DUCK A L'ORANGE
Steps:
- For the gastrique sauce: Combine the orange juice, sugar, garlic, orange liqueur, ginger and 2 cups of the vinegar in a medium saucepan and bring to a boil over high heat. Cook until the mixture reduces by half, about 20 minutes. Remove 1 cup of the reduction and set aside for the candied kumquats.
- Strain the remainder of the reduction left in the saucepan and transfer to a large high-sided saute pan. Cook over high heat until reduced by half again, about 15 minutes. Make small slits in the habanero with a paring knife, add it to the reduction and let cook for 5 minutes more. Add the remaining 2 tablespoons vinegar and cook for 1 minute. Whisk in the butter and cook until it melts. Add the parsley, chives, peppercorns and thyme and season with salt and pepper.
- For the duck confit: Whisk together the cinnamon, chile powders, cumin, coriander, ginger, sugar, garlic powder, onion powder, salt, allspice, cloves, fennel seed, cayenne, chile de arbol and 2 tablespoons of the black pepper in a small bowl and set aside.
- Heat the oil in a large nonstick pan over medium heat, add the bacon and cook until lightly golden brown on both sides and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
- Preheat the oven to 350 degrees and place a baking rack on a rimmed baking sheet.
- Season the duck legs with salt, pepper and some of the spice rub. Store any remaining spice rub in an airtight container for a later use. Place the legs fat-side down in the baking drippings in the nonstick pan. Cook slowly over medium heat until the skin is very crisp, about 10 minutes. Turn them over and cook until the other side is crisp, 10 minutes more. Transfer the prepared baking sheet and keep warm in theoven until ready to serve.
- For the duck breasts: Season the duck breasts on both sides with salt and pepper and place skin-side down in a cast iron pan. Cook slowly over medium heat, draining the rendered fat from the pan a few times, until the skin is very crisp, about 25 minutes. Turn the breasts over and continue cooking to medium and an instant-read thermometer inserted into the center registers 140 degrees F. Remove to a cutting board and let rest for 10 minutes before slicing crosswise into 1/4-inch-thick slices.
- For the candied kumquats: Bring the reserved 1 cup gastrique to a boil in a small saucepan, reduce the heat to low, add the kumquarts and cook until soft and candied, about 20 minutes.
- For the cranberry relish: Combine the orange juice and honey in a small saute pan, bring to a boil and cook until reduced by a quarter, about 3 minutes. Add the cranberries and cook until they pop and the mixture thickens slightly, about 10 minutes more. Set aside until ready to serve.
- To serve: Spoon some of the gastrique onto 4 large dinner plates. Top with the duck confit and the sliced duck and spoon some of the cranberries and kumquarts on the sides. Garnish with thyme sprigs, if desired.
CHEF JOHN'S ORANGE DUCK
This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time.
Provided by Chef John
Categories Meat and Poultry Recipes Game Meats Duck
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
- Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
- Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
- Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
- Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
- Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 14.9 g, Cholesterol 129.6 mg, Fat 20.9 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 8 g, Sodium 593 mg, Sugar 12.2 g
CLASSIC FRENCH DUCK A L'ORANGE
This is an adaptation of Julia Child's recipe for French duck a l'orange, a dish that is a classic for a reason. Use fat ducks for this, either wild or domesticated. A small, fat goose is another option.
Provided by Hank Shaw
Categories Main Course
Time 2h
Number Of Ingredients 10
Steps:
- Use a needle or sharp knife point to pierce the skin of the fat ducks all over, taking care to not pierce the meat itself; go in at an angle. This helps the fat render out of the bird. Salt the ducks well and preheat the oven to 325°F.
- Put the ducks in an ovenproof pan. I rest them on celery leaves to prop them above the level of the pan; this helps them crisp better. If you want, surround the duck with some root vegetables. Roast for 90 minutes.
- Take the pan out and increase the heat to 425°F. When it hits this temperature, put the birds back in the oven and roast until the skin is crispy, about 15 to 20 minutes.
- Meanwhile, boil the vinegar and sugar in a small pot until it turns brown. Pour in the stock little by little, stirring all the while. Set aside.
- Shave the peel off the oranges, grating some fine and keeping the peel of 2 oranges in large pieces. Juice 2 oranges. Cut segments from the other 2 oranges. Here is a tutorial on how to do that.
- When the ducks are ready, remove them from the oven and let them rest on a cutting board.
- Finish the sauce. Bring it to a simmer, then add about 1/2 cup of orange juice and the large bits of peel. Simmer 5 minutes. Whisk together a little of the sauce with the starch, and, when it's mixed well, stir it into the saucepot to thicken. Add the Grand Marnier and enough salt and orange bitters to taste. Swirl in the butter one tablespoon at a time.
