Duck Lorange Recipe Easy

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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 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

EASY ORANGE GLAZE DUCK



Easy Orange Glaze Duck image

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

1 (12 fluid ounce) can or bottle orange soda
1 (6 ounce) can frozen orange juice concentrate, thawed
½ (18 ounce) bottle honey barbecue sauce
¼ cup brown sugar
⅓ cup bottled teriyaki sauce
1 (5 pound) whole frozen duckling, thawed
1 (4.5 ounce) can sliced mushrooms, drained

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

ROAST DUCK WITH ORANGE AND GINGER



Roast Duck with Orange and Ginger image

For a festive occasion, a burnished whole duck makes quite an impression - fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don't use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 12

1 5- to 6-pound Pekin (Long Island) duck
3 tablespoons kosher salt
1 tablespoon 5-spice powder, preferably homemade (see note)
1 large orange, zested and cut into 6 wedges
1 tablespoon grated ginger
1 tablespoon grated garlic
2 cups orange juice
1 tablespoons honey
2 tablespoons Demerara sugar
2 tablespoons soy sauce
1 2-inch piece of ginger, thickly sliced
3 star anise

Steps:

  • Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
  • Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
  • Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
  • Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.

EASY ORANGE DUCK



Easy Orange Duck image

We do a lot of wild game hunting, and it's hard sometimes to get the gaminess out. This is a quick and easy recipe. I cook duck like red meat, so if you like eating your red meat well done, cook it a little longer.

Provided by crazeedready

Categories     World Cuisine Recipes     European     French

Time 35m

Yield 4

Number Of Ingredients 5

1 (12 ounce) jar orange marmalade
4 duck breast halves
2 cloves garlic, minced
1 small yellow onion, sliced
1 small orange, sliced

Steps:

  • Preheat an oven to 475 degrees F (245 degrees C). Grease a 1 1/2 quart glass baking dish with a lid.
  • Spread about 1/4 cup of marmalade in the bottom of the prepared baking dish. Set the duck breasts in the dish on the marmalade. Poke holes all over the breasts with a fork, and spread a layer of marmalade (about 1 tablespoon for each) over the duck breasts. Sprinkle the garlic over the top of the duck meat. Spread the onion and orange slices around the duck breasts in the dish.
  • Cover the dish, and bake in the preheated oven until the duck breasts measure 100 degrees F (38 degrees C) when measured with an instant-read meat thermometer, about 15 minutes. Remove the lid, spread about 1 more tablespoon of marmalade over each breast, and return to the oven, uncovered. Bake until the meat is medium rare (145 degrees F (63 degrees C).

Nutrition Facts : Calories 227.2 calories, Carbohydrate 60.6 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.8 g, Sodium 48 mg, Sugar 53.4 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

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).

DUCK IN ORANGE SAUCE



Duck in Orange Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

3/4 cup orange juice, plus 2 tablespoons
3/4 cup chicken broth
1 cup orange marmalade
1 tablespoon cornstarch
4 duck breasts
1 tablespoon paprika

Steps:

  • Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.
  • While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.

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.

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

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Estimated Reading Time 7 mins
  • Add the carrot and onion. Sauté for 2 minutes then pour a ladle of water, then add the bouquet garni, salt, pepper. Cover and simmer for 1 hour.


EASY CLASSIC FRENCH DUCK À L’ORANGE RECIPE
2020-05-12 Continue to roast until golden brown, about 1 hour. Transfer the duck back to the baking sheet. Place a fine-mesh strainer over a saucepan and scrape the dripping and vegetables from the roasting pan into the strainer. Discard the solids. Add the orange juice and marmalade to the saucepan. Bring to boil over high heat.
From simplefrenchcooking.com
Author Francois de Melogue


DUCK A L’ORANGE MODERN STYLE RECIPE – WHOLE DUCK ›› LUV-A ...
4. Roast the duck in the pre-heated oven 180c for 40 minutes per Kg until golden and juices run clear when tested. Remove duck from oven and allow to rest 10 -15 minutes. Sauce Place the blood orange juice, slices, sugar, stock and ver juice into the saucepan and simmer over medium heat 8 minutes. Whisk in the combined cornflour and water and ...
From luvaduck.com.au
Servings 4-6
Category Whole Duck


EASY DUCK A L’ORANGE RECIPE – DUCK BREASTS ›› LUV-A-DUCK ...
Pre-heat oven to 180°C. Heat a frypan on medium-high heat. Add 1 Tbsp butter to melt. Place duck breasts skin down into pan. Cook for 4 mins then turn for a further minute. Then place duck into the oven for 8-10 mins on a lined baking tray or in the frypan if oven-safe. Rest duck for at least 5 mins then slice and serve with potatoes and beans.
From luvaduck.com.au
Servings 2
Category Duck Breasts


SLOW COOKER DUCK A L'ORANGE - SLOW COOKING PERFECTED
2018-12-15 This slow cooker duck a l’Orange recipe has a fantastic combination of flavors. The duck combined with the citrus sauce results in a dish that is impossible to refuse seconds. By the time the duck is ready, it will have infused with the delicious citrus sauce. The meat will be so tender it will make it hard to stop eating. It truly is a unique but delicious slow cooker meal. Depending on ...
From slowcookingperfected.com
5/5 (1)
Total Time 8 hrs 15 mins
Category Dinner
Calories 578 per serving


EASY DUCK A LORANGE RECIPE - TFRECIPES.COM
Easy Duck A Lorange Recipe. 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 ...
From tfrecipes.com


EASY DUCK A L'ORANGE RECIPE - ALL INFORMATION ABOUT ...
Easy Duck a L'Orange Recipe | D'Artagnan great www.dartagnan.com. 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 therecipes.info


HOW TO MAKE DUCK A L’ORANGE RECIPE – EASY DUCK ORANGE ...
2011-06-29 Turn the duck and roast for another 30 minutes. Turn the duck again. Roast for 20 minutes. Add a pinch of salt and turn one last time. Roast for 15 minutes. 5. Boil vinegar and sugar for 5 minutes. Remove from heat. Add half the duck broth. Cook over a low heat for 1 minute, stirring. Add remaining broth, Porto and orange peels. Cook over a low ...
From eatwell101.com


DUCK A L'ORANGE RECIPE: EASY FRENCH CLASSIC - YOUTUBE
It might be a tad retro, but duck a l’orange remains synonymous with birds that swim. The basic ingredients are duck breasts, the pan juices, and fresh orang...
From youtube.com


DUCK A LORANGE EASY RECIPES
Sprinkle the garlic over the top of the duck meat. Spread the onion and orange slices around the duck breasts in the dish. Cover the dish, and bake in the preheated oven until the duck breasts measure 100 degrees F (38 degrees C) when measured with an instant-read meat thermometer, about 15 minutes. Remove the lid, spread about 1 more ...
From tfrecipes.com


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