Duck L 27orange Recipes Recipe Cards

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DUCK A L'ORANGE



Duck a l'Orange image

Provided by Bobby Flay

Categories     main-dish

Time 2h10m

Yield 4 Servings

Number Of Ingredients 39

3 cups fresh orange juice
2 cups sugar
1 head garlic, sliced in half crosswise
2 tablespoons orange liqueur, such as Grand Marnier
One 4-inch piece fresh ginger, coarsely chopped
2 cups plus 2 tablespoons Chardonnay vinegar
1 habanero or scotch bonnet pepper
3 tablespoons cold unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
2 teaspoon coarsely crushed pink peppercorns
1 teaspoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
3 tablespoons ground cinnamon
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
3 tablespoons brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons kosher salt
1 tablespoon allspice
1 tablespoon ground cloves
1 tablespoon ground fennel seed
1 teaspoon cayenne pepper
1 teaspoon dried ground chile de arbol
2 tablespoons coarsely ground black pepper plus more for seasoning
2 tablespoons canola oil
1/4 pound slab bacon, sliced into three even strips
4 bone-in duck confit legs
4 duck breasts, skin scored
Kosher salt and freshly ground black pepper
8 kumquats, thinly sliced
1 cup fresh orange juice
2 tablespoons honey
1 1/2 cups fresh cranberries
Fresh thyme sprigs, for garnish

Steps:

  • For the gastrique sauce: Combine the orange juice, sugar, garlic, orange liqueur, ginger and 2 cups of the vinegar in a medium saucepan and bring to a boil over high heat. Cook until the mixture reduces by half, about 20 minutes. Remove 1 cup of the reduction and set aside for the candied kumquats.
  • Strain the remainder of the reduction left in the saucepan and transfer to a large high-sided saute pan. Cook over high heat until reduced by half again, about 15 minutes. Make small slits in the habanero with a paring knife, add it to the reduction and let cook for 5 minutes more. Add the remaining 2 tablespoons vinegar and cook for 1 minute. Whisk in the butter and cook until it melts. Add the parsley, chives, peppercorns and thyme and season with salt and pepper.
  • For the duck confit: Whisk together the cinnamon, chile powders, cumin, coriander, ginger, sugar, garlic powder, onion powder, salt, allspice, cloves, fennel seed, cayenne, chile de arbol and 2 tablespoons of the black pepper in a small bowl and set aside.
  • Heat the oil in a large nonstick pan over medium heat, add the bacon and cook until lightly golden brown on both sides and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
  • Preheat the oven to 350 degrees and place a baking rack on a rimmed baking sheet.
  • Season the duck legs with salt, pepper and some of the spice rub. Store any remaining spice rub in an airtight container for a later use. Place the legs fat-side down in the baking drippings in the nonstick pan. Cook slowly over medium heat until the skin is very crisp, about 10 minutes. Turn them over and cook until the other side is crisp, 10 minutes more. Transfer the prepared baking sheet and keep warm in theoven until ready to serve.
  • For the duck breasts: Season the duck breasts on both sides with salt and pepper and place skin-side down in a cast iron pan. Cook slowly over medium heat, draining the rendered fat from the pan a few times, until the skin is very crisp, about 25 minutes. Turn the breasts over and continue cooking to medium and an instant-read thermometer inserted into the center registers 140 degrees F. Remove to a cutting board and let rest for 10 minutes before slicing crosswise into 1/4-inch-thick slices.
  • For the candied kumquats: Bring the reserved 1 cup gastrique to a boil in a small saucepan, reduce the heat to low, add the kumquarts and cook until soft and candied, about 20 minutes.
  • For the cranberry relish: Combine the orange juice and honey in a small saute pan, bring to a boil and cook until reduced by a quarter, about 3 minutes. Add the cranberries and cook until they pop and the mixture thickens slightly, about 10 minutes more. Set aside until ready to serve.
  • To serve: Spoon some of the gastrique onto 4 large dinner plates. Top with the duck confit and the sliced duck and spoon some of the cranberries and kumquarts on the sides. Garnish with thyme sprigs, if desired.

