Wild Duck Lorange Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

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

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.

WILD DUCK BREAST à L'ORANGE



Wild Duck Breast à l'Orange image

Surprise your family with this wild duck cooked all day with orange, apple and onion - a delightful meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 4

Number Of Ingredients 7

2 whole wild duck breasts, cut in half and skin removed
1/2 teaspoon salt
1/4 teaspoon pepper
2 small oranges, peeled and cut into 1/2-inch pieces
1 medium apple, cut into 1/2-inch pieces
1 medium onion, cut into eighths
1 can (6 ounces) frozen orange juice concentrate, thawed

Steps:

  • Sprinkle duck with salt and pepper. Layer duck, oranges, apple and onion in 3 1/2- to 6-quart slow cooker. Pour orange juice concentrate over top.
  • Cover and cook on low heat setting 8 to 10 hours or until duck is tender.
  • Remove duck from cooker. Discard fruit and onion mixture.

Nutrition Facts : Calories 290, Carbohydrate 3 g, Cholesterol 110 mg, Fat 2, Fiber 0 g, Protein 42 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 420 mg

More about "wild duck lorange recipes"

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.


DUCK BREAST à L’ORANGE RECIPE | BON APPéTIT
duck-breast-lorange-recipe-bon-apptit image
2016-08-16 Step 2. 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 ...
From bonappetit.com


10 BEST WILD DUCK BREAST RECIPES | YUMMLY
10-best-wild-duck-breast-recipes-yummly image
2022-05-22 Japanese Curry Duck Breast + Baby Arugula Salad With Lemon Balsamic Vinaigrette & Parmigiano Reggiano SamuelThornhill94212. salted butter, olive oil, boneless duck breast, ginger, balsamic vinegar and 7 more.
From yummly.com


DUCK A L’ORANGE RECIPE - BBC FOOD
duck-a-lorange-recipe-bbc-food image
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 ...
From bbc.co.uk


DUCK RECIPES | JAMIE OLIVER
duck-recipes-jamie-oliver image
Roast duck. 4 hours Super easy. My roasted duck 'sorta shepherd's pie'. 2 hours 40 minutes Super easy. DIY crispy duck lettuce cups with cherries and mint. 2 hours 35 minutes Super easy. Sweet duck legs cooked with plums and star …
From jamieoliver.com


BEST WILD DUCK RECIPE - DELTA WATERFOWL
best-wild-duck-recipe-delta-waterfowl image
The best way to cook wild duck happens to be the easiest way – roasting it whole. This is a slam-dunk excellent recipe. Ingredients: * One wild duck, plucked and dressed whole * Salt * Two celery sticks or carrots. Equipment: * …
From deltawaterfowl.org


CROCK POT WILD DUCK BREAST L'ORANGE RECIPE | CDKITCHEN
crock-pot-wild-duck-breast-lorange-recipe-cdkitchen image
2018-11-21 directions. Sprinkle duck with salt and pepper. Layer duck, oranges, apple and onion in 3 1/2 - 6 quart slow cooker. Pour orange juice concentrate over top. Cover and cook on low 8-10 hours or until duck is …
From cdkitchen.com


EASY DUCK A L'ORANGE RECIPE | D'ARTAGNAN
easy-duck-a-lorange-recipe-dartagnan image
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 …
From dartagnan.com


GINGER DUCK RECIPES
Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and ...
From recipes.servegame.org


DUCK BREAST WITH ORANGE MARMALADE RECIPE - FOOD NEWS
Turn the breasts and cook 3–4 minutes, until the meat on the opposite side is lightly browned. 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. Ingredients: - Season the roast with salt and pepper.
From foodnewsnews.com


DUCK à L'ORANGE - WIKIPEDIA
2022-05-24 Variations. Duck à l'orange is an English interpretation of the French dish, made popular in the UK and US in the 1960s. Vit Nau Cam is a Vietnamese interpretation of the dish, with additional spices and aromatics.. In popular culture. In the 1965 film That Funny Feeling, Joan attempts to cook duck à l'orange for Tom (Bobby Darin), after he tells her it's his favorite …
From en.wikipedia.org


