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
JULIA CHILD'S GRATED ZUCCHINI SAUTEED IN BUTTER AND SHALLOTS
Wonder, rich, and something people don't expect. You will have people wanting this recipe once you serve it. There are variation at the end that makes it even richer.
Provided by davinandkennard
Categories Vegetable
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Grate the zucchini and measure.
- For each two cups of zucchini toss with 1 tsp salt.
- Let squash drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. If too salty rinse and drain again.
- Squeeze in a clean kitchen towel until most liquid is pressed out.
- In a skillet heat 2 Tbsp butter and the olive oil.
- Saute the shallots/scallions briefly.
- Add the zucchini and toss, cooking about 4 minues or until tender.
- Serve.
- More Mediterranean:.
- Add a little more olive oil and minced garlic.
- Richer:.
- Stir in 1 cup creme fraiche or heavy cream and simmer until the cream has been absorbed.
Nutrition Facts : Calories 124.8, Fat 9.9, SaturatedFat 4.3, Cholesterol 15.3, Sodium 69.9, Carbohydrate 8.3, Fiber 2.3, Sugar 5.7, Protein 3
ROAST DUCK WITH ORANGE SAUCE - CANARD A L' ORANGE JULIA CHILD
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
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.
More about "duck l 27orange recipe julia child recipe for stuffed recipe for zucchini"
JULIA CHILD'S STUFFED DUCK RECIPE - TABLESPOON.COM
Bake the duck at 500°F for about 20 minutes to brown the skin. Keep your eye on it and get the vent going, because there will be smoke. 7. While the duck …
From tablespoon.com
Cuisine FrenchCategory EntreeServings 4Total Time 3 hrs
From tablespoon.com
Cuisine FrenchCategory EntreeServings 4Total Time 3 hrs
- Chop the bacon and scallions. Mix the pork with the bacon, scallions, truffle oil, Worcestershire, egg, and a pinch of salt and pepper. Refrigerate until ready to use.
- Remove the bone from the duck legs. Working from the flesh side, being careful not to cut through the skin, run your knife along the leg bone until you are able to fully remove it.
- Place the breasts and legs skin side down onto a sheet of plastic wrap, alternating breast and leg. Place another sheet of plastic on top. Pound the duck meat lightly to thin it out. You want the duck to sort of form one full sheet of meat. It wont be attached, so don't worry about that.
- Remove the top sheet of plastic and pull the bottom sheet tight. Place a log of filling onto the middle of the duck.
HELLO FRESH - DUCK A L'ORANGE - (JULIA CHILD'S RECIPE)
2020-03-13 Hello Fresh meals are amazing! This is my first time trying out the recipes and I cannot rave enough about it! This meal Duck A L'orange is just absolutely m...
From youtube.com
Author SparksCreations17Views 1.4K
From youtube.com
Author SparksCreations17Views 1.4K
CHICKEN À L’ORANGE {A RECIPE INSPIRED BY JULIA CHILD
2020-04-22 How To Make Chicken À L’Orange: 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 …
From themountainkitchen.com
From themountainkitchen.com
JULIA CHILD'S DUCK A L'ORANGE - FOODISTA.COM
2. Season the duck cavity with salt and pepper, add a third of the prepared orange peel, and truss the duck. (Roast according to the master recipe in Mastering the Art of French Cooking p. 274) 3. While duck is roasting, make a …
From foodista.com
From foodista.com
ZUCCHINI AU GRATIN RECIPE | FRESH TASTES BLOG | PBS FOOD
2012-08-09 Ingredients; 3 large zucchini ; 1 shallot, minced; 2 tbsp butter; For sauce; 2 tbsp butter; 2 tbsp flour; pinch of salt and pepper; 2 tbsp Parmesan cheese; 1.5 cups milk
From pbs.org
From pbs.org
DUCK BREAST L’ORANGE ALA JULIA CHILD - WINE4FOOD
2018-08-16 Directions. Preheat oven to 300 degrees. Place a large cast iron or ovenproof skillet over high heat, then lightly coat with a small amount of vegetable or canola oil. Using a sharp knife, score the duck skin in a grid pattern, cutting …
From wine4food.com
From wine4food.com
JULIA CHILD DUCK RECIPE - COOKCREWS.COM
2022-07-25 Cut the wings of the duck at the first joint and bone the duck as per the instructions (above). Lay the bird skin-side down on a cutting board. Slice off some of the thickest parts of …
From cookcrews.com
From cookcrews.com
DUCK L'ORANGE RECIPE - JULIA CHILD'S DUCK A L'ORANGE RECIPE
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
From mastercook.com
From mastercook.com
JULIA CHILD'S RECIPE IS THE TASTIEST WAY TO USE UP EXTRA ZUCCHINI
2021-07-07 Any and all of the ways, this garlicky, quick-cooking creation is a treat—and a terrific way to put 1 ¼ pounds to 2 pounds of zucchini to use in 25 minutes or less. The process for …
From eatingwell.com
From eatingwell.com
DUCK A L'ORANGE RECIPE - JULIA CHILD'S DUCK A L'ORANGE RECIPE
Walnut Wood. Features: -Materials: aluminium, stainless steel, tempered glass lid, silicone, copper.-Includes: 1 x 1.8L saucepan with lid, 1 x 3.5L saucepan with lid, 1 x 4.8L Dutch oven …
From pinterest.com
From pinterest.com
JULIA CHILD’S ROAST DUCK WITH ORANGE SAUCE | JULIA CHILD'S RECIPES ...
Julia Child’s Roast Duck with Orange Sauce. Classic Food. Jan Froelicher. 6k followers ... Duck à l'Orange Recipe. Bon Appetit Magazine. Culture. Corn Soup Recipes. Sauce Recipes ...
From pinterest.com
From pinterest.com
DELICIOUS STUFFED ZUCCHINI RECIPE - JULIAS SIMPLY SOUTHERN
2021-11-03 Preheat oven to 350°F. Slice the zucchini in half lengthwise and use a spoon to remove the pulp, leaving about ¼ inch border along the shell. Reserve the pulp and set aside …
From juliassimplysouthern.com
From juliassimplysouthern.com
JULIA CHILD'S DEBONED DUCK BAKED IN PASTRY - G'DAY SOUFFLé
2014-03-25 Place a foil funnel or piping nozzle in the center of the pastry to let out steam during baking. Bake for 1.5 to 2 hours at 180 C or 360 F. Remove from oven and let cool. Lift the top …
From gdaysouffle.com
From gdaysouffle.com
DUCK L 27ORANGE RECIPE JULIA CHILD - TFRECIPES.COM
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
From tfrecipes.com
From tfrecipes.com
JULIA CHILD DUCK RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat the oven to 325. Season the duck inside and out with 1/2 tsp salt and pepper. Truss and prick the skin of the lower breast, thigh, and back.
From stevehacks.com
From stevehacks.com
JULIA CHILD'S STUFFED DUCK RECIPE - EASY RECIPES
Julia child recipe duck croute. Julia Child's Salt Marinade (Rub) With Herbs and Spices for Pork. salt, fresh ground pepper, ground thyme or 1/4 tsp sage and. 3 More. salt, fresh ground …
From recipegoulash.cc
From recipegoulash.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love