So far on The Greasy Spoon, we've given you Prawn Cocktail, Crepes Suzette, Eggs Benedict, and Zucchini Fritters; and now (gasps of amazement, trumpet fanfares) I'm giving you none other than Duck à l'Orange.
Is Duck à l'Orange really so naff? Okay, it's a bit retro, but as with so many other classic recipes, if the ingredients are good, and the dish is cooked with care, you'll end up with a fine old thing indeed.
I'm not sure about the history of Duck à l'Orange, but I detect a whiff of Escoffier about it. The secret is in getting the balance right between the sweetness of the honey (or sugar), and the bitterness of the oranges- so use Seville oranges if you can get them; you know, the oranges used in English Marmalade.
Here's my version: it should be easy to rustle up when you get in from work. Take some duck breasts, and score them with a knife. Season them with salt and pepper. Fry them in a pan, until they are browned on both sides. You don't want the duck to dry out, and you will find that the duck will give off masses of fat.
When the duck breasts are cooked properly, take them out and keep them warm, and throw out the fat. Deglaze the pan with some fresh orange juice. Next add some chicken stock, a tablespoon or so of honey to taste, grated orange rind, and a teaspoon of balsamic vinegar.
Cook on a reasonably high heat, stirring like mad, until the sauce begins to thicken. Add a decent slug of Grand Marnier, and bubble away until the alcohol is burnt off. Now, turn the heat up to high, and let the sauce reduce- only stirring now and again to stop it sticking to the bottom of the pan. Finish it off with a knob of butter. This will give the sauce a velvety texture.
If you're happy with the seasoning, arrange the duck breasts on a plate, and pour on the sauce. To counteract the richness of the sauce, I suggest keeping your vegetables simple, and crunchy French beans or New Potatoes would be just the ticket.