Here is a recipe very similar to the famed Canard à l’Orange we used to see on menus all over France in the 70s and 80s. Canard à l’orange actually originated in Italy and, like so many dishes, was brought to France by Catherine de Medici. It became famous around 1945, at Laserre Restaurant, made it popular — and ever so chic. This version is a lot simpler and uses ingredients very similar to the original recipe, with the addition of soy sauce and garlic. It combines sweet and sour flavors, and served with a lightly perfumed jasmine rice, it becomes a truly elegant dish. Here’s to a weeknight extravagance, without the hard work in the kitchen.
Difficulty Level : Medium
Prep Time : 10 minutes
Cooking Time : 30 MInutes
Serving : 6 portions
INGREDIENTS
6 Chicken thighs with the bone
1 Teaspoon Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Tablespoon Olive Oil
Salt – Pepper to taste
Orange Sauce :
Juice of a Large Orange (Zest the orange beforehand and reserve)
Seedless Orange cut in slices and in quarters
4 Tablespoons Liquid Honey
1/4 Cup Soy Sauce
2 Garlic Cloves finly minced
2 Tablespoons Rice Wine Vinegar
Pinch of Chilli / Pepperoncino
Salt & Pepper to taste
1 Tablespoon Corn Starch diluted in 2 tablespoons water
PREPARATION
In a medium bowl, toss the chicken thighs with paprika, garlic powder, onion powder, salt, pepper, and olive oil.
Heat a drizzle of olive oil in a pan over medium heat. Sear the chicken until deeply golden with a slight char, about 10 to 12 minutes per side, until mostly cooked through.
Meanwhile, in a small bowl, whisk together the orange juice, orange zest, honey, soy sauce, garlic, and rice vinegar. Stir in the cornstarch slurry.
Pour the sauce into the same pan and simmer for a few minutes, until slightly reduced.
Return the chicken to the pan and toss to coat, cooking until fully done through.
Add the orange wedges and simmer for another minute.
Serve over jasmine rice.
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