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.
FRESH CRANBERRY COMPOTE
Provided by Emeril Lagasse
Time 25m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
- Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
- Remove from the heat and cool completely.
EMERIL'S SPINACH, ORANGE AND CANDIED ALMOND SALAD
My husband and I caught the Emeril Live cooking show on Food Network over at Mom's last night and I wanted to find this recipe before it was lost forever. I haven't tested it yet, but I KNOW it's good! This salad adds a splash of color to your dining table!
Provided by COOKGIRl
Categories Oranges
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Lightly grease a 10" square of parchment paper with butter or vegetable oil and set aside.
- Use a salad spinner to rinse the baby spinach thoroughy. Remove as much moisture as possible from the spinach or your salad will be soggy. Set aside to drain.
- SIMPLE SYRUP: In a small saucepan combine 3 tablespoons of sugar and 1 tablespoon of water over medium-high heat. Swirl the mixture occasionally until the sugar turns a golden amber color*. This should take about 3-4 minutes.
- Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. *Be careful not to burn the sugar/nut mixture or yourself! Transfer nuts to parchment paper, using a spatula to spread into a thin layer, and set aside to cool completely.
- With a sharp knife, peel the orange, remove the bitter white pith and cut the fruit into segments. (Use a small bowl to catch the orange juice that drips.) Reserve the segments in a separate bowl. Reserve the orange juice.
- SALAD DRESSING: Combine 1/4 cup of the reserved fresh orange juice, remaining 3 tablespoons sugar, the Champagne or white vinegar, olive oil, fresh orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a non-reactive container with a lid and refrigerate until ready to eat.
- Put the fresh spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
- When ready to serve, break the caramelized almonds (at this point the almonds have turned to "brittle") into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
EMERIL'S ORANGE AND CUMIN PORK LOIN
This Latin-inspired pork roast is a hit at any holiday gathering. It's so easy, you'll find yourself making it all year long.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Pat pork dry with paper towels, rub all over with oil, and season with cumin, 2 teaspoons salt, and 1 1/2 teaspoons pepper. In a large skillet, cook pork over high until browned on all sides, 8 minutes total (reduce heat if it begins to overbrown). Transfer pork to a baking dish (pork should fit snugly). In a small bowl, whisk together orange juice, vinegar, and marmalade; drizzle over pork.
- Roast pork, basting frequently with cooking juices, until cooked through (an instant-read thermometer inserted in thickest part of pork should read 140 degrees), 45 to 50 minutes. Sprinkle pork with cilantro and let rest 10 minutes before slicing. Serve with pan juices.
Nutrition Facts : Calories 258 g, Fat 9 g, Protein 36 g
More about "orange emeril recipes"
ORANGE CREPES RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
Cuisine FrenchTotal Time 2 hrsCategory DessertPublished Mar 1, 2017
RECIPES - EMERILS COOKING
From emerilscooking.com
ORANGE CREPES | EMERILS.COM
From emerils.com
ORANGE EMERIL RECIPE - DETAILS, CALORIES, NUTRITION INFORMATION ...
From recipeofhealth.com
ORANGE ROLLS RECIPE - NYT COOKING
From cooking.nytimes.com
HOW TO DEHYDRATE ORANGES IN AN AIR FRYER | EMERIL ... - YOUTUBE
From youtube.com
EMERIL LAGASSE’S ORANGE CRANBERRY SAUCE | RECIPE
From rachaelrayshow.com
ORANGE EMERIL
From emerils.com
ORANGE CRANBERRY SAUCE | EMERILS.COM
From emerils.com
ORANGE CREME ANGLAISE | EMERILS.COM
From emerils.com
CLASSIC DUCK A L'ORANGE | EMERILS.COM
From emerils.com
BLOOD ORANGE GASTRIQUE RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
ORANGECELLO | EMERILS.COM
From emerils.com
EMERIL'S ORANGECELLO | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
EMERIL EVERYDAY - THIS ORANGE CHICKEN RECIPE IS AMAZING IN
From facebook.com
BAREFOOT CONTESSA | "16 BEAN" PASTA E FAGIOLI | RECIPES
From barefootcontessa.com
BRAZILIAN ORANGE-FLAVORED FLAN: PUDIM DE LARANJA RECIPE
From cookingchanneltv.com
WELL-SEASONED CUISINE – ORANGE AND CHERRY GLAZED HAM - SAN …
From sanbenito.com
ORANGE, FENNEL, AND BLACK OLIVE SALAD - COOKING CHANNEL
From cookingchanneltv.com
THE ULTIMATE GUIDE TO MAKING EMERIL'S FAMOUS CRANBERRY SAUCE
From authentichospitalitygroup.com
ORANGE EMERIL | EMERILS.COM
From emerils.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #beverages #fruit #easy #kid-friendly #vegetarian #cocktails #food-processor-blender #dietary #low-sodium #low-cholesterol #low-calorie #comfort-food #healthy-2 #low-in-something #citrus #oranges #brunch #taste-mood #sweet #equipment #small-appliance #presentation #served-cold #3-steps-or-less
You'll also love