Crispy Duck Lorange Recipe Recipe For Banana

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY ORANGE DUCK



Easy Orange Duck image

We do a lot of wild game hunting, and it's hard sometimes to get the gaminess out. This is a quick and easy recipe. I cook duck like red meat, so if you like eating your red meat well done, cook it a little longer.

Provided by crazeedready

Categories     World Cuisine Recipes     European     French

Time 35m

Yield 4

Number Of Ingredients 5

1 (12 ounce) jar orange marmalade
4 duck breast halves
2 cloves garlic, minced
1 small yellow onion, sliced
1 small orange, sliced

Steps:

  • Preheat an oven to 475 degrees F (245 degrees C). Grease a 1 1/2 quart glass baking dish with a lid.
  • Spread about 1/4 cup of marmalade in the bottom of the prepared baking dish. Set the duck breasts in the dish on the marmalade. Poke holes all over the breasts with a fork, and spread a layer of marmalade (about 1 tablespoon for each) over the duck breasts. Sprinkle the garlic over the top of the duck meat. Spread the onion and orange slices around the duck breasts in the dish.
  • Cover the dish, and bake in the preheated oven until the duck breasts measure 100 degrees F (38 degrees C) when measured with an instant-read meat thermometer, about 15 minutes. Remove the lid, spread about 1 more tablespoon of marmalade over each breast, and return to the oven, uncovered. Bake until the meat is medium rare (145 degrees F (63 degrees C).

Nutrition Facts : Calories 227.2 calories, Carbohydrate 60.6 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.8 g, Sodium 48 mg, Sugar 53.4 g

CHEF JOHN'S ORANGE DUCK



Chef John's Orange Duck image

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

2 duck breast halves
salt to taste
1 cup chicken broth
2 tablespoons orange liqueur (such as Grand Marnier®)
1 tablespoon sherry vinegar
1 tablespoon Seville orange marmalade, or more to taste
2 teaspoons grated orange zest
1 pinch cayenne pepper
1 tablespoon reserved duck fat
1 teaspoon all-purpose flour
1 tablespoon butter

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



Duck a l'Orange image

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

For duck
1 tablespoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon black pepper
1 (5- to 6-lb) Long Island duck (also called Pekin)
1 juice orange, halved
4 fresh thyme sprigs
4 fresh marjoram sprigs
2 fresh flat-leaf parsley sprigs
1 small onion, cut into 8 wedges
1/2 cup dry white wine
1/2 cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth
1/2 carrot
1/2 celery rib
For sauce
1/3 cup sugar
1/3 cup fresh orange juice (from 1 to 2 oranges)
2 tablespoons white-wine vinegar
1/8 teaspoon salt
2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler
1 13- by 9-inch flameproof roasting pan
Special Equipment
an instant-read thermometer; a 13- by 9-inch flameproof roasting pan

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).

CLASSIC DUCK A L'ORANGE



Classic Duck a l'Orange image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h

Yield 2 to 3 servings

Number Of Ingredients 8

2 cups freshly squeezed orange juice, from about 6 oranges
2 oranges, zested
2/3 cup sugar
1 (5-pound) Pekin duck, cleaned, with innards, wing tips and excess fat removed
1 tablespoon bitters
2 cups duck or chicken stock
2 tablespoons arrowroot dissolved in 2 tablespoons cold water
1 cup orange liqueur

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.

DUCK A L'ORANGE



Duck a l'Orange image

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

2 Pekin (Long Island) duck breasts or 1 mallard breast (1 1/2 to 2 pounds each)
Salt and pepper
1 juicing orange or 6 kumquats
1/2 cup water
1/2 cup concentrated duck broth, 2 tablespoons homemade duck glaze or 1 tablespoon commercial glaze
1/8 teaspoon sugar
1 tablespoon orange flavored liqueur (recommended: Grand Marnier)
1 tablespoon balsamic, sherry, or red wine vinegar, or more to taste
1 1/2 tablespoons cold unsalted butter
Orange wedges

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.

SLOW ROASTED DUCK WITH CRISPY SKIN



Slow Roasted Duck with Crispy Skin image

Crispy slow roasted duck is served with a raspberry orange port sauce. It's a simple, yet impressive, dinner recipe perfect for holidays and celebrations. Great for Christmas, Easter, Thanksgiving, and more!