- To serve, carve the duck and arrange on plates. Give everyone some orange supremes and pour over the sauce. Garnish with the grated zest, and serve with good bread, mashed potatoes or celery root, or polenta.
Nutrition Facts : Calories 980 kcal, Carbohydrate 31 g, Protein 26 g, Fat 81 g, SaturatedFat 29 g, Cholesterol 160 mg, Sodium 410 mg, Fiber 3 g, Sugar 26 g, TransFat 1 g, ServingSize 1 serving
CLASSIC DUCK A L'ORANGE
Steps:
- Gather the ingredients.
- In a saucepan, boil the sugar and water for several minutes until the syrup caramelizes and turns a golden brown color.
- Add the sherry vinegar, orange juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than 1 cup.
- Cut the cold butter into small pieces and add to the pan with 1 tablespoon of orange zest.
- Shake the pan back and forth over medium heat until the butter has melted and is incorporated into the sauce.
- Stir in the orange sections.
- The sauce can be cooled and stored until you're ready to prepare the duck breasts, or you can set it aside and proceed with cooking the breasts.
- Pat dry the 2 half breasts with paper towels.
- Slash through the fat on the breast with a sharp knife to create a crisscross pattern. This will help release the fat, which will crisp up the skin while cooking.
- Sprinkle both the meat side and the fat with a little sea salt and pepper.
- Heat a skillet over high heat. Sear the duck breasts quickly on both sides, then cook the duck for 9 to 11 minutes on each side. (The USDA recommends cooking duck to 160 F or 170 F, but if you prefer it pinker, cook to medium-rare, 135 F to 140 F; it is still safe to eat.)
- Remove the breasts from the pan and place on a warm plate. Cover with paper towels and leave them to rest for 5 minutes. This helps to soften the duck after cooking.
- Reheat the sauce.
- Place the duck on a hot plate, either whole or neatly sliced. Spoon the sauce over the duck. Garnish the plate with the remaining orange zest.
- Serve immediately and enjoy.
Nutrition Facts : Calories 1054 kcal, Carbohydrate 173 g, Cholesterol 148 mg, Fiber 20 g, Protein 29 g, SaturatedFat 17 g, Sodium 618 mg, Sugar 125 g, Fat 34 g, ServingSize 2 servings, UnsaturatedFat 0 g
DUCK A L'ORANGE
Categories Fruit Juice Citrus Duck Poultry Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes. Remove from heat. Mix in vinegar (mixture will bubble vigorously). Add juice and shallots; boil until reduced to 1/2 cup, stirring occasionally, 15 minutes. Add broth; boil until reduced to 3/4 cup, 30 minutes. Set aside.
- Using small knife, cut off peel and white pith from 4 oranges. Working over bowl, cut between membranes to release segments. (Sauce and oranges can be prepared 6 hours ahead. Cover separately; chill.)
- Using small knife, score duck skin (do not pierce meat) in crosshatch pattern. Sprinkle duck with salt and pepper. Heat heavy large skillet over medium-high heat. Place duck breasts skin side down in skillet. Cook until brown and crisp, about 8 minutes. Turn duck and cook to desired doneness, about 10 minutes longer for medium-rare. Transfer to cutting board. Let stand 10 minutes.
- Meanwhile, bring sauce to simmer. Add butter and 1 tablespoon grated orange peel; whisk just until butter melts. Drain orange segments and mix into sauce. Set aside.
- Slice duck breasts crosswise on diagonal. Arrange on 4 plates. Spoon orange segments with sauce alongside. Sprinkle with remaining peel.
DUCK A L'ORANGE
There's a reason duck a l'orange is a classic - it's delish. Try it with hasselback potatoes and seasonal veg.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 210C/400F/Gas 6½. Use a vegetable peeler to peel the skin off the half orange in wide strips. Place a stack of three strips on top of each other and trim the sides. Cut the strips into very thin julienne strips. Set aside.
- Prick the duck skin all over with the tip of a skewer to help release the fat. Don't prick too deeply. Place on a rack set inside a sturdy, medium roasting tin. Place the orange half inside the duck, pushing towards the neck end to help support the breast. Add the bay leaves and onion wedges. Season the duck with the salt and lots of freshly ground black pepper. Roast for 45 minutes.
- Take the duck out of the oven and carefully take the rack off the roasting tin using oven gloves to hold it. Tip any fat that has collected in the tin into a heatproof bowl. (Cool, then keep in a pot in the fridge and use for roast or sautéed potatoes.) Place the rack back into the tin and return the duck to the oven for a further 35-45 minutes, or until the skin is golden-brown and crisp.
