Duck L 27orange Recipes Recipes Recipe For Meatloaf

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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

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

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

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.

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.

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 à L'ORANGE



Duck à l'Orange image

This spin on the classic preparation makes efficient use of a whole duck by breaking the meat into six pieces and making a stock with the remaining carcass. Have your butcher separate the breasts, wings, and legs for you.

Provided by Melissa Hamilton

Yield Makes 4 servings

Number Of Ingredients 9

1 Pekin (Long Island) duck (about 5 1/2 pounds)
1 yellow onion, coarsely chopped
3 sprigs thyme
1 celery stalk, coarsely chopped
1 medium carrot, peeled, halved lengthwise, then crosswise
5 whole black peppercorns
3 navel oranges
Kosher salt, freshly ground pepper
1/4 cup Port

Steps:

  • Set giblets from duck aside; reserve liver for another use. Trim skin from both openings of the cavity; set aside for rendering. Cut both leg-thigh pieces off duck. Cut wings from breasts. Carve breasts from carcass for 2 boneless breasts. Trim off wing tips and flats; set aside. Cut carcass into quarters. Cover and chill leg, breast, and wing pieces.
  • Heat reserved duck skin in a large heavy pot over medium heat. Cook, stirring, until about 2 tablespoons fat is rendered; discard skin. Add giblets, wing tips and flats, carcass pieces, onion, and thyme sprigs. Cook, stirring occasionally, until lightly browned, about 15 minutes. Add celery, carrot, peppercorns, and 6 cups water. Bring to a boil over high heat, skimming any foam that rises to the surface. Reduce heat to medium; simmer duck stock for 1 hour.
  • Meanwhile, using a sharp knife, cut all peel and white pith from 1 orange; set peel aside. Working over a medium bowl, cut between membranes to release segments into bowl; set aside. Add orange peel to simmering stock. Juice remaining 2 oranges and set juice aside.
  • Strain stock through a fine-mesh sieve into a medium bowl (you should have about 2 cups). Transfer orange peel to a work surface; discard remaining solids in sieve. Slice peel into thin strips (remove white pith for a more refined look, if desired); set aside. DO AHEAD: Stock can be made 1 day ahead. Cover and chill stock and peel separately.
  • Prick duck pieces all over with a sharp knife. Season with salt and pepper. Arrange them in a single layer in a large heavy skillet (use 2 if needed), skin side down, and cook over medium heat, occasionally pouring off fat from skillet into a heatproof bowl, until skin is deep golden brown, 18-20 minutes. (Cover and chill fat; save for cooking potatoes or stir-fried rice.)
  • Turn over duck pieces. Cook breasts, skin side up, until an instant-read thermometer inserted horizontally into thickest part of breast registers 125°F for medium-rare, about 2 minutes. Transfer breasts to a large rimmed baking sheet. Continue cooking legs and wings until well browned on both sides and juices run clear when thigh is pierced with a fork, 10-15 minutes longer. Transfer to sheet with breasts. Pour off fat from skillet, leaving browned bits behind.
  • Preheat oven to 450°F. Return skillet with browned bits to medium-high heat. Pour in Port and cook, scraping pan with a wooden spoon (the browned bits will add extra flavor to the sauce), until reduced and syrupy, about 2 minutes. Add reserved orange juice and duck stock; boil, stirring occasionally, until sauce is smooth and thickened, about 20 minutes. Season sauce to taste with salt and pepper. Cover and keep warm.
  • Place rimmed baking sheet with duck pieces in oven. Bake until duck is just heated through, 5-8 minutes.
  • Pour warm sauce onto a deep platter. Scatter orange segments and strips of peel over. Top with duck pieces.

DUCK A L'ORANGE



Duck a l'Orange image

Categories     Fruit Juice     Citrus     Duck     Poultry     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup sugar
2 tablespoons water
2 tablespoons Sherry wine vinegar
1 1/2 cups fresh orange juice
2 tablespoons minced shallots
1 1/2 cups canned low-salt chicken broth
4 large oranges
2 1-pound boneless Muscovy duck breast halves, thawed if frozen
1/4 cup (1/2 stick) unsalted butter
2 tablespoons grated orange peel

Steps:

  • Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes. Remove from heat. Mix in vinegar (mixture will bubble vigorously). Add juice and shallots; boil until reduced to 1/2 cup, stirring occasionally, 15 minutes. Add broth; boil until reduced to 3/4 cup, 30 minutes. Set aside.
  • Using small knife, cut off peel and white pith from 4 oranges. Working over bowl, cut between membranes to release segments. (Sauce and oranges can be prepared 6 hours ahead. Cover separately; chill.)
  • Using small knife, score duck skin (do not pierce meat) in crosshatch pattern. Sprinkle duck with salt and pepper. Heat heavy large skillet over medium-high heat. Place duck breasts skin side down in skillet. Cook until brown and crisp, about 8 minutes. Turn duck and cook to desired doneness, about 10 minutes longer for medium-rare. Transfer to cutting board. Let stand 10 minutes.
  • Meanwhile, bring sauce to simmer. Add butter and 1 tablespoon grated orange peel; whisk just until butter melts. Drain orange segments and mix into sauce. Set aside.
  • Slice duck breasts crosswise on diagonal. Arrange on 4 plates. Spoon orange segments with sauce alongside. Sprinkle with remaining peel.

