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 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
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.
CRISPY DUCK A L'ORANGE
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Remove large pieces of fat from the ducks. Rub the skin and cavity with the kosher salt. Prick each duck twenty to thirty times and place breast side down in a roasting pan. Roast the ducks slowly for 2 hours to ensure moist meat and crisp skin. Prick the skin every 30 minutes. Drain the fat from the roasting pan and turn the ducks breast side up. Increase oven temperature to 350 degrees and roast ducks an additional 45 minutes, or until skin is crisp. Remove the ducks to a platter, let sit for 10 minutes, and then remove and reserve the backbones. To make the sauce, heat a large, heavy saucepan. Add all sauce ingredients and the duck backbones. Bring to a boil and continue to boil for 1 hour. Reduce heat if too much evaporation occurs. Return sauce to saucepan and cook over medium heat until sauce becomes a glaze, about 5-10 minutes. While sauce is simmering and becoming a glaze, return the ducks to the oven for 7-10 minutes. Place half of each duck on a plate, nap with orange glaze, and serve with mashed potatoes and a green vegetable.
Nutrition Facts : Nutritional Facts Serves
More about "crispy duck a lorange recipes"
DUCK BREAST à L’ORANGE RECIPE | BON APPéTIT
2016-08-16 Step 2. Remove duck breasts from marinade; set marinade aside. Place duck, skin side down, in a cold large skillet, then set over low heat and …
From bonappetit.com
4/5 (17)Estimated Reading Time 2 minsServings 4
From bonappetit.com
4/5 (17)Estimated Reading Time 2 minsServings 4
- Score fat of each duck breast in a crosshatch pattern, spacing about ½" apart. Combine orange zest, orange juice, honey, soy sauce, and pepper in a large resealable plastic bag. Add duck, seal bag, and turn to coat. Chill at least 6 hours and up to 12 hours.
- Remove duck breasts from marinade; set marinade aside. Place duck, skin side down, in a cold large skillet, then set over low heat and cook, shifting breasts in skillet occasionally for even cooking, until fat is rendered and skin is deep golden brown, 12–15 minutes. Turn duck, cover skillet, and cook until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 3 minutes. Transfer to a cutting board and tent loosely with foil. Let rest 10 minutes before slicing.
- Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until sauce is thick and syrupy, about 5 minutes.
DUCK à L'ORANGE RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
5/5 (7)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.
CRISPY DUCK A L'ORANGE - EASY DUCK A L'ORANGE RECIPE!
2015-12-20 Preheat oven to 475 degrees and boil 2 cups water. Prepare a roasting pan or broiler pan an elevated grate. Place duck (s) on the broiler …
From savoryexperiments.com
4.3/5 (16)Total Time 1 hr 45 minsCategory Main Course, Main DishCalories 2079 per serving
From savoryexperiments.com
4.3/5 (16)Total Time 1 hr 45 minsCategory Main Course, Main DishCalories 2079 per serving
- Place duck(s) on the broiler pan, pierce skin several times. This will allow the fats and steam to release from the duck, helping the skin crisp up.
- Pour boiling water over duck, the skin will tighten. Allow to cool and dry. Leave remaining water in the bottom of the roasting pan.
CRISPY SKIN DUCK WITH ORANGE SESAME SAUCE RECIPE
2014-07-24 Directions. Preheat your oven to 425° F. Make sure that you defrost the duck in the fridge. It will take a couple days. Rinse the duck inside and …
From countrygrocer.com
5/5 (9)
From countrygrocer.com
5/5 (9)
EASY CLASSIC DUCK A L'ORANGE RECIPE - THE SPRUCE EATS
2007-06-27 Prepare the Orange Sauce. Gather the ingredients. In a saucepan, boil the sugar and water for several minutes until the syrup caramelizes and …
From thespruceeats.com
Ratings 54Calories 1054 per servingCategory Entree, Dinner
From thespruceeats.com
Ratings 54Calories 1054 per servingCategory Entree, Dinner
DUCK A L’ORANGE RECIPE - BBC FOOD
Method. 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.
