For several years now, I’ve been reading recipes that included sauces and marinades made with soft drinks; root beer, 7-up and Coke. Well “bleah” I said and just marked it down to yet another symptom of American cooking blues. But yesterday, while paging through my Rachel Khoo cookbook, I noticed that she, a Brit, had made the French classic, duck a l’orange, using the French soft drink, Orangina for the sauce. Well that was so bizarre and I had duck legs in the freezer and time on my hands, so I just had to try it.
True to our new “exit mode” habits, Jade and I spent the morning trailing through the market, lingering over cups of coffee and chocolate at the cafe and, in general, loitering. While in the cafe, I bought 2 bottles of Orangina and borrowed a glass for the photo shoot :) Cute glasses! I’ll have to see if Jacques can get me a half dozen from the distributor.
Smitten Kitchen is one of my all time favorite blogs. She is both a photographer and cook that I have always admired. Sensible, yet adventurous, I almost never feel the need to tamper with her recipes. I remembered one of her recipes from back in the day for caramelized shallots that I thought would go well with the duck http://smittenkitchen.com/blog/2008/04/caramelized-shallots/. They did.
So what did we think of the duck a l’Orangina? It was good. It was very good but it could never compare to the “real thing”. Still it was fun to try :D
Duck a L’Orangina
4 duck legs
Zest and juice from 1 orange
1 tbsp olive oil
1 tsp salt
1 tsp cumin
1/2 cup Orangina (has real juice in it) or Fanta
2 tbsp Cointreau
1 tbsp wine vinegar
Pinch of salt
4 oranges cut into segments
Mix the zest, orange juice, olive oil, salt and cumin together. Place the legs in a zip lock, pour in the marinade, squish around and refrigerate for 1-2 hours or overnight.
Pour the duck legs and marinade into a roasting pan, arranging the duck, skin side down and roast for 30 minutes in a 400 F oven. Turn it over and roast for an additional 30-35 minutes until nicely browned.
In a saucepan, reduce the Orangina and Cointreau to half, add the vinegar, salt and orange segments, then simmer for about 5 minutes. Pour the sauce over the roasted duck legs and serve.
Wine suggestion: Champagne