DUCK A L'ORANGE



Duck a l'orange image

There's a reason duck a l'orange is a classic - it's delish. Try it with hasselback potatoes and seasonal veg.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 4

Number Of Ingredients 12

½ large orange
1.8kg/4lb whole ready-to-roast duck
2 tsp flaked sea salt, plus extra to season
2 bay leaves
½ onion, cut into four wedges
freshly ground black pepper
½ onion, peeled and thinly sliced
4 tbsp orange liqueur, such as Cointreau
75ml/2½fl oz red wine
1½ large oranges, freshly squeezed juice only (around 150ml/5fl oz)
3 tbsp orange marmalade
2 tsp cornflour (if you want a thinner sauce only use 1 tsp)

Steps:

  • Preheat the oven to 210C/400F/Gas 6½. Use a vegetable peeler to peel the skin off the half orange in wide strips. Place a stack of three strips on top of each other and trim the sides. Cut the strips into very thin julienne strips. Set aside.
  • Prick the duck skin all over with the tip of a skewer to help release the fat. Don't prick too deeply. Place on a rack set inside a sturdy, medium roasting tin. Place the orange half inside the duck, pushing towards the neck end to help support the breast. Add the bay leaves and onion wedges. Season the duck with the salt and lots of freshly ground black pepper. Roast for 45 minutes.
  • Take the duck out of the oven and carefully take the rack off the roasting tin using oven gloves to hold it. Tip any fat that has collected in the tin into a heatproof bowl. (Cool, then keep in a pot in the fridge and use for roast or sautéed potatoes.) Place the rack back into the tin and return the duck to the oven for a further 35-45 minutes, or until the skin is golden-brown and crisp.
  • Remove the duck from the oven and wiggle one of its legs. If the duck is ready, the leg will be fairly loose and easy to wiggle. If not, return the duck to the oven for a further 10 minutes, or until cooked. Transfer to a board or warmed serving platter. Cover very loosely with foil and leave to rest for 15 minutes.
  • While the duck is resting, make the sauce. Drain all but one tablespoon of the duck fat from the roasting tin into the heatproof bowl with the rest. Return the tin to the hob and add the onion. Fry over a medium heat for five minutes, stirring regularly until beginning to soften and colour.
  • Pour the orange liqueur and wine into the pan with the softening onion and allow to bubble for a few seconds. Add the orange juice and 150ml/5fl oz cold water and simmer together for about two minutes, stirring to lift any of the meat sediment from the bottom of the tin. Carefully strain the liquid through a fine sieve into a small non-stick saucepan.
  • Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. Mix the cornflour with one tablespoon of cold water in a small bowl until smooth. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy. Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Pour into a warmed jug. Carve the duck at the table with an onion wedge for each person, pour a little of the sauce over and serve the rest separately.

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 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

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.

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 BREAST A L'ORANGE



Duck Breast a l'Orange image

Provided by Martha Stewart

Number Of Ingredients 8

1/4 cup sugar
2 tablespoons sherry vinegar
Zest of 1 orange (2 teaspoons), 1 cup fresh orange juice, plus 1 orange, supremed
3/4 cup chicken broth
1 shallot, minced (3 tablespoons)
2 boneless duck breast halves (8-10 ounces each)
1 teaspoon coarse salt
1/4 teaspoon ground black pepper

Steps:

  • Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
  • Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
  • Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.
  • Add orange supremes to sauce and pour over sliced duck just before serving.

DUCK A L'ORANGE



Duck a l'Orange image

My Mother-in-law prepared this duck for the holidays and special occasions. My husband loves duck, so I prepare this entree each year for his birthday dinner. The orange concentrate provides great flavor to the serving sauce. I tried this recipe on wild duck, but prefer the flavor of domestic ducklings. --Sue A. Jurack

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 12

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
1 domestic duck (5 to 6 pounds)
1/4 cup thawed orange juice concentrate
3 tablespoons honey
2 tablespoons butter, melted
2 tablespoons soy sauce
SAUCE:
1/4 cup thawed orange juice concentrate
1 cup water
1 tablespoon cornstarch
2 tablespoons cold water
1/8 teaspoon salt

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.