From bbc.co.uk
From bbc.co.uk
CRISPY DUCK A L'ORANGE RECIPE - PINOY FOOD ISLAND
Meanwhile, start the a l'orange sauce. Roast for approximately 1 hour and 15 minutes, or until thermometer registers to 170 degrees in the thigh. To finish, turn broiler on high, watching …
From pinoyfoodisland.blogspot.com
From pinoyfoodisland.blogspot.com
DUCK RECIPES : TOP PICKED FROM OUR EXPERTS
Explore Duck Recipes with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Broccoli Cheddar …
From recipeschoice.com
From recipeschoice.com
EASY DUCK A L'ORANGE RECIPE | D'ARTAGNAN - PINTEREST
Oct 23, 2020 - Marinate a whole duck overnight in orange juice and honey for easy French duck a l'orange. D'Artagnan. Oct 23, 2020 - Marinate a whole duck overnight in orange juice and …
From pinterest.ca
From pinterest.ca
A MASTER CLASS ON CLASSIC FRENCH DUCK A L'ORANGE RECIPE - THE …
2022-04-03 To make Orange Chips: Cut orange thinly with a knife or slicer. Dip the orange slices into a simmering pot of simple syrup for 2-3 minutes. Then, take out and lay the orange …
From themanual.com
From themanual.com
CRISPY WHOLE DUCK RECIPE? - COOKING TOM
2022-08-20 Here’s an easy, crisp and flavorful whole duck recipe. You’ll be amazed at the flavor and the succulence of the crispy, juicy, and delicious duck. 1. 3-4 pounds whole duck. …
From cookingtom.com
From cookingtom.com
WHOLE CRISPY DUCK RECIPE? - COOKING TOM
2022-08-20 to make a whole crispy duck, you’ll need: duck breasts, duck fat, duck jowls, duck skin, duck bones, duck skin and fat, ginger, garlic, scallions, salt, pepper, Chinese five …
From cookingtom.com
From cookingtom.com
CRISPY DUCK SALAD "A L'ORANGE" | WOOLWORTHS TASTE
Pour over the wine and marinate for 2 to 3 hours. Preheat the oven to 120°C. Transfer the duck legs to a deep ovenproof casserole. Cover with duck fat or canola oil and bring to a very light …
From taste.co.za
From taste.co.za
RECIPE: CRISPY DUCK BREAST “A L’ORANGE” WITH BLOOD ORANGES AND …
Finally, the supremed orange wedges and toasted pistachios add little jewels of color and bursts of flavor to every bite. Crispy Duck Breast “A L’orange” with Blood Oranges and Toasted …
From blog.thefruitcompany.com
From blog.thefruitcompany.com
DUCK MEAT RECIPE : TOP PICKED FROM OUR EXPERTS
Explore Duck Meat Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. High Protein Vegetarian …
From recipeschoice.com
From recipeschoice.com
CRISPY WHOLE DUCK à L'ORANGE – GFCHOW
2021-12-23 Place thermometer in the thickest/meatiest part of the duck and temp should be 155-165 degrees. Carefully remove duck from the oven and let rest for 15 or so minutes …
From gfchow.com
From gfchow.com
GORDON RAMSAY'S DUCK A L'ORANGE RECIPE - THEFOODXP
For Gordon Ramsay’s duck a l’orange, add orange zest strips, onion, and bay leaves to the duck cavity. Season it with salt and pepper and roast for an hour. Pan-fry onion for 5 minutes. …
From thefoodxp.com
From thefoodxp.com
ROASTED DUCK A L’ORANGE. RECIPE - EATWELL101
2021-12-16 5. When the duck is done after 90 minutes, remove it from the oven and cover it with foil. Increase the oven temperature to 450ºF (230ºC) and arrange the marinated orange …
From eatwell101.com
From eatwell101.com
SLOW COOKER FOR A DUCK - D2R1XWQIS9UHMZ.CLOUDFRONT.NET
Toss in the duck pieces and cook, stirring often until evenly browned. 24.slow cooker wild duck cdkitchen water, sliced carrots, dry onion soup mix, ducks, butter, medium onion and 1 more …
From d2r1xwqis9uhmz.cloudfront.net
From d2r1xwqis9uhmz.cloudfront.net
ROASTED DUCK A L’ORANGE - EASY MEALS WITH VIDEO RECIPES BY CHEF …
Meanwhile, let’s prepare the sauce. In a saucepan over medium heat, add 2 tbsp duck fat and the flour. Mix 2 minutes into a roux. Add the orange juice, honey, balsamic vinegar, bay leaf and …
From recipe30.com
From recipe30.com
You'll also love