- Remove the duck from the oven and wiggle one of its legs. If the duck is ready, the leg will be fairly loose and easy to wiggle. If not, return the duck to the oven for a further 10 minutes, or until cooked. Transfer to a board or warmed serving platter. Cover very loosely with foil and leave to rest for 15 minutes.
- While the duck is resting, make the sauce. Drain all but one tablespoon of the duck fat from the roasting tin into the heatproof bowl with the rest. Return the tin to the hob and add the onion. Fry over a medium heat for five minutes, stirring regularly until beginning to soften and colour.
- Pour the orange liqueur and wine into the pan with the softening onion and allow to bubble for a few seconds. Add the orange juice and 150ml/5fl oz cold water and simmer together for about two minutes, stirring to lift any of the meat sediment from the bottom of the tin. Carefully strain the liquid through a fine sieve into a small non-stick saucepan.
- Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. Mix the cornflour with one tablespoon of cold water in a small bowl until smooth. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy. Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Pour into a warmed jug. Carve the duck at the table with an onion wedge for each person, pour a little of the sauce over and serve the rest separately.
DUCK A L'ORANGE
Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.
Categories Citrus Duck Herb Roast Orange White Wine Gourmet
Yield Makes 4 servings
Number Of Ingredients 27
Steps:
- Roast duck:
- Put oven rack in middle position and preheat oven to 475°F.
- Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.
- Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.
- Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
- Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.
- Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.
- Make sauce:
- While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.
- Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.
- Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.
- Available at D'Artagnan (800-327-8246).
DUCK à L'ORANGE
This spin on the classic preparation makes efficient use of a whole duck by breaking the meat into six pieces and making a stock with the remaining carcass. Have your butcher separate the breasts, wings, and legs for you.
Provided by Melissa Hamilton
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Set giblets from duck aside; reserve liver for another use. Trim skin from both openings of the cavity; set aside for rendering. Cut both leg-thigh pieces off duck. Cut wings from breasts. Carve breasts from carcass for 2 boneless breasts. Trim off wing tips and flats; set aside. Cut carcass into quarters. Cover and chill leg, breast, and wing pieces.
- Heat reserved duck skin in a large heavy pot over medium heat. Cook, stirring, until about 2 tablespoons fat is rendered; discard skin. Add giblets, wing tips and flats, carcass pieces, onion, and thyme sprigs. Cook, stirring occasionally, until lightly browned, about 15 minutes. Add celery, carrot, peppercorns, and 6 cups water. Bring to a boil over high heat, skimming any foam that rises to the surface. Reduce heat to medium; simmer duck stock for 1 hour.
- Meanwhile, using a sharp knife, cut all peel and white pith from 1 orange; set peel aside. Working over a medium bowl, cut between membranes to release segments into bowl; set aside. Add orange peel to simmering stock. Juice remaining 2 oranges and set juice aside.
- Strain stock through a fine-mesh sieve into a medium bowl (you should have about 2 cups). Transfer orange peel to a work surface; discard remaining solids in sieve. Slice peel into thin strips (remove white pith for a more refined look, if desired); set aside. DO AHEAD: Stock can be made 1 day ahead. Cover and chill stock and peel separately.
- Prick duck pieces all over with a sharp knife. Season with salt and pepper. Arrange them in a single layer in a large heavy skillet (use 2 if needed), skin side down, and cook over medium heat, occasionally pouring off fat from skillet into a heatproof bowl, until skin is deep golden brown, 18-20 minutes. (Cover and chill fat; save for cooking potatoes or stir-fried rice.)
- Turn over duck pieces. Cook breasts, skin side up, until an instant-read thermometer inserted horizontally into thickest part of breast registers 125°F for medium-rare, about 2 minutes. Transfer breasts to a large rimmed baking sheet. Continue cooking legs and wings until well browned on both sides and juices run clear when thigh is pierced with a fork, 10-15 minutes longer. Transfer to sheet with breasts. Pour off fat from skillet, leaving browned bits behind.
- Preheat oven to 450°F. Return skillet with browned bits to medium-high heat. Pour in Port and cook, scraping pan with a wooden spoon (the browned bits will add extra flavor to the sauce), until reduced and syrupy, about 2 minutes. Add reserved orange juice and duck stock; boil, stirring occasionally, until sauce is smooth and thickened, about 20 minutes. Season sauce to taste with salt and pepper. Cover and keep warm.
- Place rimmed baking sheet with duck pieces in oven. Bake until duck is just heated through, 5-8 minutes.
- Pour warm sauce onto a deep platter. Scatter orange segments and strips of peel over. Top with duck pieces.
