CLASSIC DUCK A L'ORANGE
Provided by Emeril Lagasse
Categories main-dish
Time 2h
Yield 2 to 3 servings
Number Of Ingredients 8
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.
EASY ORANGE GLAZE DUCK
My husband told me his grandmother made something similar to this, so I made up a recipe and it turned out delicious! Now it is a favorite at holiday meals and whenever we can find ducks. Makes enough for 1 or 2 ducks. If you want, marinate the duck the night before in the mixture. It makes it a little more tender.
Provided by MomofFourPickyEaters
Categories Meat and Poultry Recipes Game Meats Duck
Time 2h40m
Yield 4
Number Of Ingredients 7
Steps:
- Pour the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce into a bowl, and stir to combine and dissolve the sugar.
- Preheat oven to 350 degrees F (175 degrees C). Remove any excess pieces of fat from inside the duckling, place the duck into a roasting pan, and prick the skin all over with a fork to allow the fat to drain off while roasting.
- Brush the duckling with the orange mixture. Place the mushrooms into the cavity of the duck, and spoon in some of the orange sauce.
- Roast the duck in the preheated oven, brushing it every 20 to 30 minutes with the orange sauce, until a meat thermometer inserted into a thick part of a thigh reads 165 degrees F (75 degrees C), about 2 1/2 hours.
Nutrition Facts : Calories 946.6 calories, Carbohydrate 73.7 g, Cholesterol 161.3 mg, Fat 54.6 g, Fiber 1.2 g, Protein 39.8 g, SaturatedFat 18.6 g, Sodium 1822.7 mg, Sugar 56.8 g
DUCK A L'ORANGE
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
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.
CANARD A L'ORANGE SUPER FACILE (SUPER EASY DUCK A L'ORANGE)
The delicious flavor combination of duck and orange are brought together in this dish. Duck legs are cooked until meltingly tender in a zesty orange sauce. Enjoy with freshly cooked rice.
Provided by stella
Categories World Cuisine Recipes European French
Time 1h18m
Yield 6
Number Of Ingredients 7
Steps:
- Season duck legs with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add duck legs; cook until skin starts to brown, about 4 minutes per side. Transfer to a large plate.
- Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in cornstarch until dissolved. Return duck legs to the skillet. Pour in orange juice and water. Simmer, covered, until duck legs are very tender, about 40 minutes.
- Uncover skillet and simmer until sauce thickens, about 10 minutes. Pour sauce into a bowl and stir in zest of 1 orange.
- Place duck legs on serving plates. Spoon sauce on top. Garnish with remaining orange zest.
Nutrition Facts : Calories 117.1 calories, Carbohydrate 5 g, Cholesterol 33.1 mg, Fat 6.4 g, Fiber 0.9 g, Protein 9.7 g, SaturatedFat 1.1 g, Sodium 62 mg, Sugar 2.5 g
DUCK A L'ORANGE
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
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.
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DUCK à L'ORANGE RECIPE | BON APPéTIT
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4.5/5 (39)Servings 4
- 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 Tbsp. 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.
JAMIE OLIVER'S CRISPY DUCK LASAGNE | RECIPES | WOMAN & HOME
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DUCK à L'ORANGE RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 388 per servingTotal Time 45 mins
- Score a 3/4-inch diamond pattern in the skin of each breast half with a sharp knife (cutting through the skin, but not into the flesh). Sprinkle both sides of breast halves with salt; let stand 15 minutes.
- Combine juice, stock, and vinegar in a medium bowl. Combine sugar and water in a medium saucepan over medium-high heat. Bring to a boil, stisrring until sugar dissolves; cook, without stirring, until liquid turns a golden amber color (about 5 minutes). Carefully stir in juice mixture (the liquid will boil rapidly); stir until hardened sugar dissolves. Bring to a boil; cook until reduced to 3/4 cup (about 10 minutes). 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.
- Pour off fat from pan. Place pan over medium-high heat. Add shallots; cook 45 seconds, stirring frequently. Add liqueur; cook 15 seconds or until liquid nearly evaporates, scraping pan to loosen browned bits. Stir in juice mixture. Bring to a boil; cook 2 minutes or until sauce thickens slightly. Remove pan from heat; add butter, stirring until butter melts.
DUCK A L'ORANGE RECIPE | FOOD NETWORK
From foodnetwork.com
Cuisine FrenchAuthor Laura CalderServings 3-4Category Main-Dish
- 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.
DUCK à L’ORANGE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Servings 4Estimated Reading Time 1 minCategory Main CourseTotal Time 2 hrs 30 mins
- Trim the duck breasts of excess fat and score the skin with surface slits, then set them in a baking dish, pour the cassis over them and let them marinate, refrigerated, for 2 hours, turning every half hour. Drain the duck breasts and set them aside. Pour the cassis marinade in a small saucepan and reduce it for 5 minutes.
- Heat a drizzle of oil in a pan with a grind of pepper, a pinch of coarse salt and a small pat of butter and brown the duck breasts in this, first with the skin side down on high heat for 3 minutes, then on the other side over medium heat for 4-5 minutes. Peel the oranges and cut the segments into chunks.
- Remove the duck from the pan, reserving their cooking liquid, remove the two small side fillets and puree them with the cassis reduction, the cooking liquid, the pieces of orange and 1 tablespoon oil. Finely slice the duck breasts, place the slices on the plates, top them with the sauce and serve with more orange pieces, the pistachios, cut in half, and a grating of citrus zest if you like.
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