Christmas is a magical time of the year. It’s a time when families come together and take the time to sit around the table and share good food, good wine and good memories. And yes, if you’re lucky, a few presents as well!
The recipe that I am sharing with you today is my take on “Canard à l’Orange” (Duck in Orange Sauce). I’ve soaked the duck in brine made with orange juice, crushed coffee beans, lime, bay leaves, star anise, peppercorns and water. This process means all those amazing flavours permeate the meat all the way through, and because of the sugar content in the orange juice, the skin will caramelize as it roasts.
Roasted duck with coffee, orange and kaffir lime
For the brine:
- 2L orange juice
- 100 g coffee beans, crushed
- 1 lime, sliced
- 4 bay leaves
- 3 star anise
- 1 L water
- 10 peppercorn
- Bring the orange juice, coffee beans, bay leaves, star anise, peppercorn and water to the boil.
- Allow to cool completely, add the lime, and poor the brine in a non reactive container. Place the whole duck in the brine and Refrigerate for 3-4 hours.
- In the mean time preheat the oven at 200 degrees.
- Remove the duck from the brine and pat dry. Place it in a roasting tray and cook for 2 hours. The skin will slowly caramelized giving it a delicious golden colour.
For the Sauce:
Reduce some of the cooking liquid, about 400ml, by half. Then, reduce the heat and whisk in about 100g of butter. Season to taste. You can also thicken the sauce with a little bit of corn flour if you like it a bit thicker.
For the Beans:
- 400g borlotti beans
- 1 brown onions, finely diced
- ½ bunch sage
- 3 cloves garlic
- If using dried beans, soak them in cold water overnight.
- Place the beans in deep cooking pot and submerge with cold water, make sure to put enough water as the beans will soak up the water while cooking. Cook until just tender, you want the beans to remain a little bit firm.
- Strain the beans, but keep about ¼ of the cooking liquid.
- Sautee the onion, garlic, pancetta and sage in a casserole pan for about 5 minutes. Add the beans and a little bit of the cooking liquid, just enough to make the beans saucy and simmer for a further 5 minutes.
Wine suggestion: Chateau Lynch Bages Pauillac 2005 form www.airoldifinewines.com.au