Quick Duck a l'orange

As a housewife, I'm always looking for quick and easy recipes that I can make for my family. This recipe for Quick Duck a l'orange is a lifesaver. It's so simple to make, and it's always a hit with my husband and kids.

The best part about this recipe is that it's so versatile. You can use any type of duck breast, and you can adjust the amount of Cointreau and orange zest to your taste. I like to use a little bit of both, but you can use more or less depending on how strong you want the flavor to be.

This recipe is also a great way to use up leftover oranges. I always have a few oranges on hand, and I'm always looking for new ways to use them. This recipe is a great way to use up those oranges and make a delicious meal at the same time.

I hope you enjoy this recipe as much as I do. It's a quick and easy way to make a delicious and impressive meal.

Here are a few tips for making this recipe:

• Be sure to brown the duck breast skin side first. This will help to render the fat and give the duck a crispy skin.
• Don't overcook the duck breast. It should be cooked to medium-rare or medium, so that it's still juicy and tender.
• You can use any type of orange juice for this recipe, but I recommend using fresh orange juice for the best flavor.
• If you don't have Cointreau, you can use another orange-flavored liqueur, such as Grand Marnier or Triple Sec.

Step-by-step

• Pan fry the onion and garlic, when brown add ginger briefly and then set to one side.
• Pan fry duck breast, skin side first. Pour off some of the fat until thin film left.
• Re-add onion and orange zest with Cointreau briefly reduce.
• Add stock and orange, reduce.
• Add salt and pepper.