ROAST DUCK WITH ORANGE SAUCE - CANARD A L' ORANGE JULIA CHILD
It was near my husband's birthday when a dear friend gave me two ducklings. Michael loves duck, so I asked him how he wanted them fixed. This is my adaptation of Julia Child's recipe for Duck a l'Orange. The ducklings were a perfect one serving size, 15 ounces, and 17 ounces. The recipe that I had, said that a 5 pound duck would take 1 hour and 30 minutes. Since ours were just about a pound each, they only took 25 minutes. Thank you, Jenny!
Provided by Sweetiebarbara
Categories Whole Duck
Time 3h
Yield 2 small ducklings, 2 serving(s)
Number Of Ingredients 21
Steps:
- Start the stock for the sauce well in advance.
- Brown duck parts with carrot and onion in oil. (or brown carrot and onion with gleaned duck fat).
- Add bullion and water.
- Simmer with herbs and reduce to 2 cups.
- Skim fat, any scum, strain, and set aside, or refrigerate until needed.
- To begin the sauce, bring water to simmer while preparing orange peel.
- The peel is for both the roasting duck, and the sauce. This also, needs to be done in advance.
- Peel oranges, making sure that the strips are only the orange colored part, not the bitter white.
- Julienne into strips about 1/8" or less by 1 1/2 ".
- Simmer in water 6 minutes, drain, rinse in cold water, dry, and set aside.
- Peel orange segments, put in covered container, and set aside, or refrigerate.
- Prepare duck by trimming loose fat, making sure all feathers are gone, and remove wishbone from breast (optional).
- Prick skin to allow fat to escape, and to baste the duck during the cooking.
- Season cavity of ducks with salt and pepper, and place 1/3 of orange peel and 1/3 of orange segments inside.
- The small ducklings will take about 25 to 30 minutes to roast, so you might want to continue the sauce at this point and preheat the oven to 450°F.
- In a saucepan, blend sugar and vinegar over low heat to dissolve.
- Boil rapidly until mixture begins to caramelize.
- Lower heat to simmer, add half the duck stock, and stir until mixture is no longer caramelized.
- Remove from heat.
- Add remaining stock, blended cornstarch with 2 tablespoons of the port, remaining orange peel, and all but a few orange segments (saved for garnish).
- Simmer for 3-4 minutes, correct seasoning, and keep warm. Sauce should be clear and slightly thickened.
- Place ducklings on rack in small roasting pan, breast side up and place in oven.
- Roast 5 minutes, reduce heat to 350°F, and turn on side, and place back in oven.
- Continue to roast and turn, until duck is breast up. Roast 25 to 30 minutes total.
- When ducklings are done (juice will be rosy clear) place on warmed individual platters and keep warm.
- Finish sauce by removing fat from roasting pan and deglaze with port.
- Add to sauce.
- Bring sauce to simmer, add orange liqueur, and correct seasoning with lemon juice if sauce seems too sweet.
- Remove sauce from heat, swirl in butter and spoon some over ducks and put remainder in a warmed sauceboat.
- Garnish ducks with remaining orange segments, place rice and peas on platters and serve.
ROAST DUCK L'ORANGE WITH CHUTNEY
I found this recipe on the internet and modified it slightly. This is the best roast duck recipe I have made so far. The combination of seasonings goes very well with the duck and the l'orange sauce. I used the skin, bones and drippings to make a soup base that was out-of-this-world good!
Provided by Quinn Horn
Categories Whole Duck
Time 2h25m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chili powder, garlic powder, and salt all over ducks.
- Cut 1-inch slice in skin of ducks on both sides of breasts.
- Puree garlic, sage and olive oil and fill in slices in skin with mixture.
- Chop apple into 1-inch pieces and stuff inside ducks.
- Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.
- Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.
- Serve L'Orange sauce over sliced duck breasts or other parts.
- Makes about 1 cup.
DUCK IN ORANGE SAUCE
Steps:
- Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.
- While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.
CLASSIC DUCK A L'ORANGE
Provided by Emeril Lagasse
Categories main-dish
Time 2h
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F.
- Roughly chop the orange rinds after juicing and place in the cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour.
- In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce nearly 3/4 in volume, to about 3/4 cup. Add bitters to orange juice gastrique, and set aside. Place duck stock in clean saucepan and bring to a boil over high heat. Add hot stock to reduced orange gastrique, and continue to simmer over medium low heat for 10 minutes to make sauce.
- Remove duck from roasting pan and discard drippings in bottom of pan. Return duck to roasting pan and place pan over 2 burners over medium high heat. Add orange liqueur to pan and cook off the alcohol, scraping the pan continuously with a large wooden spoon. Add 1 cup of the orange sauce to the roasting pan and cook 1 minute. Remove duck from the pan and discard orange rinds in cavity. Place duck on serving platter and let sit 10 minutes before carving. Combine roasting pan juices and orange sauce in a gravy boat and serve with carved duck.
