Monday, 23 November 2009

Duck in Cointreau and orange.

Well, for my second recipe i decided to chose duck, which is by far my favorite protein. Following the basis of the orange sauce, i have put some personal ideas and different techniques.

What you gonna need:
4 duck legs
20 ml of cointreau
salt and pepper as you like
For marinade
1 orange's juice
1 orange's zest
75 ml of white wine
2 chopped onions.
For the Sides - Truffled Mashed potatoes and white carrot
300 grams of potatoes
300 grams of white carrots
50 ml of milk
30 ml of truffled olive oil

To start, you mix the marinade items plus salt and pepper and the duck legs. Leave for around 3 or 4 hours.
In a hot frying pan, you should put the legs with the skin down, so the excessive fat melts. After that, you should flambé the legs with the cointreau. Heat the oven in 150 degrees celsius and put the duck legs with the rest of the marinade for about 30 minutes.
For the Mash, you should cook both the potatoes and the white carrots, then mash them. Adjust the consistency with milk and a minute before serving add the truffled olive oil .


  1. hello Rosario,
    i love dcuk à l'orange and good idea to add the cointreau ;this is a very french dish and no more tnredy in France but thank you for hte revival !!
    and if you like French creative food come and see my blog you are very welcome !!cheers Pierre from Paris in France

  2. Bro, congratulions for the first comment in english version....

    Do you know who....

  3. @Pierre
    Thanks for your comment. Brazil is now starting to use duck meat. Around 5 - 10 years ago, duck meat wasn't very accepted by the population for unknown reasons, but nowadays it is one of the favorites in the restaurant kitchens.

  4. I love duck but seldom cook duck at home. Your duck dish looks delicious :D

  5. Oh, this sounds delicious!! Especially with the side of truffled mashed potatoes. Your blog is off to a great start :)

  6. This sounds like a fabulous recipe! Love the truffle mash potatoes!