Nutrition Facts : Calories 1115 calories, Fat 80g fat (27g saturated fat), Cholesterol 235mg cholesterol, Sodium 608mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 1g fiber), Protein 57g protein.

CLASSIC DUCK A L'ORANGE



Classic Duck a l'Orange image

Learn how to cook an easy-to-make duck a l'orange recipe celebrating the marriage of two ingredients in one of France's most loved dishes.

Provided by Rebecca Franklin

Categories     Entree     Dinner

Time 45m

Number Of Ingredients 14

For the Sauce:
1/4 cup granulated sugar
2 tablespoons water
2 tablespoons sherry vinegar
1 1/2 cups orange juice
2 tablespoons minced shallots
1 1/2 cups chicken stock
1/4 cup unsalted butter (cold)
2 tablespoons orange zest (divided)
4 oranges (sections cut from membranes)
For the Duck:
1 duck breast (cut into 2 halves)
Sea salt, to taste
Pepper, to taste

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

More about "duck l 27orange recipes recipe cards"

DUCK à L'ORANGE RECIPE - JACQUES PéPIN | FOOD & WINE
duck-lorange-recipe-jacques-ppin-food-wine image

From foodandwine.com
5/5
Category Meat + Poultry
  • 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.


DUCK A L'ORANGE RECIPE - FOOD NETWORK

From foodnetwork.com
Author Laura Calder
Steps 3
Difficulty Easy
  • Prepare the oranges: Remove the peel from 2 oranges with a vegetable peeler. Cut the white pith off the back with a very sharp knife. Cut into julienne, and blanch three times in boiling water. Drain and rinse under cold water. Set aside. Squeeze the juice of those 2 oranges and reserve. Peel and cut the remaining 2 oranges into sections, draining their juice into the other juice, and set the sections aside. You now have one dish of blanched julienned orange zest, about 1 cup/250 ml orange juice, and a dish of orange sections.
  • Prepare the duck breasts: Score the fat side of the breasts with a knife. Set them fat-side down in a pan over low heat and render the fat, about 10 minutes. Remove the duck and pour off the fat. Increase the heat in the pan and put the breasts back in skin-side down. Saute until done to your liking, or about 7 minutes on the fat side, then another 3 on the other. Remove to a carving board to rest, covering to keep warm.
  • Make the sauce: Put the sugar and 1 tablespoon water in a saucepan, bring to a boil and cook until golden, about 3 minutes. Add the vinegar and orange juice. Reduce slightly. Now add the stock and the zests. Boil down to sauce consistency. Remove from the heat and whisk in the butter. Check the seasonings. Add the orange sections. Carve the duck breasts and arrange on a serving platter. Spoon over the sauce, and serve.


EASY DUCK A L'ORANGE RECIPE - GOOD FOOD

From goodfood.com.au
  • Preheat oven to 200C. Using a sharp knife, lightly score the skin of the duck, then season with salt and pepper.


FRANCE-SOIR'S DUCK à L’ORANGE RECIPE | GOURMET TRAVELLER

From gourmettraveller.com.au
  • Combine duck Marylands and salt in a non-reactive bowl (see cook’s notes), mix well, cover and refrigerate overnight to cure.
  • For duck stock, preheat oven to 220C and roast carcass in a flameproof roasting pan until golden brown (25-30 minutes). Remove bones and drain off excess fat, then place the pan over medium heat and deglaze the pan with 2 tbsp white wine, gently scraping up the caramelised bits. Transfer bones to a stockpot, and vegetables, bay leaves, remaining wine, pan liquid and 3 litres cold water, or enough to just cover. Bring to a simmer over medium-high heat, then simmer over medium-low heat, skimming surface occasionally, until well flavoured (3-3½ hours). Strain (discard bones, vegetables and bay leaves) and reduce over high heat to 1 litre (40-50 minutes). Strain through a fine sieve, refrigerate and remove the last of the fat as it cools.
  • Rinse salted duck under cold running water, pat dry with paper towels and carefully place in a saucepan that fits Marylands in an even layer, then cover with melted duck fat. Confit duck over very low heat (no higher than 95C) until almost falling off the bone (1½-2½ hours; an old tradition in France still in use in the south-west is to insert a single straw from a clean broomstick into the duck – if it passes cleanly through the duck without breaking, the duck is ready).