DUCK L'ORANGE WITH BRAISED RED CABBAGE
This is NOT my original recipe, TRUE! But from one of the contestants on the tv program My Restaurant Rules too! Is an ingredient I wanted to try, Honestly cannot tell you why! THIS came out FANTASTIC written as is on the day, I slightly altered some things to fit my diet, what can I say! I also added some hints and tips for someone who (like me before) had never made! If I was in a restaurant, for this would surely have paid! :) http://www.mykitchenrules.com.au
Provided by mickeydownunder
Categories Duck Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Slice thinly the red cabbage and place water (I used chicken stock), caster sugar (I substituted Splenda), orange rind, bay leaf, ground cinnamon, red wine vinegar, mustard seeds (I used brown), sea salt and pepper in large saucepan and stif frequently until tender; set aside to keep warm.
- Preheat oven 190°C.
- Score duck breasts by making a criss-cross pattern on the skin only.
- NOTE: Do not pierce the meat.
- Sprinkle duck with five-spice; heat frypan, add duck breast side down. Cook until golden brown (about 4 minutes) Turn over and cook skin side for 1 minute.
- Transfer to a baking paper lined oven tray. Cook for about 9 - 10 minutes or until medium rare. Stand covered in foil for 5 minutes. Slice thickly.
- In saucepan, bring juice, stock, spices, garlic, honey (I used sugarless maple syrup), and liqueur to a boil, Gently boil, reduce by half. Whisk in butter (cut in small pieces) in piece by piece.
- To make caramelised oranges, pour away any excess duck fat from frypan. Add ornages and sprinkle caster sugar (I used Splenda) Cook over medium heat until caramelised. Remove from heat when just starting to turn broan.
- To serve, spoon cabbage onto 4 plates. Tope with duck. Spoon sauce over and place orange segments on top. Garnish with fresh herbs if desired.
- NOTE: Check cabbage while cooking, if starts to stick add more water or stock.
- NOTE: When you pour the sauce over the duck, need to be careful (if worried about presentation) not to pour too much into/onto the cabbage as the juice from the cabbage will bled pinkish on the plate.
- NOTE: This recipe IS great! Don't be shy to try, as I had never made before today!
Nutrition Facts : Calories 803.1, Fat 46.8, SaturatedFat 19.9, Cholesterol 379.8, Sodium 375.1, Carbohydrate 34, Fiber 2.7, Sugar 27.4, Protein 61.5
DUCK A L'ORANGE
Traditional recipes for Duck a l'Orange call for bitter Seville oranges to provide the right note of dissonance to match the recipe's sweetness. When I can't find Seville oranges, I look for kumquats; if I can't find kumquats, I use a regular juicing orange. Grand Marnier also adds a hint of bitter orange. Making Duck a l'Orange is a useful project because once you can understand how it's made, you can improvise virtually any French duck sauce using the same method.
Provided by Food Network
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Use a sharp knife to score the skin side of the duck breasts in 2 directions, about 20 slashes per direction. Season the breasts on both sides with salt and pepper. Reserve in the refrigerator.
- Cut off 1 end so the orange can stand on the cutting board, and slice off 2 (2-inch) strips of zest. Cut the zest into fine julienne, then blanch the zest for 1 minute in the cup of boiling water. Juice the orange, strain the juice into a saucepan, and boil it until it's reduced to about 1 tablespoon.
- If you're using the kumquats instead, cut the round ends off the kumquats and eat or discard them. Set the kumquats on 1 end and use a sharp paring knife to trim the zest off three of them. Cut all the kumquats in half lengthwise, and working over a strainer set in a non-reactive bowl, remove the pulp with a small spoon. Push the pulp against the strainer to extract the juice. (Don't worry if you end up with only a tablespoon or 2.) Place the kumquat zests on a cutting board and slice them into fine julienne. Bring the 1/2 cup water to a boil over high heat, blanch the zests for 1 minute, then drain them in a strainer.
- If you're using concentrated duck broth, reduce it in a small saucepan to about 2 tablespoons until it's lightly syrupy.
- Heat a saute pan over medium to high heat and saute the duck breasts, skin side down, 8 to 10 minutes for the Pekin duck breasts and 12 to 18 minutes for the mallard. Turn the breasts over, adjust the heat to high, and cook for 1 minute for the Pekin duck and 2 minutes for the mallard.
