duck is glossy and shiny
Remove from the oven and leave to stand for about 20 minutes before carving
Serve with the retained vegetables and the sauce