DUCK à L'ORANGE RECIPE - BBC FOOD

From bbc.co.uk
  • For the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a saucepan and cover with cold water. Add a generous pinch of salt and bring to the boil.
  • Put the duck fat (or oil) in a large roasting tin and heat in the oven until smoking. Add the potatoes and shake the tin so that the potatoes get well coated with the fat or oil.
  • Crush the garlic cloves, leaving their skins on, then add to the tin along with the rosemary. Roast in the oven for around 30 minutes, checking and turning over every so often until the potatoes are crisp and brown around the edges.


DUCK BREAST à L’ORANGE RECIPE | BON APPéTIT

From bonappetit.com
  • Score fat of each duck breast in a crosshatch pattern, spacing about ½" apart. Combine orange zest, orange juice, honey, soy sauce, and pepper in a large resealable plastic bag. Add duck, seal bag, and turn to coat. Chill at least 6 hours and up to 12 hours.
  • Remove duck breasts from marinade; set marinade aside. Place duck, skin side down, in a cold large skillet, then set over low heat and cook, shifting breasts in skillet occasionally for even cooking, until fat is rendered and skin is deep golden brown, 12–15 minutes. Turn duck, cover skillet, and cook until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 3 minutes. Transfer to a cutting board and tent loosely with foil. Let rest 10 minutes before slicing.
  • Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until sauce is thick and syrupy, about 5 minutes.


DUCK A L’ORANGE | HEALTHY RECIPES | WW CANADA

From weightwatchers.com
  • Rub duck with olive oil, salt and pepper. Spray skillet with cooking spray and heat over a medium to medium-high heat. Pan-sear the breasts for about 10 minutes per side. Set aside.
  • Place brown sugar and water in a sauce-pan over a medium-high heat, stir until sugar dissolves and mixture starts to become syrup. Turn down the heat and add orange juice, sherry vinegar and orange liqueur and cook until syrup is dissolved. Add shallots.
  • In another small sauce-pan, melt butter and add flour, stirring constantly, for about 3 minutes. Add chicken broth and whisk so no lumps form. Add the orange syrup and orange zest, simmer until the zest is tender, about 4 or 5 minutes.


DUCK A L'ORANGE - TRADITIONAL FRENCH RECIPE - 196 FLAVORS

From 196flavors.com
  • Wash and dry four oranges and take off their zest. Squeeze them to collect their juice and reserve it.


DUCK BREASTS WITH ORANGE SAUCE [GLUTEN-FREE, DAIRY FREE ...

From alwaysusebutter.com
  • Bring out the duck breasts and pat them dry. Turn them skin-side up and carefully cut a criss-cross pattern in the skin. Take care not to cut into the duck meat, but still cut as deep into the skin as you can. Season with salt and black pepper on both sides.
  • Place the pan back over the heat and pour in some of the duck fat you rendered off. Add the orange juice, honey, sprigs of rosemary and garlic cloves. Bring to a simmer and let simmer until a bit sticky and reduced by half, this takes 5-10 minutes. Stir occasionally.


CRISPY DUCK A L'ORANGE - EASY DUCK A L'ORANGE RECIPE!

From savoryexperiments.com
  • 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.


HOW TO MAKE DUCK A L’ORANGE RECIPE – EASY DUCK ORANGE ...
Cut the rind of 4 oranges. Boil gently in water for 20 minutes. Drain. 3. Add a pinch of salt and pepper inside the duck with a third of the orange peels. 4. Roast in oven for 15 minutes reduced to 175°C. Turn the duck and roast for another 30 minutes. Turn the duck again.
From eatwell101.com


DUCK à L'ORANGE RECIPE - GRESSINGHAM
Remove the chicory and add the orange juice into the pan along with the star anise and allow this to reduce down over a medium heat for 1-2 mins. Mix the cornflour with 1 tsp of water and add to the sauce along with the orange segments.Cook for a further minute. Serve the duck with the chicory and its sauce alongside the bashed new potatoes ...
From gressinghamduck.co.uk