RECIPES - WILDFOWL
Authentic Duck Chili Recipe A must-try duck dish for any hardy waterfowler. Jack Hennessy . Top 4 All-Time Best Tasting Ducks ... Orange-Honey Bourbon Roast Goose Recipe This sweet and savory dish is sure to have everyone at the table grabbing for more. Jack Hennessy. 5 Best Grilled Duck Recipes . 5 Best Grilled Duck Recipes These top picks are sure to be a hit at …
From wildfowlmag.com


CLASSIC DUCK A L'ORANGE RECIPE - THERESCIPES.INFO
It's inspired by Pierre Koffman's recipe for wild duck in orange sauce in Memories of Gascony and is simpler than most because it doesn't require stock, just fresh orange juice. See more result ›› See also : Easy Orange Sauce For Duck , 88. Visit site . Share this result ×. Recipe - Duck A L'Orange - Food Wine Travel With Roberta Muir. Copy the link and share. Tap To Copy Top …
From therecipes.info


DUCK à L'ORANGE | MEATEATER COOK
2021-10-22 18 breasted duck, skin on; 2 lbs. bacon; 2 oz. reserved bacon drippings; 4 cups yellow onion, diced; 4 cloves garlic, minced; 4 cups mushrooms, quartered
From themeateater.com


RECIPES – WILD DINNER
2021-03-04 1/2 tsp. ground ginger. 1/2 tsp cinnamon. Roast duck in shallow pan in oven at 400 degrees for 1 hour or until tender. Add onion rings on top and season with salt and pepper. Continue roasting until duck skin is crispy. Mix butter, orange juice concentrate, lemon juice, ginger and cinnamon in a small sauce pan and heat to boil for 1 minute.
From wilddinner.com


WILD DUCK WITH ORANGE FROM ENGLISH PROVINCIAL COOKING BY …
Fry the ducks in 3 tablespoons (45 g) of the butter until they are brown all over.Then place them in a casserole with the stock and seasoning and sprinkle the grated orange zest over them. Cover the casserole and cook at 400°F (200°C, Gas Mark 6) for 40 minutes.When the birds are done, transfer them to a dish and keep hot while making the sauce.
From app.ckbk.com


DUCK A L'ORANGE - THE KITCHEN MAGPIE
2020-08-25 Preheat your oven to 275 degrees. Sprinkle the sage and poultry seasoning over the apples and onions, then divide evenly. Place in the duck cavity. Place the ducks in a roaster with a lid, breast side up. Pour in one cup of water. Place the …
From thekitchenmagpie.com


WILD DUCK L'ORANGE RECIPE - COOKSRECIPES.COM
L'Orange Sauce: 4 tablespoons mango chutney (Major Greys bottled found in grocery store) 2 tablespoons peach preserves (low sugar) Juice of one whole orange 3 tablespoons of duck drippings from pan 1/4 cup of red wine (Cabernet) Cooking Directions: Sprinkle chili powder and garlic salt all over ducks. Cut 1-inch slice in skin of ducks on both ...
From cooksrecipes.com


DUCK à L'ORANGE RECIPE - SERIOUS EATS
2018-12-12 1/2 cup red wine vinegar. Zest of 1 navel orange or 2 bitter oranges, cleaned of any white pith and cut into a fine julienne. 2 tablespoons (30ml) fresh navel orange juice or 1/4 cup (60ml) bitter orange juice. 2 tablespoons fresh lemon juice (omit if using bitter orange juice) Freshly ground white or black pepper.
From seriouseats.com


ROAST WILD DUCK RECIPE - HOW TO ROAST A WILD DUCK
2013-12-24 Let the oven preheat a good 20 to 30 minutes. Let the ducks rest at room temperature while the oven heats up. If the duck is reasonably fat, use a needle to pierce the skin where there is a lot of fat under it: The front of the breast, between the breast and legs, at the flanks, and all over the back of the bird.
From honest-food.net


