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Wine with food: Elegant duck breast à l'Orange with celeriac puree and chestnuts, perfectly harmonized with a Pinot Noir from the Côte de Nuits.

Duck à l'Orange with celeriac puree & chestnuts

Duck à l'Orange is a classic French dish that combines the richness of a perfectly roasted duck breast with an elegant, sweet and sour orange sauce. The duck breast is first seared crispy on the skin side to render out the fat and then cooked in the oven until tender and pink. The sauce is a reduction of fresh orange juice, shallots, a little vinegar and stock, whose slightly bitter but fruity note provides a counterpoint to the fatty meat. It is accompanied by a velvety celeriac puree, which becomes creamy with the addition of butter and cream and gives the dish an earthy depth. Roasted chestnuts complete the autumnal flavor palette and provide a sweet, nutty texture. This dish is ideal for festive dinners and offers a beautiful balance of sweet, sour and savory flavors.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main course
Cuisine French
Servings 2 Servings
Calories 780 kcal

Cooking utensils

  • 1 Pan (ovenproof)
  • 1 Small saucepan for sauce
  • 1 Pot (for puree)
  • 1 Masher or potato ricer
  • 1 Oven

Ingredients
  

For the duck

  • 2 Duck breast fillets approx. 180 g per piece, skin cut crosswise
  • Salt and pepper

For the orange reduction

  • 1 Shallot finely diced
  • 50 ml Red wine dry
  • 100 ml fresh orange juice
  • 50 ml Duck or poultry stock
  • 1 Tbsp orange liqueur e.g. Grand Marnier
  • 1 tsp sugar
  • 1 Pinch of cumin
  • Orange zest

For the celeriac puree

  • 250 g Celeriac peeled and diced
  • 100 ml Milk
  • 50 g Butter
  • Nutmeg Salt and pepper

For the chestnuts

  • 100 g boiled chestnuts Vacuum packed
  • 1 Tbsp butter

Preparation
 

Preparation of the duck

  • Salt the duck breast on the skin side. Fry in a cold pan on the skin side until the fat is rendered and the skin is crispy (approx. 8-10 mins.).
  • Turn the fillets and fry briefly on the meat side.
  • Cook in a preheated oven at 120°C fan oven for approx. 10-15 minutes until a core temperature of 56-58°C is reached. Leave to rest for 5 minutes before slicing.

Preparation of the celeriac puree

  • Boil the celery cubes in salted water until soft. Drain and mix with milk and butter.
  • Blend to a fine puree using a hand blender or food processor. Season to taste with salt, pepper and nutmeg.

Preparation of the orange reduction

  • Sauté the shallots in the duck fat (rendered from the pan). Deglaze with red wine and reduce.
  • Add the orange juice, stock, orange liqueur and sugar. Reduce by half.
  • Season to taste with salt, pepper and cumin, stir in the orange zest at the end.

Preparing the chestnuts

  • Toss the chestnuts in butter in a pan until lightly browned. Season with salt.

Dressing and serving

  • Cut the duck breast into slices. Serve the celeriac puree and place the duck breast on top.
  • Pour the orange reduction over the meat and garnish with the chestnuts.

Recommended side dishes

  • Haricots Verts (green beans)
  • Rosemary potatoes
  • Fried apple slices

Nutritional values per portion

Calories: 780kcalCarbohydrates: 55gProtein: 40gFat: 45g
Keyword Banquet, Celery puree, Chestnuts, Duck, Duck à l'Orange, Orange, Pinot Noir
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