More about "duck l 27orange recipes recipes recipe for meatloaf"

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.
  • 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.


EASY DUCK A L'ORANGE RECIPE - D'ARTAGNAN
easy-duck-a-lorange-recipe-dartagnan image
When duck has roasted for 1 ½ hours, remove pan from oven and turn heat down to 325°F. Discard all but a little fat from roasting pan, and lay orange slices over bottom of pan. Return to oven and cook until slices begin to brown about …
From dartagnan.com


DUCK A L'ORANGE RECIPE - FOOD NETWORK
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 …
From foodnetwork.com
Author Laura Calder
Steps 3
Difficulty Easy


DUCK A L ORANGE RECIPES - TUTDEMY.COM
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 ...
From tutdemy.com


HONEY ROASTED DUCK - RICARDO
On a work surface, place the onion, orange, garlic, and rosemary in the duck cavity. Place it breast side up in a large skillet or Dutch oven. Brush with the honey and sprinkle with the thyme leaves. Season with salt and pepper. Cover with a sheet of aluminum foil and bake for about 30 minutes. Remove the foil and continue baking for about 2 hours and 45 minutes, basting …
From ricardocuisine.com


DUCK à L'ORANGE RECIPE - MYRECIPES | RECIPES, DINNER ...
Remove from heat; stir in rind. Place duck breasts, skin side down, in a large skillet. Place pan over medium heat; cook 10 minutes or until skin is golden brown, occasionally pouring off excess fat. Flip breasts; cook 4 minutes for medium (145°) or until desired degree of doneness. Place breasts on a cutting board.
From myrecipes.com


EASY DUCK A L'ORANGE RECIPE - GOOD FOOD
Preheat oven to 200C. Using a sharp knife, lightly score the skin of the duck, then season with salt and pepper. Place on an oven tray and cook for 15 to 20 minutes, until cooked through. Remove, cover loosely with foil and set aside to rest. Peel the zest from oranges then cut into matchsticks. Blanch the zest in boiling water for three minutes.
From goodfood.com.au


DUCK A L'ORANGE RECIPE -SUNSET MAGAZINE
4. Pull duck into 2-inch-long shreds, or cut into 2-inch pieces or 1/4-inch-thick slices. Add to orange sauce along with any accumulated juices and the olives; stir until mixture is hot. Add salt and pepper to taste. Step 5. 5. Gently fluff couscous with a fork. Spoon onto plates and top equally with duck and sauce.
From sunset.com


DUCK L’ORANGE RECIPES : HOW TO PREPARE DUCK WITH ORANGE ...
2020-07-30 Duck L’orange Recipes Video Duck L’orange Recipes I either forgot to upload this video or it disappeared from YouTube. A friend asked me to prepare his favorite dish, Duck with Orange Sauce. This is a magnificent centerpiece for a special occasion—well worth the effort. And some people tell me my videos have a natural ASMR quality. For all my recipes and free …
From foodstufftoday.com


FIVE FAVORITE WATERFOWL RECIPES - DUCKS UNLIMITED
Place the meat in the skillet and brown evenly. [Step 2] Remove the browned meat from the skillet and place in a roasting pan with chopped vegetables and garlic cloves. Add about 1 inch of broth, wine, or a combination of both to the pan. [Step 3] …
From ducks.org


DUCK A L’ORANGE RECIPE - BBC FOOD
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 ...
From bbc.co.uk


DUCK RECIPES | ALLRECIPES
The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting. Roast Duck Legs With Red Wine Sauce. Save. Roast Duck Legs With Red Wine Sauce . Rating: 5 stars 17 . Rosemary-scented roasted duck legs are glazed with a red wine-currant jelly …
From allrecipes.com


DUCK A L'ORANGE - TRADITIONAL FRENCH RECIPE - 196 FLAVORS
2017-07-13 Heat the butter and the oil in wide pan and brown the duck on all sides. Add the carrot and onion. Sauté for 2 minutes then pour a ladle of water, then add the bouquet garni, salt, pepper. Cover and cook in the oven for 1h20, about 20 minutes per lb (500 g) of duck. After 30 minutes, pour Cognac and Grand Marnier.
From 196flavors.com


DUCK A L’ORANGE RECIPE - FOOD NEWS
Hello Fresh Duck A L’Orange: 2 servings, 30 minutes prep time. Get directions, 780 calories, nutrition info & more for thousands of healthy recipes. The most important element of this recipe is its sauce – a meaty, rich, strong, sauce with duck essence that is darkened using caramel. The sauce is flavored with orange peel and wine. You are highly recommended to prepare your …
From foodnewsnews.com


DUCK à L'ORANGE - RECIPE WITH IMAGES - MEILLEUR DU CHEF
2012-10-06 Place the duck in a roasting dish. Sprinkle some oil and season with salt and pepper. 6. Bake in a hot oven for 1h20. Baste frequently during the cooking process. 7. In a separate baking dish, brown the giblets. 8. Add the sliced onions and carrots, a whole garlic clove (skin removed), the thyme and bay leaves.
From meilleurduchef.com