EASY DUCK A L'ORANGE RECIPE - D'ARTAGNAN
Preheat oven to 375 degrees F. Remove duck from marinade, reserving marinade. Prick duck skin all over with a fork (do not pierce the flesh), and season inside and out with salt and pepper. Place breast side up on a rack in a roasting pan and transfer to oven. After 10 minutes, turn heat down to 350°F and roast for 1 ½ hours.
From dartagnan.com


ROASTED DUCKLING WITH ORANGE MARMALADE SAUCE RECIPE ...
ROASTED DUCKLING: Preheat oven to 375° F. Spray roasting pan and rack with vegetable cooking spray. Rinse bird with cool water on both the inside and outside. Pat dry. Sprinkle inside of duck cavity with salt and pepper. Fill cavity with cut vegetables. Tie legs together with oven safe string and tuck wings beneath body to help prevent over ...
From recipetips.com


DUCK L'ORANGE RECIPES - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Duck L'orange Recipes are provided here for you to discover and enjoy Duck L'orange Recipes - Create the Most Amazing Dishes Healthy Menu
From recipeshappy.com


DUCK LEGS WITH ORANGE SAUCE - RECIPE - TASTYCRAZE.COM
2015-08-10 Recipe Photos 1 Cooked Rating 1 Comments Similar 24 Recipes of the day 32. Duck Legs with Orange Sauce. Fat Berta. Novice. 767 5 50 36. 10/08/2015. Stats. Favorites . Cook. Add. Report. Preparation. 20 min. Cooking. 80 min. Тotal. 100 min. Servings. 2 "Roll up your sleeves, the first lesson of gourmet cooking for beginners starts now." Ingredients. duck …
From tastycraze.com


CLASSIC DUCK A L'ORANGE | EMERILS.COM
Add the orange sauce to the roasting pan along with the slurry and cook 1 to 2 minutes until thickened. Brush the duck with the sauce, then remove duck from the pan and discard orange rinds in cavity. Place the duck on a serving platter and let sit 10 minutes before carving. Add the pan sauce to a gravy boat and serve with the carved duck.
From emerils.com


DUCK BREAST A L'ORANGE RECIPES - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Duck Breast A L'orange Recipes are provided here for you to discover and enjoy ... Healthy Egg Recipes For Breakfast Healthy Non Egg Breakfast Healthy Recipes With Buffalo Chicken Healthy Slow Cooker Casserole Healthy Zucchini Recipes Simple Healthy Zucchini Recipes Meals Easy Recipes. Carnival Squash Recipes Easy Easy …
From recipeshappy.com


DUCK à L'ORANGE | METRO
Preheat oven to 400°F (200°C). Salt and pepper cavity, stuff with quartered oranges, peppercorns and garlic. Roast duck for 20 minutes 400 °F (200 °C). Lower heat to 325°F (160°C) and continue roasting for 2 1/2 to 3 hours or until meat is tender. Baste roasting duck frequently with pan juices.
From metro.ca


ROASTED BREAST OF DUCK WITH ORANGE CRANBERRY SAUCE RECIPE ...
Directions. Preheat oven to 450° F. Coat a large skillet with vegetable cooking spray. Place duck breasts into prepared skillet over medium high heat and cook until lightly browned, approximately 1 to 3 minutes per side. Coat a baking dish with vegetable cooking spray before adding the duck and baking for 20 minutes, or until done.
From recipetips.com


DUCK A L'ORANGE RECIPE - HELLOFRESH
While the duck is resting, combine the apricot sauce, vegetable stock powder, orange zest, orange juice and red wine vinegar in a medium bowl. Return the frying pan to a medium heat with a drizzle of olive oil. Add the thyme and remaining garlic and cook until fragrant, 30 seconds. Add the orange juice mixture and simmer until thickened, 1-2 minutes. Remove the pan from the …
From hellofresh.co.nz


DUCK à L’ORANGE | THE COOK UP | MARK BEST | SBS FOOD
Place 3 litres water, the fine salt and the vinegar in a large saucepan and bring to the boil over high heat. Rinse the duck under cold running water …
From sbs.com.au


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