Last week, my lovely husband prepared a romantic Valentine’s Dinner for us. Of course, I helped him as best I could. ❤️

After years of waiting, winter has finally lived up to its name again this year and so we decided on a dish we think is very suitable to the cold time of the year. ❄️

You surely have heard about the French classic “Canard à l’Orange” combining tender duck meat with an aromatic orange sauce – a perfect combination of fruity sweetness and delicate sourness. 🦆🍊

You may be wondering now why we are renaming the dish to “Duck à l’Andrea.” And who in the world is this Andrea, anyway? 🙂

Well, preparing “Canard à l’Orange” in its classic form is quite a tad time-consuming if you have a whole duck and also want to stuff it.

Not that we would shy away from time-consuming preparations in principle but we also like to simplify things whenever possible. By simplifying, however, it may not really be “Canard à l’Orange” anymore. But it’s still quite similar and so we chose a name reflecting this similarity, albeit in a somewhat abstract way. 😉

There is a German actress named Andrea L’Arronge that Harry has always liked. And “L’Arronge” sounds similar to “l’Orange”. So, it’s just a little play on words. 😄

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What we need:

• Duck breasts (from the freezer)
• 6 oranges
• 6 cloves
• 5 tbsp sugar
• 1 tsp orange zest
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp cinnamon
• 1 tbsp sweet paprika
• Dark gravy thickener

How to do it:

• Bake the duck breasts in the preheated oven for 30 minutes at 225°C (435°F).
  (Do check the instructions on the packaging!)
• Cut the oranges in halves, squeeze the juice and sieve it into a pot.
• Add the orange zest, sugar, cloves, salt, black pepper, cinnamon and sweet paprika to the juice and whisk everything well.
• Bring the sauce to a boil while carefully seasoning to taste with salt, black pepper and sweet paprika. Use sauce thickener to thicken as needed.

We like to enjoy our “Canard à l’Andrea” with croquettes and red cabbage. 😋