Try to say "Orangina" to a French person, the answer will automatically be "Secouez-moi, Secouez-moi" and it will be followed by a little wiggle at the hips.
Indeed in France, Orangina is famous for its commercial campaigns. The iconic pear shaped bottle with its goosebumps texture has remained the same since its creation in 1936.
For most people, this orange, lemon grapefruit and mandarin drink is evocative of summer and terraces de café. It would never have crossed my mind to cook with Orangina, hadn't I seen a intriguing recipe conceived by one of France's leading chef Jean-Francois Novelli. This tasty recipe was created to celebrate the drinks' 75th anniversary.
I made the dish with duck legs, not breasts.
Would I cook it again? yes. However, next time, I will drop the glazing sauce which adds too many extra unnecessary flavours.
It may not be as good as Chicken Coca-Cola but tastes much better than Partridge with chocolate.
So definitely worth giving it a go if only for the surprise factor.
SKEWERS OF GLAZED DUCK A L'ORANGINA
Serves 2
* 2 large duck breasts
* 500ml Orangina
* 1 tablespoon of cherry venegar or rice vinegar
* 3 tablespoons of rapeseed oil or olive oil
* 3 tablespoons of soy sauce
* Pinch of sea salt
* Pinch of crushed pepper
* 1 teaspoon of madras curry power
* 2 garlic cloves
* 1 bay leaf
* Sprinkle fresh thyme
For the Glazing Sauce
* 150g prunes or apricots or pineapple
* 200-300ml of Orangina
* 2 soupspoons of cherry vinegar
* 2 pimento or birds eye chillies
* A good pinch of sea salt
* 2 star anise
Keep the skin on the duck and cut the breasts into six or eight cubes and put these into a container ready for the marinade.
To make the marinade: Pour half a litre of Orangina into a saucepan and add curry powder and seasoning. Bring to the boil and simmer for 20 - 30 minutes. Leave this marinade to cool down and when it is cold enough, pour over the duck to marinate. Crush two garlic cloves into the marinade, then add a sprinkle of fresh thyme and one bay leaf.
To make the glaze: Pour 200-300ml Orangina into a saucepan and add 150g prunes, apricots or pineapple. Add the chillis and 2 soupspoons of cherry vinegar with a big sprinkle of salt and two star anise - let this boil until it becomes syrupy in consistency. Thread the cubes of marinated duck onto skewers and place the skewers onto a non-stick pan onto a very hot gas ring for one minute. Place the skewers in the oven to cook 180-200C for about 10-12 mins. About 5 mins before the skewers are due out of the oven, pour the glazing liquid onto skins.
Indeed in France, Orangina is famous for its commercial campaigns. The iconic pear shaped bottle with its goosebumps texture has remained the same since its creation in 1936.
For most people, this orange, lemon grapefruit and mandarin drink is evocative of summer and terraces de café. It would never have crossed my mind to cook with Orangina, hadn't I seen a intriguing recipe conceived by one of France's leading chef Jean-Francois Novelli. This tasty recipe was created to celebrate the drinks' 75th anniversary.
I made the dish with duck legs, not breasts.
Would I cook it again? yes. However, next time, I will drop the glazing sauce which adds too many extra unnecessary flavours.
It may not be as good as Chicken Coca-Cola but tastes much better than Partridge with chocolate.
So definitely worth giving it a go if only for the surprise factor.
SKEWERS OF GLAZED DUCK A L'ORANGINA
Serves 2
* 2 large duck breasts
* 500ml Orangina
* 1 tablespoon of cherry venegar or rice vinegar
* 3 tablespoons of rapeseed oil or olive oil
* 3 tablespoons of soy sauce
* Pinch of sea salt
* Pinch of crushed pepper
* 1 teaspoon of madras curry power
* 2 garlic cloves
* 1 bay leaf
* Sprinkle fresh thyme
For the Glazing Sauce
* 150g prunes or apricots or pineapple
* 200-300ml of Orangina
* 2 soupspoons of cherry vinegar
* 2 pimento or birds eye chillies
* A good pinch of sea salt
* 2 star anise
Keep the skin on the duck and cut the breasts into six or eight cubes and put these into a container ready for the marinade.
To make the marinade: Pour half a litre of Orangina into a saucepan and add curry powder and seasoning. Bring to the boil and simmer for 20 - 30 minutes. Leave this marinade to cool down and when it is cold enough, pour over the duck to marinate. Crush two garlic cloves into the marinade, then add a sprinkle of fresh thyme and one bay leaf.
To make the glaze: Pour 200-300ml Orangina into a saucepan and add 150g prunes, apricots or pineapple. Add the chillis and 2 soupspoons of cherry vinegar with a big sprinkle of salt and two star anise - let this boil until it becomes syrupy in consistency. Thread the cubes of marinated duck onto skewers and place the skewers onto a non-stick pan onto a very hot gas ring for one minute. Place the skewers in the oven to cook 180-200C for about 10-12 mins. About 5 mins before the skewers are due out of the oven, pour the glazing liquid onto skins.
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