Duck a l’Orangina

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  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

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, English, Food and Wine, French, Main dishes, Recipes and tagged , , , , , , . Bookmark the permalink.

27 Responses to Duck a l’Orangina

  1. That sounds a cool idea. I’m a big fan of Rachel Khoo

  2. Well, honestly, how could Orangina be as good as all fresh-squeezed orange juice and zest?

  3. Mad Dog says:

    Well I like duck and Orangina, but I am inclined to ingest them separately, since I’m not a fan of duck a l’ orange – great experiment though ;-)

  4. I’m not a big soft drink person but from time to time I will take a sip of Orangina. It tastes good :)

  5. Karen says:

    A fun experiment. I bet the shallots went nicely with the dish.

  6. Not entirely sure I agree with this, Rosemary :D. Clearly, your American side shines through… I’m a little ashamed of Rachel… my compatriot. Oh well, at least it looks bloody delicious and I’m sure it tastes so too.

  7. Conor Bofin says:

    I love it. Particularly because I have just completed a Duck a l’Orange post as part of my upcoming French sojourn series. I also break all the rules of classic cooking and the end result was pretty tasty. Love the Oringina concept. The headline made me laugh out loud.

  8. Karista says:

    Oh this does look like a fun and delicious dish! I must try it as I love duck. I’m with you… the recipes using canned soda are “bleh!”. But this one does look interesting. And I do love caramelized shallots, only I’ve always used a recipe from Gordon Hamersley. Love him. Probably too much!

  9. What a great meal. I generally have the same reaction to soda in meals. I understand the concept, but talk about sugar! This looks worth trying though.

  10. sybaritica says:

    Interesting experiment though…

  11. mwkitchen says:

    Love this idea and surely Orangina can be justified more by it’s juice content and ‘bits’.. One of my guilty pleasures are cola ribs; the reduction just leaves a perfect glaze to play with.

  12. Tessa says:

    Looks delish! I just love the orange segments with the duck.

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