Duck à l'orange and wilted Swiss chard

Duck a l’Orange with red pepper berries & wilted Swiss chard with yuzu peel powder

This is an absolute classic and for good reason! Duck a l’Orange is a succulent meat with a velvety citrus sauce which tastes wonderfully rich and flavoursome. In this recipe, Bart creates a delicious rub for the duck using our 3-star Great Taste award-winner: Red Salted Pepper Berries. Paired perfectly alongside wilted Swiss chard and Yuzu Peel Powder, creating the ultimate tarty yet sweet taste sensation.

Method 

For the duck

  1. Place the duck in an oven tray and season with Fleur de Sel

  2. Place the duck in the oven at 180°C for 1 hour.

  3. Remove the duck from the oven and spread the rub evenly. Cook for another 20 minutes.

  4. Finish the duck by brushing 2 layers of the sauce to make a beautiful glaze and cooking for 5 more minutes in the oven.

  5. Leave the duck to rest for 8-10 minutes before carving.

For the rub

  1. Add the Red Salted Pepper Berries to the mortar and crush well. Add the Yuzu Peel Powder, olive oil and mix with the pestle to a nice wet rub.

For the sauce

  1. Brown some butter in a pan and add the orange slice. Caramelise the orange and flambé with Cointreau.

  2. Add a tablespoon of rub and the orange juice, reduce this by half. Now add the stock and reduce to a thick sauce. Strain the sauce through a fine mesh sieve into a clean saucepan and keep warm till serving.

For the Swiss chard 

  1. Trim and chop the stems into 2 cm pieces. Chop the leaves coarse.

  2. Sauté the stems in a drop of olive oil for about 1 minute. Add the leaves, Yuzu Peel Powder, and a pinch of Fleur de sel. Stir fry for 30 seconds and finish with a drop of sherry vinegar.

To finish

  1. Cut the oranges in half and then into half moon slices. Place the slices around the plate, add the Swiss chard in the middle and finish with the whole duck. Serve the remaining sauce on the side.

For the duck
1 whole duck

For the rub
2 tbs Red Salted Pepper Berries
2 tbs olive oil
1 tsp Yuzu Peel Powder
Pinch of Fleur de sel  

For the sauce
1litre chicken stock
150 ml orange juice
1 orange
50ml Cointreau
50 gram butter

For the Swiss chard
300 gram Swiss chard
1 tsp sherry vinegar
2 tbs butter
1 tsp Yuzu Peel Powder

For the garnish
2 oranges

BoTree PR team