Gateau Dabricot A Lorange Food

DUCK à L'ORANGE

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.

GATEAU A L'ORANGE

Steps:

• Heat the oven to 350 degrees F. Beat the sugar and butter together until creamy. Beat in the eggs. Sift the flour and baking powder over the mixture and fold them in lightly.
• Grate the zest of the orange and squeeze out the juice. Stir zest, juice, and Cointreau into the batter. Then grease a 5-cup bread pan and spoon in the batter. Knock the pan against the countertop to settle the contents. Bake for about 50 minutes, until the cake is firm but bouncy to the touch and the blade of a knife inserted into it comes out clean. Leave it to cool for 10 to 15 minutes, then unmold onto a dish.
• Meanwhile, prepare the glazing. In a small saucepan, gently warm the orange juice and Cointreau. Stir in the confectioners' sugar.
• Using a pastry brush, paint the glaze over the cake--some of the glaze will seep in, the rest will form a light crust. Serve cold.

GATEAU A L'ORANGE

Steps:

• Soften the 2 envelopes of unflavored gelatin in 1/4 cup cold water and 1/4 cup orange juice.
• Set aside.
• In the top of a double boiler mix 1 cup orange juice, 2 Tbsps lemon juice, 1 cup sugar and 4 beaten egg yolks, 1/2 tsp salt, and 3 Tbsps orange rind.
• Stir constantly over boiling water unti it thickens a bit and looks smooth. (It will not get very think so don't cook too long).
• Add the gelatin and stir until disolved.
• Set aside to cool.
• Beat 4 egg whites with 1/2 cup sugar until stiff.
• Set aside.
• Whip 1 cup whipping cream until firm.
• When the orange mixture is cool and just beginning to set around the edges beat with a rotary beater until smooth and a little fluffy.
• Fold in the egg whites and then the whipped cream.
• In a large wet bowl (you could line with plastic wrap) pour the mixture and press the cake into it. (Mama would halve the cake and tear the cake the remainder into pieces and fill the hole of the angel food cake).
• Press down. It may be necessary to plate on top to keep it compressed.
• Let set completely in the refrigerator.
• Unmold on a cake plate.
• Garnish with the madarin oranges and slivered almonds.

GATEAU D'ABRICOT A L'ORANGE

Steps:

• Beat the cream cheese until fluffy. Gradually add in the sweetened condensed milk, the lemon juice, and the orange extract.
• Pour the cream cheese mixture into the graham cracker crust. Chill for three hours. When the cheese cake has chilled and set, arrange the apricots on the top.
• In a small saucepan, combine the sugar, cornstarch, and salt. Stir in 1/2 cup of the reserved apricot syrup and the orange juice; mix until smooth. Cook on a medium low flame until clear and thick. Cool.
• Cover the apricots with the glaze. Chill two hours, and serve.

CANETON A L'ORANGE

Steps:

• Make duck:
• Prepare ducks for roasting. Place in pan with carrots, onions, a little thyme, and a bay leaf. Roast at 325°F. for 50 minutes to one hour, so the meat still shows a little blood when pricked with a toothpick and skewer. Remove and keep hot. Place roasting pan on heat and cook for a few minutes. Skim off excess fat and rinse pan with white wine and consommé. Cook for 5 minutes. Stain mixture through a fine sieve. Melt 2 tablespoons sugar in a heavy pan over low heat and just as it begins to carmelize, add vinegar and fruit juices. Add strained pan juices. Bring to a boil. Skim off excess fat. Mix flour with a little water and blend with sauce; cook until thickened to a syrupy consistency. Correct seasoning. Add Kitchen Bouquet to give rich color. Carve meat of one duck and arrange slices overlapping on top of second duck. Garnish with sections of orange. Add liqueur, 1/4 cup sugar, and cognac to sauce and carefully pour sauce over and around duck. Garnish the platter with potatoes. Serve peas separately.
• Make potatoes:
• Cook potatoes in boiling, salted water until tender. Drain and peel. Put through food mill or ricer. Blend in 6 tablespoons butter, cream and one by one, egg yolks, beating well after each addition. Flavor with finely grated orange peel. Roll into long cork shapes, dip in flour, beaten egg, and fine bread crumbs and quickly deep fry in hot fat until golden brown.
• With this, drink a light Bordeaux.

GATEAU D'ABRICOT A L'ORANGE

Steps:

• Beat the cream cheese until fluffy. Gradually add in the sweetened condensed milk, the lemon juice, and the orange extract.
• Pour the cream cheese mixture into the graham cracker crust. Chill for three hours. When the cheese cake has chilled and set, arrange the apricots on the top.
• In a small saucepan, combine the sugar, cornstarch, and salt. Stir in 1/2 cup of the reserved apricot syrup and the orange juice; mix until smooth. Cook on a medium low flame until clear and thick. Cool.
• Cover the apricots with the glaze. Chill two hours, and serve.

GATEAU A L'ORANGE DE MADAME MAHJOUB - ORANGE CAKE

Steps:

• Pre-heat the oven to 350 degrees F and butter and flour your cake pan.
• Wash oranges thoroughly to remove pesticide and wax residue. Slice tops and bottoms off of the oranges to remove the thickest part of the skin and discard. Chop oranges into chunks and discard the seeds. In a food processor, process the oranges into a chunky puree. Add the olive oil slowly and continue to process until it is well blended.
• In a bowl, sift flour, baking powder, baking soda, and salt.
• In a large bowl, beat eggs thoroughly and gradually add sugar until mixture is thick and lemon-colored. Add vanilla and optional almond extract.
• Fold about a third of the flour mixture into the eggs and beat until mixed. Fold in about a third of the orange mixture and beat. Continue to add flour and orange mixture until everything is combined. You'll have a chunky batter.
• Pour batter into cake pan. Bake for 60 minutes or until cake is brown on top and has pulled away from the sides of the pan.
• Let cake cool. If you used a spring form pan, remove the sides. If not, then let cool for five minutes then remove from the pan and allow it to finish cooling. After it has completely cooled, dust with powdered sugar.