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Mid-Autumn Festival approaching, the duck is the high-profile ingredients, this road is a French orange sauce duck dinner on election ah!
French people love to eat duck in a few Western countries were on, but to taste the delicious French duck, orange sauce duck (Canard à la bigarade) should definitely be at the top. This channel presentation and flavor of French roast duck is very alien is gorgeous, so delicate orange flavor sauce filled with festive atmosphere. Judged according to the tastes of the Chinese people, their acceptance should be higher: Chinese roast duck and the common color of honey to taste, and the dish is boiled with a caramel orange sauce, similar to the production process is also shorter than the Chinese-style roast duck .
Western using citrus and other fruits with fatty meat a long time, dating back to the medieval Middle East area. Citrus and other fruits in the acid and the role of fat in the meat will have a special flavor to dishes are also easy to digest . This matches the examples in many countries and cultures are common, such as pork with apple sauce, goose with cherry sauce, salmon with lemon, there is the dish of duck with orange sauce.
Duck orange sauce is a traditional French dishes, some French recipes whole collection will be included. According to first see the chopsticks dish test text in the nineteenth century, now widely circulated, and many places have their own version, the English name of the dish is the Duck With Orange Sauce. Today we have to interpret the French version of the common .
Materials used in addition to Grand Marnier liquor are unusual and easy to get outside. Produced in France, Grand Marnier, Cognac is brandy (Cognac) and citrus extract prepared from the sweet, 40 degrees, mid-range in Europe is a common dessert wine. If the poor in the country to buy ordinary brandy can be used instead, because the ingredients in the orange peel and orange juice taste already provided a very strong, and can appropriately increase the amount of sugar substitutes to make up for the lack of common brandy powdered sugar.

Tender duck a, about 1.5-2 kg
Orange 2
White wine vinegar ( white wine vinegar ) or apple cider vinegar ( apple cidar vinegar ) 90 mL
100 grams of sugar
French Orange liquor Grand Marnier 120 ml ( if there is no available brandy replacement, but the sugar to increase 20 grams )
Watercress ( watercress ) used for decoration.
Black pepper, salt
Practice
1 duck fat removal, go head and wing tip. With a fork on a skin prick holes, with benefit tasty, roasted oil also easy elimination. With black pepper and salt rub duck inside and outside:
. with plastic film covering, put in a refrigerator for one day.
3 from the fridge, poured out duck cavity fluid, placed in a deep pan frame, covered with aluminum foil, preheat the oven to 300F / 150C, and bake for 1 hour and 30 minutes
4 duck roast process can prepare the sauce. The orange skin thin plane, shred, then orange juice extruder spare
5 sugar and vinegar into the thick bottom pot, fire, without stirring, until sugar coking light brown to orange juice, slowly pour in. Pay attention to start boiling pot orange juice will fall, go away, do not burn. After mixing evenly into the wine and orange zest for several minutes, slightly thickened into:
6 ducks 1.5 hours after the end of the low temperature baking heat oven to 400F / 200C, remove the duck covered with aluminum foil, every other period of time will be cooked evenly pour in the sauce duck, 3-4. At this temperature the grilled 30-40 minutes into. ( with the fork duck leg, if the outflow of SAP clear was ripe )