- Pour the fat out of the pan ¿ if it hasn't burned, save it for omelets ¿ and deglaze the pan with the reduced kumquats or orange juice. Use a whisk to add the glaze. Add the sugar, Grand Marnier, kumquat or orange zest, and vinegar, and simmer the sauce for about 30 seconds to cook off the alcohol. At this point, adjust the thickness of the sauce ¿ its consistency is up to you, but many cooks make their sauces too thick; add 1 or 2 teaspoons water to thin it or simmer the sauce for a moment to reduce and thicken it. Whisk in the cold butter, keeping the pan and whisk moving until all the butter melts. (Don't let it sit without whisking or the butter will separate.) Season, to taste, with the pepper, and if necessary, a few more drops of vinegar.
- Slice the breasts crosswise, arrange the slices on individual heated plates, and spoon the sauce over the breasts. Serve hot, with orange wedges if desired.
DUCK L'ORANGE TEMPURA SUSHI ROLL
A fun play on deconstructed duck L'orange put back in a sushi roll. Inspired by the original approaches Bravo's Top Chef pushes us to explore. Still working on perfecting the technique so please feel free to share critical notes! This is not a quick simple recipe, but designed for the true foodies out there whose passion and love for cooking push them to explore new ideas and approaches to food. The payoff is worth it. The flavors are MARVELOUS!!
Provided by spiffnikhopkins
Categories Duck
Time 1h15m
Yield 4 rolls, 4 serving(s)
Number Of Ingredients 19
Steps:
- Season duck with salt, garlic, and chili powder.
- Toast sesame seeds and set aside.
- Puree garlic, sage, and olive oil in food processor using just enough oil to create a paste. This will act as your 'wasabi' when you plate.
- Cut shallow parallel slits on the skin side of the duck being careful not to cut into the breast itself. This helps render the fat in the cooking process. (A possible refinement is to pound the breasts flat here. This may make the end product easier to roll and cut as a sushi roll although I have yet to try this).
- Heat a dry pan over high heat. Place breasts skin side down and sear until crispy. Don't move the breasts once placed on a side to sear, to ensure a proper, quality sear.
- Flip and sear duck on the other side being careful not to cook past rare to med-rare. The duck will be cooked further when tempura battered.
- Pat dry and let duck rest 10 min on paper towels before slicing as thin as possible (you may not regret having pounded the duck previously!).
- Break egg into a bowl containing the iced water and whisk until frothy.
- Add baking soda and flour.
- Beat until the flour is just mixed together. Do not over beat!
- Batter should be so thin that the merest wisp clings to the duck when dipped in it--you don't want a lot of batter to stick.
- If it seems too thick, add a little more iced water, and keep the batter cold.
- Cook jasmine rice so its nice and sticky.
- Dip duck in batter and fry in deep fryer at 400 degrees F until golden brown--this should only take a min or 2. Use a slotted spoon to transfer duck onto paper towels. Always fry in small batches.
- Put ingredients for the L'Orange sauce in pan and heat until alcohol simmers off and sauce thickens, about 6 minutes.
- To plate spread a thin layer of cooked rice onto sushi mat. Place a layer of duck and apple on the edge of the rice and roll tightly. Sprinkle roll with toasted sesame seeds and cut into sushi pieces. Drizzle kecap decoratively over the roll and on the plate. Serve with L'Orange sauce and mound of sage/garlic 'washabi' for dipping.
- An easier alternate plating is to serve it as sashimi. This solves the difficulty of both rolling sushi, and getting clean cuts through the roll as the duck can be difficult to slice through without breaking the roll apart. To plate as sashimi mold the rice into thin half inch by one inch rectangles. Cut apple sticks to this size and place on top of the rice followed by a piece of duck which should be just smaller than this.
Nutrition Facts : Calories 764, Fat 15.4, SaturatedFat 4.1, Cholesterol 216.1, Sodium 1933.1, Carbohydrate 112, Fiber 5.8, Sugar 12.2, Protein 40.8
More about "duck lorange food"
DUCK LORANGE - DEMAND AFRICA
From demandafrica.com
Estimated Reading Time 50 secs
- Place the duck breasts fat-side down in a cold pan and gently turn the heat up to render off the fat until the skin is crispy.
- In the meantime, place 60ml of the Clover Krush Orange juice, orange liqueur, red wine vinegar and 5ml of the granulated sugar in a saucepan and boil to reduce by half. Brush the duck breast occasionally with the glaze.
- For the sauce, place the remaining 30ml of the granulated sugar, duck stock or chicken stock, grated orange zest, salt, and the remaining 75ml of Clover Krush Orange juice in a saucepan and boil to reduce by half.
- To thicken: combine the cornstarch in a little water and add while whisking, to the boiling sauce. Once thickened, remove from the heat.