Provided by justalittlebitofbacon

Categories     Main Course

Time 3h30m

Number Of Ingredients 7

1 navel orange
1 whole duck
kosher salt and black pepper
1/2 cup ruby port
1/2 cup raspberry jam
2 tbsp balsamic vinegar
2-3 dashes chipotle powder

Steps:

  • Heat the oven to 300F.
  • Cut three thick slices off the orange. Quarter up any remaining orange.
  • Stuff the quartered orange into the duck and place the slices down the middle of the roasting pan.
  • Trim off excess fat from the duck. Tie together the legs with kitchen twine and sprinkle it all over with salt and pepper. Then prick the skin with fork.
  • Place the duck, breast side up, on the orange slices. Put it in the oven and roast for 3 - 3 1/2 hours, or until the meat is fork tender.
  • Raise the heat to 425F and roast for 15-20 minutes, or until the skin is golden brown.
  • Remove the duck from the oven and let it rest while you make the sauce.
  • In a medium sauce pan, combine the port, raspberry jam, and balsamic vinegar with the orange slices which were under the duck. Add a couple of dashes of chipotle powder.
  • Bring to a boil and cook the sauce for 5-8 minutes, or until the sauce is thick and can coat a spoon. Taste and adjust the seasonings by adding a little kosher salt, pepper, and another dash of chipotle if needed.
  • Arrange a fine mesh sieve over a bowl and pour the sauce into the sieve to strain out the orange slices.
  • Transfer the sauce to a serving container. Carve the duck and serve it with the sauce.

Nutrition Facts : Calories 500 kcal, ServingSize 1 serving

More about "crispy duck lorange recipe recipe for banana"

CRISPY SKIN DUCK WITH ORANGE SESAME SAUCE RECIPE - …
crispy-skin-duck-with-orange-sesame-sauce image
2014-07-24 Remove duck from the oven and let rest for 10-15 minutes covered. Cut the duck through the bones into smaller pieces and drizzle with the yummy orange glaze and then serve with your favourite sides. 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 …
From countrygrocer.com
5/5 (8)


CRISPY DUCK WITH ORANGE-GINGER GLAZE – ERECIPE
crispy-duck-with-orange-ginger-glaze-erecipe image
2012-05-10 Remove the duck from the bag and discard the marinade. Grill, skin side down first, over Direct Low heat until the internal temperature reaches 160°F, 12 to 15 minutes, turning once. The juices should be slightly pink; the skin, golden brown and crisp. Let the duck …
From erecipe.com
Calories 276 per serving


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 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…
From savoryexperiments.com
4.3/5 (10)
Total Time 1 hr 45 mins
Category Main Course, Main Dish
Calories 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.


DUCK à L'ORANGE - THE TASTE EDIT
2018-03-02 Season the duck breasts with salt and pepper. In a large heavy skillet, slowly cook the duck skin-side down over medium-low heat, rendering the fat and getting the skin crispy, 15 to 20 minutes. Remove the duck breasts and place them on a roasting pan, skin-side up. Reserve fat to use as jus and save the rest for another recipe.
From thetasteedit.com
Estimated Reading Time 3 mins


DUCK BREAST A L’ORANGE WITH OVEN ROASTED POTATOES ...
2018-10-03 Jump to Recipe Print Recipe. Duck a L’Orange or canard a l’orange is a classic French dish of roast duck served with an orange sauce. This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck.
From wednesdaynightcafe.com
4/5 (9)
Total Time 55 mins
Category Dinner, Main Dish
Calories 1255 per serving


CRISPY DUCK à L'ORANGE WITH LIME-SCALLION PANCAKES RECIPE ...
Mar 7, 2017 - Crispy Duck à l'Orange with Lime-Scallion Pancakes. Mar 7, 2017 - Crispy Duck à l'Orange with Lime-Scallion Pancakes. Mar 7, 2017 - Crispy Duck à l'Orange with Lime-Scallion Pancakes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. …
From pinterest.com


