60 min   4 portions   difficulty

Duck with orange and potato pancakes


Step 1

Using a vegetable peeler remove the outer shell of 2 oranges (zest) and cut into fine strips. Put the zest in cold water, let it come to a boil, drain and rinse under cold water and repeat this process to remove the bitterness of the zest as much as possible.

Step 2

Press the juice of 1 orange. Peel the other oranges with a knife (meaning peel 'à vif’), cut out the wedges to garnish and collect the juice.

Step 3

Season the duck both on the inside and outside. Fry to brown nicely on both sides, and bake off in a moderately hot oven. Remove the fillets and keep warm. Leave the joints to further cook.

Step 4

Prepare an 'aigre-doux': warm the sugar in a little water and leave to caramelise until golden brown, take off the heat and deglaze with vinegar. Add the orange juice and cook to reduce to ⅓ of the amount. Add the brown stock, let it simmer and thicken with some potato starch (stirred loose in a bit of cold water).

Step 5

Let the sauce come to a boil and remove the froth. Taste and season if necessary. Pass the sauce through a fine sieve.

Step 6

Clean the potatoes and cut them into thin 'wafers' with a 'mandolin’. Wash, dab dry and directly fry until crispy in hot cooking oil at 180 °C.

Step 7

Arrange the meat on the plate, align the orange wedges, garnish with the zest and finish off with the potato pancakes and the sauce.



- Add the moisture to the caramel with caution to avoid heavy spatter, thus preventing burns.

- Add the potato starch flour dissolved in cold water to the boiling water whilst stirring constantly, in order for it to bind and to avoid lumps.


  • 1 duck
  • 5 oranges
  • 1 dash of water
  • 80 gram granulated sugar
  • 1,25 dl vinegar
  • 0,25 litre brown poultry stock (duck)
  • 800 gram potatoes
  • salt
  • pepper

Utensils you can use for this recipe