duck a l'orange

[Michael Rolls]

somewhere - can't remember if in here or PF, I posted that I would be treating my unsuspecting neighbour to coq au vin - not true, mind not in gear - actually, duck a l'orange. Interested in how others prepare the dish - my method is to cut duck breast into pieces about twice bite size, because I am always worried about under cooking fowl, and I find duck - and goose - hard to judge. The pieces then get marinated for a few hours in red wine and herbs - thyme and herbes de Provence. My sauce is marmalade, orange juice and - usually Cointreau, but I found that I was out of Cointreau, so cognac will have to substitute. The pieces will be fried with sherry - undecided whether to add mushrooms, because I only have tinned, so may skip them.
Any alternatives? I am committed to 'my' recipe for tonight, but I would be interested in what others think
Mike

[Alex]

Too posh for me lad  !      

[Michael Rolls]

it's the way I tell 'em

[klondike]

For such meals my main preparation is ensuring there are sufficient funds in the card account to take the strain when I pay the restaurant.

[Michael Rolls]

For such meals my main preparation is ensuring there are sufficient funds in the card account to take the strain when I pay the restaurant.

     

[crabbyob]

can i point out here that we do have a recipe section... go to the naughty step Mike...and dont steal my cushion...

[klondike]

That arrived after this thread though. There were 3 cooking threads in Other under Hobbies so I renamed it Cooking and added a new Other board. 

[Michael Rolls]

I rest my case   

[crabbyob]

my case was 24kilo...the limit was 23, but i argued that much about my visa she forgot, so my case too was rested

[Michael Rolls]

well done!