Cook and Drink

One of our favourite dishes is Duck Breast with Orange Sauce. Not difficult to make and the result is always tasty. Use a combination of fresh orange juice, thyme, rosemary, butter, Mandarine Napoléon, Cointreau, chicken stock and/or orange peel to make a tasty, not to sweet sauce. Mandarine Napoléon is preferred because it gives bitterness and depth to the sauce. The juicy meat, the sweetness of the duck and the orange, the nice aromas, the herbs and the velvety mouthfeel of the sauce make this an excellent combination.

Last week we were lucky, very lucky when we spotted Orange Amère on our local market. Bitter Orange! Also known as Seville Orange, Bigarade Orange or Pomerans. Finally! The ideal ingredient to make Orange Curd, Marmalade and of course Orange Sauce.

We bought a handful and as soon as we were at home, we wanted to taste it. The Bitter Orange does not contain much juice, their seize is similar to that of a clementine and the seeds are relatively big. The taste is sweet and gentle at first, and then you have bitterness, some astringency and length. Wow! We rushed to our butcher, bought an excellent magret de canard and later enjoyed a perfect Duck Breast with Orange Sauce.

Bitter Oranges are normally available from late December until the end of February. Ask your greengrocer!

Our suggestions: Duck Breast with Orange Sauce and Orange Curd.