KIMBERKARA'S RECIPES: DUCK à L’ORANGE (PALEO)
2011-05-31 A place to lay out my favorite healthy recipes. Some are my own, and some are modified versions of others recipes. A few are blatant rip-offs. I hope I don't get in trouble for that. Tuesday, May 31, 2011. Duck à l’orange (Paleo) Oranges and duck are two items that go wonderfully well together and this recipe is the classic orange stuffed duck served with an …
From kimbersrecipes.blogspot.com


DUCK A L'ORANGE - RECIPE | COOKS.COM
Enter your email to signup for the Cooks.com Recipe Newsletter . Home > Recipes > Main Dishes > Duck a L'orange. Printer-friendly version. DUCK A L'ORANGE : 2 ducks (2 1/2 lbs. each) 1 c. water 6 slices bacon 1 (6 oz.) can frozen orange juice, thawed 1 tbsp. cornstarch 1/2 tsp. ginger 1/2 tsp. salt 1 clove garlic, chopped 3/4 tsp. mustard 2 to 3 unpeeled apples, …
From cooks.com


DUCK À L’ORANGE - SAVEUR: AUTHENTIC RECIPES, FOOD ...
2010-09-14 Strain broth into a 2-qt. saucepan; discard solids. Simmer, skimming off fat, until reduced to 2 cups, 25-30 minutes. Add vinegar along with the remaining orange juice, orange peel, and sugar and ...
From saveur.com


FRANCE-SOIR'S DUCK à L’ORANGE RECIPE | GOURMET TRAVELLER
2016-11-23 Main. 1. Combine duck Marylands and salt in a non-reactive bowl (see cook’s notes), mix well, cover and refrigerate overnight to cure. 2. For duck stock, preheat oven to 220C and roast carcass in a flameproof roasting pan until golden brown (25-30 minutes).
From gourmettraveller.com.au


DUCK A L'ORANGE RECIPE - FOOD NEWS
Many of recipes you find in modern American cookbooks and on the Internet use chicken stock, sugar and vinegar to create an overly sweet and sour version of the classic French sauce. Historically, the first true recipe for duck a l’orange did not appear until the 19th century in the book The French Cook, by Louis Eustach Ude but it was called, “Ducklings à la Bigarade“, and …
From foodnewsnews.com


DUCK à L'ORANGE RECIPE · GRESSINGHAM
Method. Remove the duck breasts from the fridge at least 30 mins before cooking if you can. Bring a pot of water to the boil with ¼ tsp of salt. Cut slices across the duck skin with a sharp knife. Rub the zest from half the orange onto the breasts along with ¼ tsp of salt. Tip: The more you cut into the skin, the easier it is for the fat to ...
From gressinghamduck.co.uk


DUCK A L'ORANGE - RECIPE - COOKS.COM
Place duck and chicken breast up in roasting pan. Melt butter in small pan. Put onion and tarragon in butter until onion is tender. Add orange peel, orange juice, salt, mustard, jelly, cranberry juice; cook and stir over medium heat until jelly is melted. Measure orange sauce; reserve 1/2 sauce to serve with duck. Brush duck with sauce. Roast ...
From cooks.com


ORANGE DUCK RECIPE - DUCK BREAST A L'ORANGE - RECIPE FLOW
I hope you enjoy this easy Duck Breast a l’Orange Recipe! Share Tweet Stumble Reddit Pin. Paul . Leave a Comment Cancel reply. Save my name, email, and website in this browser for the next time I comment. Δ . Recipes for all tastes. African recipes; Armenian recipes; Healthy Appetizers; Dessert; Vegetarian; Main Dishes; Beef Veal recipes; Belgian recipes; Chicken …
From recipeflow.com


DUCK à L'ORANGE RECIPE - BBC FOOD
Heat the oil (or duck fat) in a large oven-proof frying pan. When close to smoking point, add the duck breasts, skin-side down and fry until the skin is a rich golden brown and a great deal of fat ...
From bbc.co.uk


DUCK à L'ORANGE | METRO
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. During final 15 minutes, baste duck with orange marmalade. Orange sauce: Mix sugar, cornstarch and orange zest together in a saucepan.
From metro.ca


DUCK L'ORANGE - RECIPE - COOKS.COM
Preheat oven to 425 degrees. Transfer duck to a shallow roasting pan after pouring off all fat and liquid. In a saucepan, combine the marmalade, orange juice, orange rind and Triple Sec. Cook over low heat until smooth. brush ducks with orange sauce. Roast in oven for 30 minutes, until skin is brown and crisp, basting occasionally and ...
From cooks.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 Menu. Healthy Fair Food Recipes Healthy Bloody Mary Recipe Healthy Breakfast With Egg Heart Healthy Egg Breakfast ...
From recipeshappy.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 — ALL RECIPES | LUCY WAVERMAN'S KITCHEN
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
From lucywaverman.com


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