DUCK A L'ORANGE
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
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 A L'ORANGE
Categories Fruit Juice Citrus Duck Poultry Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
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.
DUCK A L'ORANGE
Enjoy the sweet and savory taste of this Duck a l'Orange. This Duck a l'Orange gets its flavor from juicy navel oranges and a simple chicken broth.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove zest from 1 orange; reserve zest for later use. Squeeze juice from zested orange into 1-cup measuring cup. Squeeze enough juice from 2 of the remaining oranges to measure 1 cup. Section remaining orange. (See tip.)
- Bring sugar and vinegar to boil in medium saucepan on medium-high heat; simmer on medium-low heat 4 min. or until mixture is a pale caramel color. Add orange zest, orange juice, chicken broth and onions; stir. Return to boil on medium heat; simmer on medium-low heat 20 to 25 min. or until sauce is reduced to about 3/4 cup or to desired consistency. Remove from heat
- Use tip of sharp knife to score fat on duck breasts in crosshatch pattern to create 1-inch diamonds. Season both sides of breasts with pepper.
- Heat large heavy skillet on medium-high heat. Add duck, fat sides down, to skillet; cook 10 min. or until skin is crisp and golden brown. Turn; cook 10 min. or until duck is done (165ºF). Transfer duck to cutting board, reserving sauce in skillet; let stand 10 min.
- Stir orange sections into reserved sauce; cook and stir 2 to 3 min. or until heated through. Slice duck. Serve topped with the sauce.
Nutrition Facts : Calories 250, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 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.
DUCK A L'ORANGE
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.
POOR MAN'S DUCK A L'ORANGE
Make and share this Poor Man's Duck a L'Orange recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Skin and bone chicken breast halves.
- Sauté chicken in butter in a large skillet over medium heat until browned and cooked through (about 8 minutes).
- Remove to a platter, cover and keep warm.
- In the same skillet, sauté onion until tender but not browned; add juice concentrate, tarragon, pepper and salt.
- Stir in the evaporated milk and cook, stirring constantly, until the mixture is slightly thickened.
- Spoon the sauce over the chicken.
- Garnish with a sprig of tarragon and a slice of lemon cut halfway through and twisted over the top.
Nutrition Facts : Calories 434.4, Fat 17.5, SaturatedFat 8.5, Cholesterol 79.9, Sodium 155.7, Carbohydrate 48.1, Fiber 1, Sugar 40.2, Protein 22.2
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DUCK A L'ORANGE RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (1)Estimated Reading Time 2 minsServings 2-3Calories 567 per serving
- Pour olive oil into a 10- to 12-inch nonstick frying pan over medium-high heat. Add duck breasts and cook, turning once, until well browned on the outside and barely pink in center of thickest part (cut to test), 12 to 15 minutes total. With tongs, transfer duck to a rimmed plate and cover with foil.
- Add onion to pan and stir often until limp, about 5 minutes. Add orange juice, broth, marmalade, lemon juice, vinegar, and orange slices; boil, stirring occasionally, until mixture has thickened and is reduced by half, about 15 minutes.
- Meanwhile, in a 1- to 2-quart pan over high heat, bring 1 1/4 cups water to a boil. Stir in couscous, cover, and remove from heat. Let stand 5 minutes.
- 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.
DUCK à L'ORANGE RECIPE - JACQUES PéPIN | FOOD & WINE
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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 A L'ORANGE RECIPE - JULIA CHILD'S DUCK A L'ORANGE …
From honest-food.net
Ratings 20Calories 980 per servingCategory Main Course
- 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.
DUCK A L'ORANGE - TRADITIONAL FRENCH RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (1)Category Main CourseAuthor Mike BenayounTotal Time 3 hrs 30 mins
- Wash and dry four oranges and take off their zest. Squeeze them to collect their juice and reserve it.
- 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 DUCK A L'ORANGE RECIPE - GOOD FOOD
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Category Main-CourseTotal Time 30 mins
- Preheat oven to 200C. Using a sharp knife, lightly score the skin of the duck, then season with salt and pepper.