A DUCK BREAST RECIPE: WILD DUCK BREAST à L'ORANGE
Wild Duck Breast à l'Orange Recipe. To begin the sauce, put the cherries in a small saucepan with the wine and jelly. Simmer, stirring occasionally, until the cherries are just tender, 3 to 5 minutes. Set the pan aside. Trim the excess fat from the magrets, then crosshatch the skin, cutting down almost to the meat so fat can escape. Sprinkle the breasts with salt and pepper. …
From foodnewsnews.com


SLOW COOKER DUCK A L'ORANGE - SLOW COOKING PERFECTED
Place the duck on top and stuff the duck with the orange. Baste the duck with the sauce. Cook on low for 6-8 hours. Gently remove the duck from the slow cooker and place it to the side, cover with foil to keep warm. Skim the fat off the top of the liquid. In a bowl, combine the cornstarch and water until it forms a paste. Pour into the sauce ...
From slowcookingperfected.com


RECIPE - DUCK A L’ORANGE - FOOD WINE TRAVEL WITH ROBERTA MUIR
METHOD. Remove duck from fridge 30-60 minutes before cooking to bring it to room temperature. Preheat oven to 100°C. Zest and juice 1 orange and segment the other 2; set aside (see Step 1 of Manchego, Fennel & Orange Salad for details on how to segment citrus). Pat the skin of the duck dry with paper towel and, using a very sharp knife, cut ...
From food-wine-travel.com


WILD ORANGE DUCK | RECIPES WIKI | FANDOM
INGREDIENTS 1 wild duck (can use domestic duck also) 1/2 orange 1/2 c. orange juice Salt 2 tbsp. fat PREPARATION Prick the skin off the duck with a fork. Sprinkle the body cavity with salt and place the orange half inside the bird. If the duck has been split up the back, tie string around it to hold the body cavity closed. Heat your pressure cooker, add fat and brown duck. Remove …
From recipes.fandom.com


DUCK BREASTS WITH GRAND MARNIER SAUCE - DUCKS UNLIMITED
Reduce heat to medium and simmer until the liquid is reduced to 2–3 tablespoons. Remove the pan from the heat and whisk in butter, a few pieces at a time, until thoroughly blended, and then whisk in the remaining Grand Marnier. 3. Slice duck diagonally into 1/4-inch-thick slices. Spoon the sauce onto plates and arrange the duck over the sauce.
From ducks.org


BRAZILIAN WILD DUCK à L'ORANGE - NORTH/SOUTH FOOD
2013-02-14 Brazilian wild duck à l’orange February 14, 2013 / in experimental, Local, Northern, Seasonal / by Mister North. Actually, this is a slightly misleading title. The duck wasn’t from Brazil (it was however, pretty wild, coming as it did from near Preston*), and it’s not your classic duck à l’orange either. But hey, it was absolutely delicious, and as smooth and fluff-free as any ...
From northsouthfood.com


THE BEST WILD DUCK BREAST RECIPES SLOW COOKER
2019-06-25 Preheat the oven to 400 °F (200 °C). Beginning with a completely dry and also chilly oven-safe skillet, put the duck busts skin side down. Prepare for 12-15 minutes over medium warm. Turn the breasts over and sear the opposite for 1 min. Flip to the skin side down, as well as transfer the skillet to the stove.
From theboiledpeanuts.com


BIGARADE SAUCE WITH DUCK - DUCK BIGARADE RECIPE | HANK SHAW
2022-01-27 Let them rest at room temperature during this time. Heat the duck fat in a medium saute pan over medium-high heat for 1 minute. Meanwhile, pat the duck breasts dry with a paper towel. Lay the breast halves down in the hot fat and cook, undisturbed, for 5 to 8 minutes. Listen for a steady sizzle, nothing too violent.
From honest-food.net


