A La Orange Sauce Recipes

Steps:

• Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
• Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.

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).

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

Steps:

• In a large saucepan, combine the cranberries, sugar, water, Triple Sec and orange juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in orange zest. Transfer to a small bowl. Chill until serving.

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.

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil.
• In a medium bowl, combine the marmalade, orange zest and juice, orange liqueur, vinegar, a pinch of salt and 1 teaspoon black pepper. Set aside.
• Pull the side flaps of overhanging skin taut underneath the chicken on each side to make the thighs into nice, tight packages. Sprinkle the chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet.
• Spoon 1 tablespoon of the orange sauce over each piece of chicken. Roast for 20 minutes.
• Meanwhile, toss the broccoli and shallots together in a medium bowl with the oil and season with salt and pepper.
• Spoon another tablespoon of the sauce over the top of the chicken. Arrange the broccoli and shallots around the chicken on the baking sheet. Continue to toast until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15 to 20 minutes.
• Garnish with the orange segments and zest.

Steps:

• For the duck: Score the fat side of the duck breast. Lightly cover the fat with some salt and refrigerate the breast overnight.
• Roast the coriander and fennel seed, and then crush. Mix together with the sea salt, black pepper and orange zest. Brush the duck breast with some orange liqueur, and then pack the meat side with the herb/zest mixture. Wrap and refrigerate until ready to cook.
• For the blood orange sauce: Combine the sugar, vinegar and shallots in a pot over medium-high heat and cook until reduced to a syrup. Add the orange liqueur to deglaze and continue cooking to reduce slightly. Add the duck stock and blood orange juice and continue simmering. Stir in the xanthan gum and simmer until thickened, and then season with salt and pepper. Strain the sauce and keep warm.
• For cooking the duck: Heat a cast-iron plancha, griddle or skillet to high heat. Sear the duck fat-side down until crispy, about 12 minutes. Remove, brush off some of the herb/ zest mixture and continue to cook, meat-side down until medium rare. Serve with the blood orange sauce.

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.