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
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.
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
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 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).
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DUCK à L'ORANGE RECIPE - JACQUES PéPIN | FOOD & WINE
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- 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.
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