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Glazed Duck with Oranges

Erken's canard à l'orange (1914), a French classic of duck in orange sauce: duck roasted in a very hot oven and basted with boiling brown bouillon, then further with brown sauce. The sauce is strained, mixed with meat glaze and orange and lemon juice, and the duck is glazed in a hot oven. Served on a rice base with orange slices and orange peels filled with a mousse of duck liver.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 270 (falt i det fri)

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About the dish

Erken's version of the French classic canard à l'orange, from the chapter "Poultry and game" in "Stor kokebok" (1914). The recipe is one of the book's most elaborate presentations, with the duck glazed in orange sauce, served on a rice base and garnished with orange peels filled with duck-liver purée.

How to make it

  1. 1

    Prepare and roast the duck

    Clean the duck and rub it inside and out with salt and pepper. Roast it in a very hot oven (220 °C (430 °F)). Once it begins to brown, baste it little by little with the boiling bouillon.

  2. 2

    Add the brown sauce

    Once the duck has roasted 1 hour, add the brown sauce and roast on about ½ hour, or until the duck is completely tender.

  3. 3

    Finish the sauce

    Strain the sauce, stir in the meat glaze and reduce it for 5 minutes. Add the juice of 2 oranges and the juice of ½ lemon. Warm the sauce again after the juice has been added, but do not let it boil.

  4. 4

    Glaze the duck

    Pour the sauce over the duck and place it in a hot oven until a golden film has formed over the whole bird.

  5. 5

    Make the liver purée (mousse)

    Pound or process 200 g duck liver into a fine paste with pepper, nutmeg and salt. Add the egg white little by little while stirring constantly. Press the forcemeat through a fine-mesh strainer, put it in an enameled pot and stir it for a minute over the heat. Set it cold on ice and gently fold in the thick, cold cream.

  6. 6

    Plating

    Place the duck on a rice base and surround it with orange slices and cups of orange peel filled with the liver purée immediately before serving. The rest of the sauce is served separately.

Changes from the original

Quantities for salt, pepper, oranges and meat glaze have been specified. "Brown sauce" is kept as a term (Erken's basic sauce). Oven temperatures are given in degrees. "Haarsigt" (hair sieve) has been replaced with a fine-mesh strainer, and pounding in a mortar can be done in a food processor. The mousse recipe has been included as a separate step.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 302)~89% of the text changedremovedadded
1 stk and (ca. 2 kg, renset). 2 ts salt. 1 ts pepper (nykvernet). 4 stk appelsiner (til saus, skiver og skåler). 1 dl kjøttgelé (kraftig innkokt kjøttkraft). 2,5 dl brun buljong (kokende). 4 dl brun saus. 0,5 stk sitron (saften). 200 g andelever (til moussen). 2 dl kremfløte (kald, til moussen). 0,5 stk eggehvite (til moussen). 1 knivsodd muskat (til moussen). Rens anden og gni den inn- og utvendig med salt og pepper. Stek den i meget varm ovn (220 °C). Når den begynner å brunes, dryppes den litt etter litt Anden glaseres, d. v. s. over­helles med den kokende buljongen.. Når anden har stekt 1 time, tilsett den brune sausen og stek videre ca. 1/2 time, eller til anden er helt mør.. Sil sausen, rør inn kjøttgeléen og kok den inn i 5 minutter. Tilsett saften av 2 appelsiner og saften av 1/2 sitron. Varm sausen igjen etter at saften er kommet i, men la den ikke koke.. Hell sausen over anden og sett den settes i varm ovn ovn, til det der har dannet seg sig en gyllen hinne over hele fuglen.. Støt eller kjør det hele. Ved anret­ningen legges anden litt høit, omgis med appelsinskiver og skåler av appelsinskall, fylt med mousse av ande­lever. Mousse: 200 g andelever gr. lever, 2 del. kremfløte, % eggehvite, pepper, muskat, salt. Leveren støtes til en fin deig med pepper, muskat og salt. Tilsett eggehviten litt etter krydderiene. Litt efter litt under stadig omrøring. Press farsen gjennom en finmasket sil, ha den tilsettes eggehviten, mens man hele tiden rører. Farsen presses gjennem hårsikt, has i en emaljert gryte og rør den gryte, røres et minutt over varmen. Sett den kaldt varmen, settes på is og bland blandes forsiktig inn med den tykke, kalde fløten.. Legg anden på en rissokkel og omgi den med appelsinskiver og skåler av appelsinskall fylt med leverpuréen kolde fløte. Fylles i appelsinskålene umiddelbart før servering. anretningen. Resten av sausen serveres for seg. særskilt.

Note on Modernised

Mengder for salt, pepper, appelsiner og kjøttgelé er presisert. «Brun saus» er beholdt som begrep (Erkens grunnsaus). Ovnstemperaturer er oppgitt i grader. «Haarsigt» er erstattet med finmasket sil, og støtning i morter kan gjøres i food processor. Mousseoppskriften er tatt med som eget trinn.

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Frequently asked questions

How long should the duck roast?
About 1.5 hours in all: 1 hour during which it is basted with boiling brown bouillon, then about ½ hour more after the brown sauce is added – until it is completely tender. Allow around 3 hours in total with preparation and glazing.
How is the sauce made?
The roasting juices with bouillon and brown sauce are strained, meat glaze is stirred in, and the sauce is reduced for 5 minutes. Then the juice of 2 oranges and ½ lemon is added. The sauce is warmed again after the juice has gone in, but must not boil.
What does it mean to glaze the duck?
The sauce is poured over the duck and it is placed in a hot oven until a golden film has formed over the whole bird.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 270. It is intended for 4 servings.

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