AI-generated photo.
French · Iconic, Paris · France
Canard a l orange
Canard a l orange (canard à l'orange), a Paris plate from France.
Pai editors’ mark 5 / 5
Plan, list, and collections
Canard a l orange is cooked in Paris as its own plate, not as a copy of a restaurant menu. Roast the duck and finish it with a sharp orange sauce. A whole bird is the classic. Skinless breast, lacquered with the same orange, is what this pantry weighs. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
81
Health score
Light & nourishing
Moderate
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 38%
- Carbs 23%
- Fat 40%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Suits · High protein
About 27.2 g of protein in the serving.
Suits · Low sodium
About 412 mg of sodium, under the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Watch · Dairy-free
A milk ingredient is in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Duck breast, skinless189 kcal
- Unsalted butter36 kcal
- Orange28 kcal
- Honey15 kcal
- Orange juice14 kcal
- Low-sodium chicken broth6 kcal
Glycemic load
Estimated glycemic load for this count: 8.7. The bands come from the ingredient table.
Portion
One serving, as written, is about 289 kcal.
Allergens. Milk
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 217 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 289 kcal | 14% |
| Protein | 27.2 g | 54% |
| Carbohydrate | 16.4 g | 6% |
| Fiber | 1.4 g | 5% |
| Total sugars | 11.8 g | 24% |
| Fat | 12.8 g | 16% |
| Saturated fat | 5.8 g | 29% |
| Cholesterol | 119 mg | 40% |
| Sodium | 412 mg | 18% |
| Potassium | 580 mg | 12% |
| Calcium | 51 mg | 4% |
| Iron | 3.8 mg | 21% |
| Magnesium | 38 mg | 9% |
| Zinc | 2.8 mg | 25% |
| Vitamin A | 72 mcg | 8% |
| Vitamin C | 60.8 mg | 68% |
| Vitamin D | 0.1 mcg | 1% |
| Vitamin E · estimate | 1.4 mg | 9% |
| Vitamin K · estimate | 5 mcg | 4% |
| Thiamin (B1) | 0.6 mg | 48% |
| Riboflavin (B2) | 0.7 mg | 53% |
| Niacin (B3) | 8.3 mg | 52% |
| Vitamin B6 | 0.5 mg | 32% |
| Folate | 60 mcg | 15% |
| Vitamin B12 | 0.6 mcg | 25% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Sodium stays in a comfortable range.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Oven
- Sheet pan
- Scale
- Tongs
- Cooling rack
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
- Duck breast, skinless4 breasts560 g
Orange2 oranges240 g
Orange juice0.5 cup120 ml
Orange zest1 tbsp4 g
Honey1 tbsp20 g
Low-sodium chicken broth0.6 cup150 ml
Unsalted butter1 tbsp20 g
Fresh thyme1 tsp2 g
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Canard a l orange. Heat to 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh duck breast, skinless, orange, orange juice, orange zest, honey, low-sodium chicken broth, unsalted butter, fresh thyme, kosher salt. Canard a l orange is cooked in Paris as its own plate, not as a copy of a restaurant menu. Roast the duck and finish it with a sharp orange sauce. A whole bird is the classic. Skinless breast, lacquered with the same orange, is what this pantry weighs. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Canard a l orange is cooked in france. Cut pieces the same size so the center and the edge finish together.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Canard a l orange, until the edges take a little color. Roast on the middle rack. The top rack browns before the center cooks.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Canard a l orange at 450°F / 232°C. Start checking at 49 minutes. Canard a l orange is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 450°F / 232°C.
Roast 49 min
- 🇫🇷 FranceWestern Europeicon-france-canard-a-l-orange-step-4
Canard a l orange, step 5
Step 5 · Canard a l orange
5Check the center of Canard a l orange, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇫🇷 FranceWestern Europeicon-france-canard-a-l-orange-step-5
Canard a l orange, step 6
Step 6 · Rest 5 min
6Rest Canard a l orange for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in france, with the sauce or garnish that belongs to it. Film Canard a l orange in this shot order and no other: batter or dough smoothed to the corners; a colander and a cloud of steam; cheese melting only after the boil stops; aromatics softening without color. Slate words for the editor: dough, ramekin, lacquer, crisp, quiet, flint, sable, griddle, whisk, reduce.
Rest 5 min
How you know it is done
Canard a l orange is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 450°F / 232°C.
If it goes wrong
- Canard a l orange looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Canard a l orange turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Canard a l orange, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Canard a l orange is one of the plates people ask for by name from Paris.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Roast the duck and finish it with a sharp orange sauce. A whole bird is the classic. Skinless breast, lacquered with the same orange, is what this pantry weighs.
Allergens in the required list: Milk.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.