Duck Lorange Recipe Julia Child Recipe For Chicken

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CLASSIC FRENCH DUCK A L'ORANGE



Classic French Duck a L'Orange image

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

2 fat ducks, like mallards or pintail
Salt
3 tablespoons sugar
1/4 cup red wine vinegar
2 cups duck stock or beef stock
4 sweet oranges
1 tablespoon arrowroot or corn starch
3 tablespoons Grand Marnier or other orange liqueur
1/4 teaspoon orange bitters ((optional))
2 tablespoons room temperature butter

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

CHICKEN À L'ORANGE



Chicken À L'Orange image

Inspired by Julia Child, this Chicken À L'Orange uses a sweet and savory chicken roasted with shallots and basted with a rosemary, orange marmalade glaze.

Provided by David & Debbie Spivey

Categories     Main Course

Time 1h

Number Of Ingredients 7

8 shallots (peeled and halved lengthwise (quartered if large))
2 tablespoons extra virgin olive oil (divided)
Kosher salt and freshly cracked black pepper (to taste)
4 leg quarters (cut into pieces (4) individual thighs and (4) individual legs.)
½ cup orange marmalade
1 tablespoon white wine vinegar
1 tablespoon fresh rosemary (chopped)

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
  • Toss the shallots onto the prepared baking sheet with a tablespoon of the oil and season with salt and fresh cracked black pepper, to taste.
  • In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil, and salt and pepper, to taste.
  • If necessary, cut up the chicken into individual legs and thighs. Then place the chicken into the bowl of rosemary orange glaze and toss to coat.Remove the chicken from the bowl and place onto the baking sheet nestling the pieces among the shallots.
  • Place the chicken into the oven and bake the chicken for about 20 minutes. Remove the chicken from the oven. Turn the pieces over and baste the rosemary-orange glaze onto the chicken with a basting brush.
  • Return the chicken to the oven and continue to bake, until chicken has browned and cooked through (165 degrees F on an instant-read thermometer) and the shallots are tender; for another 20 to 30 minutes.
  • Remove the baking sheet from the oven. Allow the chicken to cool slightly. Serve warm with your favorite sides!

Nutrition Facts : Calories 514 kcal, Carbohydrate 35 g, Protein 24 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 140 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

ROAST DUCK WITH ORANGE SAUCE - CANARD A L' ORANGE JULIA CHILD



Roast Duck With Orange Sauce - Canard a L' Orange Julia Child image

It was near my husband's birthday when a dear friend gave me two ducklings. Michael loves duck, so I asked him how he wanted them fixed. This is my adaptation of Julia Child's recipe for Duck a l'Orange. The ducklings were a perfect one serving size, 15 ounces, and 17 ounces. The recipe that I had, said that a 5 pound duck would take 1 hour and 30 minutes. Since ours were just about a pound each, they only took 25 minutes. Thank you, Jenny!

Provided by Sweetiebarbara

Categories     Whole Duck

Time 3h

Yield 2 small ducklings, 2 serving(s)

Number Of Ingredients 21

2 tablespoons peanut oil
1 duck giblets (along with neck, wing tips cut into 1-inch pieces, if not in frozen duck, use some of the fat from d)
1 carrot (sliced)
1 onion (sliced)
1 cup bouillon (beef)
3 cups water
4 parsley sprigs
1 bay leaf
1/4 teaspoon sage
1 quart water
4 oranges
3 tablespoons sugar
1/4 cup vinegar (red wine)
1 tablespoon cornstarch
3/4 cup port wine (I use Ruby port)
1 1/2 ounces orange liqueur
1/2 teaspoon lemon juice (optional)
1 tablespoon butter (softened)
2 lbs ducklings
salt (to taste)
pepper (to taste)

Steps:

  • Start the stock for the sauce well in advance.
  • Brown duck parts with carrot and onion in oil. (or brown carrot and onion with gleaned duck fat).
  • Add bullion and water.
  • Simmer with herbs and reduce to 2 cups.
  • Skim fat, any scum, strain, and set aside, or refrigerate until needed.
  • To begin the sauce, bring water to simmer while preparing orange peel.
  • The peel is for both the roasting duck, and the sauce. This also, needs to be done in advance.
  • Peel oranges, making sure that the strips are only the orange colored part, not the bitter white.
  • Julienne into strips about 1/8" or less by 1 1/2 ".
  • Simmer in water 6 minutes, drain, rinse in cold water, dry, and set aside.
  • Peel orange segments, put in covered container, and set aside, or refrigerate.
  • Prepare duck by trimming loose fat, making sure all feathers are gone, and remove wishbone from breast (optional).
  • Prick skin to allow fat to escape, and to baste the duck during the cooking.
  • Season cavity of ducks with salt and pepper, and place 1/3 of orange peel and 1/3 of orange segments inside.
  • The small ducklings will take about 25 to 30 minutes to roast, so you might want to continue the sauce at this point and preheat the oven to 450°F.
  • In a saucepan, blend sugar and vinegar over low heat to dissolve.
  • Boil rapidly until mixture begins to caramelize.
  • Lower heat to simmer, add half the duck stock, and stir until mixture is no longer caramelized.
  • Remove from heat.
  • Add remaining stock, blended cornstarch with 2 tablespoons of the port, remaining orange peel, and all but a few orange segments (saved for garnish).
  • Simmer for 3-4 minutes, correct seasoning, and keep warm. Sauce should be clear and slightly thickened.
  • Place ducklings on rack in small roasting pan, breast side up and place in oven.
  • Roast 5 minutes, reduce heat to 350°F, and turn on side, and place back in oven.
  • Continue to roast and turn, until duck is breast up. Roast 25 to 30 minutes total.
  • When ducklings are done (juice will be rosy clear) place on warmed individual platters and keep warm.
  • Finish sauce by removing fat from roasting pan and deglaze with port.
  • Add to sauce.
  • Bring sauce to simmer, add orange liqueur, and correct seasoning with lemon juice if sauce seems too sweet.
  • Remove sauce from heat, swirl in butter and spoon some over ducks and put remainder in a warmed sauceboat.
  • Garnish ducks with remaining orange segments, place rice and peas on platters and serve.

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