68 CRISPY DUCK IDEAS | DUCK RECIPES, CRISPY, FOOD
Nov 16, 2018 - Explore Yolanda Ashford's board "Crispy Duck" on Pinterest. See more ideas about duck recipes, crispy, food.
From pinterest.com


WHOLE CRISPY ROAST DUCK WITH SOUR CHERRY AND ORANGE SAUCE ...
Cook sauce over a high heat till it boils, turn down and reduce heat to low. Simmer for 5 minutes. In a small bowl combine the 2 tbsp reserved cherry juice with the cornflour, stir and put into the sauce. Stir and cook for a further minute or until the sauce thickens. Carve the turkey, add the roast vegetables, and pour the sauce over the duck.
From recipeyum.com.au


DUCK A LORANGE RECIPE GORDON RAMSAY
2015-12-13 Gordon Ramsay S Crispy Duck Salad Recipe 2020 Masterclass. How To Cook Perfect Duck Breast Gordon Ramsay Youtube. Tv Shows In Search Of Heston. Sous Vide Duck Breasts With Quick Orange Chocolate Sauce. Duck Recipes By Gordon Ramsay. Duck A L Orange ...
From b-strecipes.blogspot.com


CRISPY DUCK A L'ORANGE EASY DUCK A L'ORANGE RECIPE ...
Dec 8, 2019 - Classic crispy duck a l'orange makes for a perfect holiday or special event dinner. Super juicy and flavorful meat with a crispy, seasoned skin.
From pinterest.ca


EASY DUCK LORANGE RECIPE RECIPES RECIPE FOR BANANA
Return duck legs to the skillet. Pour in orange juice and water. Simmer, covered, until duck legs are very tender, about 40 minutes. Uncover skillet and simmer until sauce thickens, about 10 minutes. Pour sauce into a bowl and stir in zest of 1 orange. Place duck legs on serving plates. Spoon sauce on top. Garnish with remaining orange zest.
From tfrecipes.com


CRISPY DUCK BREAST W ORANGE SAUCE, DUCK à L'ORANGE HARICOT ...
Crispy Duck is one of the most delicious foods one can eat! Perfectly crispy skin, succulent juicy meat, it's quite extraordinary. Many people are intimida...
From youtube.com


ROAST DUCK WITH ORANGE SAUCE - RECIPE | COOKS.COM
2021-01-29 Place orange quarters inside duck and place in a shallow roasting pan. Cook in hot oven for 30 minutes, then remove duck from oven and prick breast with heavy tine kitchen fork to drain grease. Turn oven down to 300°F and return duck to oven for 1 hour or 1 hour and 15 minutes until tender. In a heavy saucepan, combine sugar and wine vinegar.
From cooks.com


HOW TO MAKE EASY DUCK A L'ORANGE | DUCK WITH ORANGE SAUCE ...
Learn how to make easy Duck a L'Orange or orange duck! Crispy skinned duck with a tangy orange sauce, this Duck a L'Orange recipe is easy, but will impress y...
From youtube.com


ROAST DUCK WITH MANDARIN ORANGE SAUCE - SAVEUR
2013-11-19 Cook duck, turning as needed, until browned, 8–10 minutes. Transfer to a plate and set aside. Discard all but 3 tbsp. of the fat from the pan; return pan to …
From saveur.com


CRISPY DUCK BREAST WITH HONEY BALSAMIC GLAZE | THE GIRL IN ...
2011-08-01 Recipe. 2 duck breast halves. salt and pepper. 3 tablespoons honey. 3 tablespoons balsamic vinegar. pinch of cayenne pepper. To prep the duck breast, dry completely with a paper towel and then with a pairing knife score the skin side in a cross hatch pattern down to the meat – but not cutting it. Season heavily with salt and pepper.
From girlinthelittleredkitchen.com


ROAST DUCK L 27ORANGE RECIPE RECIPE FOR BANANA
Roast Duck L 27orange Recipe Recipe For Banana. DUCK à L'ORANGE. If you wish to impress guests, try this recipe. It's a classic recipe and it is NOT difficult to make. The ingredients are freely available. Just keep in mind that the average duck has little meat on its carcass: once you've served the two breast halves, you're left with child's portion legs. It sounds extravagant, but I buy 1 ...
From tfrecipes.com


Related Search