DUCK à L'ORANGE RECIPE - ANDREW ZIMMERN | FOOD & WINE
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Category Duck + GameTotal Time 3 hrs
- In a small dry skillet, toast the star anise and caraway seeds until fragrant, about 2 minutes. Transfer the spices to a spice grinder and let cool completely, then grind to a powder. In a pot large enough to hold both ducks in a single layer, whisk the spices into the orange juice.
- In a medium saucepan, combine the sugar and lemon juice. Bring to a simmer over moderate heat and cook until lightly caramelized. Stir in the stock, orange juice, Grand Marnier, shallot, orange zest, cloves and cinnamon (it will bubble a lot). Simmer over moderate heat until the sauce is thickened, about 30 minutes. Season with sherry vinegar and sea salt. Strain the sauce through a fine sieve and serve with the duck.
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- For the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a saucepan and cover with cold water. Add a generous pinch of salt and bring to the boil.
- Put the duck fat (or oil) in a large roasting tin and heat in the oven until smoking. Add the potatoes and shake the tin so that the potatoes get well coated with the fat or oil.
- Crush the garlic cloves, leaving their skins on, then add to the tin along with the rosemary. Roast in the oven for around 30 minutes, checking and turning over every so often until the potatoes are crisp and brown around the edges.
- To make the sauce, put the sugar and 50ml/2fl oz of water in a saucepan and cook on a low heat, stirring regularly, until the sugar has dissolved. Add the kumquats and simmer for around 5 minutes until the kumquats are tender.
- Turn up the heat and boil the syrup until it turns the colour of caramel. Add the red wine, red wine vinegar, shallots and star anise and return to the boil.
- Again, simmer until the volume of the sauce has reduced by half. The sauce should be rich and syrupy. Taste for seasoning and add plenty of black pepper and salt if necessary.
- For the duck, score a criss-cross pattern through the skin and fat of the duck breasts, stopping just short of the flesh. Sprinkle with salt and pepper.
- Strain off most of the fat from the frying pan, then pour it in the sauce. Deglaze the pan and add back any juices which may have collected under the strained off fat.
DUCK à L’ORANGE - FOOD WINE TRAVEL WITH ROBERTA MUIR
From food-wine-travel.com
Cuisine FrenchCategory EntreeServings 4Estimated Reading Time 3 mins
- Pat the skin of the duck dry with paper towel and, using a very sharp knife, cut fine diagonal score marks through the skin, without cutting into the meat, in a criss-cross pattern.
WHAT TO SERVE WITH DUCK A L'ORANGE? 8 BEST SIDE DISHES ...
From eatdelights.com
4.5/5 (2)Category Side DishesServings 1Total Time 20 mins
- Roasted Brussels Sprouts. Brussels sprouts are simple to make. You can either steam or roast them, and it’s up to you whether you peel the outer leaves before cooking them.
- White Rice Pilaf. Rice pilaf is another simple dish to prepare – and it’s also one of those dishes that taste delicious no matter how you cook it. The key point to remember when making rice pilaf is to avoid overcooking it.
- A Light Green Salad. A simple green salad is just what you need when serving duck a L’orange. Many types of salads would work perfectly with this dish, but the best, in my opinion, is a salad with lettuce and vegetables.
- Potatoes au Gratin. Potatoes au Gratin is quite an indulgent dish to serve with duck a L’orange. But, it’s also delicious and filling – which helps balance out the meal.
- French Fries or Chips. If you want to take it easy when making your side dishes – especially if you’re making a lot of them – then serving French fries or chips could be the best option.
- Gewürztraminer Wine. If you want to go with a simple but tasteful pairing with duck a L’orange, then serving wine is the way to go. Gewürztraminer wine goes well with duck because it’s dry and pairs nicely with the orange sauce.
- Red Beet Salad. While many of the salads mentioned here are simple, this one is particularly easy to make. It’s also very versatile – you can serve it on its own (it will taste good), or you could top it off with some crushed walnuts and goat cheese for a more filling meal.
- Baked Sweet Potatoes or Yams. If you want to serve something warm and filling with duck a L’orange, then baked sweet potatoes or yams is the way to go.
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