WILD RECIPES – WILD DINNER
2021-03-04 Recipe: Wild Duck ala Orange This recipe can be made with any fowl wild or not. Makes a savory, sweet sauce. The perfect citrusy glaze for a crispy oven roasted bird. Ingredients: 1 duck ( split in half lengthwise) 1 yellow onion sliced into rings 2 tbsp. butter 4 tbsp. orange juice concentrate (thawed) 2Continue reading “Wild Duck ala Orange”
From wilddinner.com


WILD DUCK WITH ORANGE JUICE AND SAVOY CABBAGE WITH SMOKED …
Method. For the duck, preheat the oven to 230C/450F/Gas 8. Squeeze the Seville oranges, reserve the juice and stuff the ducks with the skins. Truss …
From bbc.co.uk


CLASSIC DUCK A L'ORANGE RECIPE - ALL INFORMATION ABOUT HEALTHY …
Easy Classic Duck a l'Orange Recipe - The Spruce Eats tip www.thespruceeats.com. 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 to 140 F; it is still safe to ...
From therecipes.info


EASY ORANGE DUCK RECIPE - WILDFOWL
Heat a skillet over medium-high heat and coat with oil. Add duck pieces to the pan and cook for about 3-4 minutes on each side, or until browned. Take off the heat and transfer browned duck pieces to a plate and rest/keep warm in the oven on the warm setting. See Photo Gallery.
From wildfowlmag.com


DOWNTON ABBEY: DIFFERENT DRUMMER’S ROAST WILD DUCK WITH ORANGE …
2020-10-06 Wild Duck with Orange Gravy. 2 wild ducks. 1/4 cup butter. salt and pepper. 3-4 slices bacon. flour for sprinkling. watercress for garnish Gravy. 3-4 strips orange rind. juice of 1 orange. 1 tablespoon butter. 1 small onion, sliced. 1 cup well-flavored stock. 1/4 cup port or red wine. pinch of cayenne . black pepper, freshly ground. trussing ...
From differentdrummer.cc


ROASTED DUCK LEGS WITH ORANGE SAUCE AND WILD RICE
2019-01-11 While the duck legs are roasting, make sauce: In a small saucepan, bring wine vinegar, orange juice, orange zest, and garlic to a boil over medium-high heat, then adjust heat to low and simmer. Allow the sauce to reduce to 1-1/4 cups, about 20-30 minutes. Stir in honey, 1/4 teaspoon salt, and a pinch of red pepper flakes.
From savorthebest.com


DUCK' L'ORANGE - SHAFRONCHEF: AGELESS RECIPES FOR THE MODERN AGE
9. Remove duck from oven and drain fat from pan (retain if keeping for later). Pour half the sauce over duck then return to oven for another 40 to 50 minutes, basting occasionally. 10. When duck is cooked and well glazed (and the juices run clear) remove from oven and drizzle a little of the remaining sauce over the duck. Once carved, drizzle ...
From shafronchef.com


HOW TO MAKE DUCK à L'ORANGE THE RIGHT WAY | CRITTER COOKBOOK
2022-03-12 Modern duck à l'orange recipes often call for a syrupy-sweet sauce. But the original form of the dish calls for an acrobatic ... Modern duck à l'orange recipes often call for a syrupy-sweet sauce. But the original form of the dish calls for an acrobatic ... Home; Big Game; Small Game; Bird; Fish; Salads; Cooking Videos; Visit Our Shop; Connect with us. Shop for …
From crittercookbook.com


HOW TO MAKE DUCK à L'ORANGE RECIPE | DRIZZLE AND DIP
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
From pinterest.com


FIVE CLASSIC WATERFOWL RECIPES - DUCKS UNLIMITED
Step 1 Heat 1/4 cup of the oil in a heavy pot over medium heat. Season the duck liberally with salt and pepper and add it to the pot. Cook, stirring often, until the duck pieces are evenly browned. Add celery, onion, peppers, and garlic. Cook, stirring often, for 10 minutes.
From ducks.org


Related Search