FRANCE-SOIR'S DUCK à L’ORANGE RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine FrenchCategory MainServings 4-6Total Time 7 hrs 5 mins
- Combine duck Marylands and salt in a non-reactive bowl (see cook’s notes), mix well, cover and refrigerate overnight to cure.
- For duck stock, preheat oven to 220C and roast carcass in a flameproof roasting pan until golden brown (25-30 minutes). Remove bones and drain off excess fat, then place the pan over medium heat and deglaze the pan with 2 tbsp white wine, gently scraping up the caramelised bits. Transfer bones to a stockpot, and vegetables, bay leaves, remaining wine, pan liquid and 3 litres cold water, or enough to just cover. Bring to a simmer over medium-high heat, then simmer over medium-low heat, skimming surface occasionally, until well flavoured (3-3½ hours). Strain (discard bones, vegetables and bay leaves) and reduce over high heat to 1 litre (40-50 minutes). Strain through a fine sieve, refrigerate and remove the last of the fat as it cools.
- Rinse salted duck under cold running water, pat dry with paper towels and carefully place in a saucepan that fits Marylands in an even layer, then cover with melted duck fat. Confit duck over very low heat (no higher than 95C) until almost falling off the bone (1½-2½ hours; an old tradition in France still in use in the south-west is to insert a single straw from a clean broomstick into the duck – if it passes cleanly through the duck without breaking, the duck is ready).
- For orange sauce, cook honey in a small saucepan over medium heat until caramelised and a deep golden colour (2-3 minutes). Carefully add vinegar and orange rind (be careful, hot caramel will spit), bring to the boil, then reduce by half (2-3 minutes). Add orange juice and reduce by half again (2-3 minutes), then add 500ml duck stock (remaining stock will keep refrigerated for 3 days or freeze for a later use), bring to the boil and reduce until sauce is sticky and coats a spoon (25-30 minutes). Season to taste and carefully add a few drops of Grand Marnier.
EASY DUCK A L'ORANGE RECIPE - GOOD FOOD
From goodfood.com.au
Category Main-CourseTotal Time 30 mins
- Preheat oven to 200C. Using a sharp knife, lightly score the skin of the duck, then season with salt and pepper.
ASIAN FUSION: JAPANESE DUCK à L’ORANGE - FOOD REPUBLIC
From foodrepublic.com
Servings 4Estimated Reading Time 2 mins
DUCK à L'ORANGE RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
Category Duck + GameTotal Time 3 hrs
- In a small dry skillet, toast the star anise and caraway seeds until fragrant, about 2 minutes. Transfer the spices to a spice grinder and let cool completely, then grind to a powder. In a pot large enough to hold both ducks in a single layer, whisk the spices into the orange juice.
- In a medium saucepan, combine the sugar and lemon juice. Bring to a simmer over moderate heat and cook until lightly caramelized. Stir in the stock, orange juice, Grand Marnier, shallot, orange zest, cloves and cinnamon (it will bubble a lot). Simmer over moderate heat until the sauce is thickened, about 30 minutes. Season with sherry vinegar and sea salt. Strain the sauce through a fine sieve and serve with the duck.
DUCK A L'ORANGE RECIPE - FOOD NETWORK
From foodnetwork.com
Cuisine FrenchAuthor Laura CalderServings 3-4Category Main-Dish
- Prepare the oranges: Remove the peel from 2 oranges with a vegetable peeler. Cut the white pith off the back with a very sharp knife. Cut into julienne, and blanch three times in boiling water. Drain and rinse under cold water. Set aside. Squeeze the juice of those 2 oranges and reserve. Peel and cut the remaining 2 oranges into sections, draining their juice into the other juice, and set the sections aside. You now have one dish of blanched julienned orange zest, about 1 cup/250 ml orange juice, and a dish of orange sections.
- Prepare the duck breasts: Score the fat side of the breasts with a knife. Set them fat-side down in a pan over low heat and render the fat, about 10 minutes. Remove the duck and pour off the fat. Increase the heat in the pan and put the breasts back in skin-side down. Saute until done to your liking, or about 7 minutes on the fat side, then another 3 on the other. Remove to a carving board to rest, covering to keep warm.
- Make the sauce: Put the sugar and 1 tablespoon water in a saucepan, bring to a boil and cook until golden, about 3 minutes. Add the vinegar and orange juice. Reduce slightly. Now add the stock and the zests. Boil down to sauce consistency. Remove from the heat and whisk in the butter. Check the seasonings. Add the orange sections. Carve the duck breasts and arrange on a serving platter. Spoon over the sauce, and serve.
DUCK A L'ORANGE - TRADITIONAL FRENCH RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (1)Category Main CourseAuthor Mike BenayounTotal Time 3 hrs 30 mins
- Wash and dry four oranges and take off their zest. Squeeze them to collect their juice and reserve it.
