Duck A La Plancha With Blood Orange Sauce Recipes

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.

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:

• To make the sauce, combine the blood orange juice, shallots, tarragon, rosemary and sugar and bring to a simmer over medium heat. Simmer the mixture until the flavors blend, about 10 minutes then add the cream. Simmer for another 1 or 2 minutes, then remove the pot from the heat and steep for 15 minutes. Strain the sauce through a fine sieve and set aside until shortly before serving.
• To begin the zucchini rings: Cut each zucchini into 4 (1-inch thick) cylinders. Dice the remaining zucchini and set aside for garnish. Cut out the center of each zucchini cylinder, creating a hole in each ring about 1 1/2 inches across. Reserve the centers to make the custard below. Bring a large pot of salted water to a boil. Blanch the zucchini rings until they are just tender, then drain and refresh in ice water.
• Preheat the oven to 325 degrees F.
• To make the custard: Mash the reserved zucchini centers. In a small bowl, whisk the egg yolks with the cream. Add the mashed zucchini, orange zest, rosemary and garlic. Divide the mixture between 4 ramekins then bake in a water bath until the custard is just set, about 15 minutes. Remove the custards from the oven and keep warm. Reduce the oven temperature to 200 degrees F.
• To assemble the zucchini and shrimp rings: Fit each shelled shrimp into a blanched zucchini ring by curling the shrimp. Skewer the remaining shrimp with toothpicks (so they will lie flat during cooking).
• To finish the sauce: Bring the strained sauce to a simmer over medium heat. Reduce the heat to low. Gradually incorporate the butter, emulsifying it into the sauce with a handheld mixer or whisk. Adjust the seasoning with salt and pepper and reserve over very low heat.
• To cook the shrimp and garnish: Heat several tablespoons of olive oil in 2 large skillets over medium heat. Working in batches if necessary, cook the diced zucchini in one pan and the sliced oranges in the other. Season the zucchini with salt and pepper and cook until golden and tender; keep warm in a low oven. Cook the orange slices just until firm, season with pepper then keep them warm in the oven as well.
• Wipe out the skillets. Add olive oil to each and heat over medium. Season the stuffed zucchini and the skewered shrimp liberally with salt and pepper. Working in batches, cook the zucchini and shrimp rings in 1 pan and the skewered shrimp in the other, in both cases cooking until the shrimp is firm and lightly browned.
• To plate the dish: Unmold the custards onto 4 large warm plates (run a paring knife around the outer edges of the molds first to prevent sticking). Arrange zucchini and shrimp ring around each custard. Remove the toothpicks from the shrimp and place 4 shrimp on each plate. Arrange a slice of blood orange and some diced zucchini on each plate. Drizzle the plates with blood orange sauce and basil oil. Garnish with fresh rosemary sprigs and serve.

Steps:

• Sprinkle fish with salt, brush with oil and grill until cooked through, about 3 to 4 minutes per side.
• To make the salsa, combine the blood oranges, cilantro, Arbol chile, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.
• To make the sauce, simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine and reduce again. Stir in cream and heat just to simmer. Remove from heat and stir in butter piece by piece until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm. To serve, place fillets on individual plates, spoon sauce over fish and top with salsa.

Steps:

• 1.Prepare fillets by seasoning each with salt and pepper.
• 2.Place whole sweet peppers in cast iron skillet and heat until peppers start charring. Rotate peppers until even charring occurs.
• 3.Remove and cut peppers into bite size pieces.
• 4.Place onions and potatoes in saute; pot with cold water and heat until simmering.
• 5.Once simmered for 2 minutes, strain and reserve.
• 6.In the heated skillet, place oil immediately followed by seasoned fillets.
• 7.Rotate fillets once browning occurs, after 2-3 minutes.
• 8.Cook fillets for an additional 1 minute, remove and reserve covered loosely with aluminum foil to keep warm.
• 9.Add lemons, peppers, potatoes, onions, and tomatoes to skillet.
• 10.Once vegetables brown, return fillets to the top of skillet.
• 11.Finish with parsley, olive oil, salt, and pepper. Serve with toasted bread.

Steps:

• Prepare rice mix according to package directions. Prick skin of duckling well with a fork. Loosely stuff duckling with wild rice mix. Skewer neck openings; tie drumsticks together. , Place breast side up on a rack in a shallow roasting pan. In a small bowl, combine the orange juice concentrate, honey, butter and soy sauce; set aside., Bake, uncovered at 350° for 1 hour. Baste with orange juice mixture. Bake 1-1/2 to 2 hours longer or until a thermometer reads 180° for the duckling and 165° for the stuffing, basting occasionally with orange juice mixture. (Drain fat from pan as it accumulates). , Cover loosely with foil if duckling browns to quickly. Cover and let stand for 20 minutes before removing stuffing and carving. Discard any remaining basting sauce., For orange sauce, in a small saucepan, combine orange juice concentrate and water; bring to a boil. Combine cornstarch and cold water until smooth. Stir into orange sauce; cook and stir for 2 minutes or until thickened. Season with salt. Serve with duck.