- Add the carrot and onion. Sauté for 2 minutes then pour a ladle of water, then add the bouquet garni, salt, pepper. Cover and simmer for 1 hour.
DUCK à L'ORANGE RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
5/5 Category Meat + Poultry
- Preheat the oven to 450°. Cut off the first two wing joints of the ducks and reserve. Chop the necks into 2-inch lengths.
- Prick the ducks around the thighs, backs and breasts. Season the ducks inside and out with salt and pepper. Set a rack in a very large roasting pan.
- Meanwhile, in a large saucepan, heat the oil. Add the hearts, gizzards, wing joints and necks and season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, 10 minutes.
- Meanwhile, remove the zest in strips from 1 of the oranges. Cut the zest into a very fine julienne. In a small saucepan of boiling water, blanch the julienne for 1 minute.
- Halve and squeeze 2 of the oranges; you will need 1 cup of juice. Peel the remaining oranges (including the one you stripped the zest from) with a knife, removing all of the bitter white pith.
- In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel color, 4 minutes. Gradually add the 1 cup of orange juice, then the currant jelly and bring to a boil.
- Pour off the fat in the roasting pan. Turn the ducks, breasts sides up, and roast for 40 minutes longer. Remove the ducks from the oven and preheat the broiler.
- Insert a wooden spoon into the cavities and tilt the ducks, letting the juices run into the pan. Transfer the ducks to a platter and keep warm. Scrape the pan juices into a fat separator and pour the juices back into the roasting pan.
- Garnish the duck platter with the reserved orange sections and scatter the blanched zest over the ducks. Carve the ducks at the table and pass the sauce separately.
RECIPE - DUCK A L’ORANGE - FOOD WINE TRAVEL WITH ROBERTA MUIR
From food-wine-travel.com
Cuisine FrenchCategory EntreeServings 4Estimated Reading Time 3 mins
- Pat the skin of the duck dry with paper towel and, using a very sharp knife, cut fine diagonal score marks through the skin, without cutting into the meat, in a criss-cross pattern.
DUCK à L'ORANGE RECIPE - LUDO LEFEBVRE | FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hr 30 minsCategory Meat + Poultry
- In a small saucepan, bring the honey to a boil over high heat. Add the juice, stock, vinegar, orange blossom water and ras el hanout. Return to a boil and cook over moderately high heat until reduced by half (to about 1 cup), 16 to 18 minutes. Off the heat, whisk in 2 tablespoons of the butter. Season the sauce with salt and pepper; keep warm.
- Meanwhile, preheat the oven to 425°. Place the duck legs on a foil-lined rimmed baking sheet and roast until heated through and browned, 14 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
- Using a paring knife, deeply score the skin of each duck breast every 1/2 inch in a crosshatch pattern; season with salt. In a large skillet, arrange the duck breasts skin side down. Place the skillet over moderately low heat and cook, without turning, until some of the fat has rendered and the skin is golden brown, 14 to 16 minutes. Turn the breasts and cook until medium rare (130º internal temperature), 2 to 3 minutes longer. Transfer to a cutting board and let rest. Drain the fat from the skillet and save for another use; reserve the skillet.
- On a cutting board, trim the ends from each blood orange and then slice away all the peel and pith. Cut each orange crosswise into 1/4-inch slices, then halve the slices.
DUCK à L'ORANGE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory Main CourseServings 4
- For the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a saucepan and cover with cold water. Add a generous pinch of salt and bring to the boil.
- Put the duck fat (or oil) in a large roasting tin and heat in the oven until smoking. Add the potatoes and shake the tin so that the potatoes get well coated with the fat or oil.
- Crush the garlic cloves, leaving their skins on, then add to the tin along with the rosemary. Roast in the oven for around 30 minutes, checking and turning over every so often until the potatoes are crisp and brown around the edges.
- To make the sauce, put the sugar and 50ml/2fl oz of water in a saucepan and cook on a low heat, stirring regularly, until the sugar has dissolved. Add the kumquats and simmer for around 5 minutes until the kumquats are tender.
- Turn up the heat and boil the syrup until it turns the colour of caramel. Add the red wine, red wine vinegar, shallots and star anise and return to the boil.
- Again, simmer until the volume of the sauce has reduced by half. The sauce should be rich and syrupy. Taste for seasoning and add plenty of black pepper and salt if necessary.
- For the duck, score a criss-cross pattern through the skin and fat of the duck breasts, stopping just short of the flesh. Sprinkle with salt and pepper.
- Strain off most of the fat from the frying pan, then pour it in the sauce. Deglaze the pan and add back any juices which may have collected under the strained off fat.
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