CLASSIC FRENCH DUCK A L'ORANGE
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
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
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
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.
DUCK A L'ORANGE
There's a reason duck a l'orange is a classic - it's delish. Try it with hasselback potatoes and seasonal veg.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 210C/400F/Gas 6½. Use a vegetable peeler to peel the skin off the half orange in wide strips. Place a stack of three strips on top of each other and trim the sides. Cut the strips into very thin julienne strips. Set aside.
- Prick the duck skin all over with the tip of a skewer to help release the fat. Don't prick too deeply. Place on a rack set inside a sturdy, medium roasting tin. Place the orange half inside the duck, pushing towards the neck end to help support the breast. Add the bay leaves and onion wedges. Season the duck with the salt and lots of freshly ground black pepper. Roast for 45 minutes.
- Take the duck out of the oven and carefully take the rack off the roasting tin using oven gloves to hold it. Tip any fat that has collected in the tin into a heatproof bowl. (Cool, then keep in a pot in the fridge and use for roast or sautéed potatoes.) Place the rack back into the tin and return the duck to the oven for a further 35-45 minutes, or until the skin is golden-brown and crisp.
- Remove the duck from the oven and wiggle one of its legs. If the duck is ready, the leg will be fairly loose and easy to wiggle. If not, return the duck to the oven for a further 10 minutes, or until cooked. Transfer to a board or warmed serving platter. Cover very loosely with foil and leave to rest for 15 minutes.
- While the duck is resting, make the sauce. Drain all but one tablespoon of the duck fat from the roasting tin into the heatproof bowl with the rest. Return the tin to the hob and add the onion. Fry over a medium heat for five minutes, stirring regularly until beginning to soften and colour.
- Pour the orange liqueur and wine into the pan with the softening onion and allow to bubble for a few seconds. Add the orange juice and 150ml/5fl oz cold water and simmer together for about two minutes, stirring to lift any of the meat sediment from the bottom of the tin. Carefully strain the liquid through a fine sieve into a small non-stick saucepan.
- Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. Mix the cornflour with one tablespoon of cold water in a small bowl until smooth. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy. Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Pour into a warmed jug. Carve the duck at the table with an onion wedge for each person, pour a little of the sauce over and serve the rest separately.
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
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.
CLASSIC DUCK A L'ORANGE
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
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
ROAST DUCK L'ORANGE WITH CHUTNEY
I found this recipe on the internet and modified it slightly. This is the best roast duck recipe I have made so far. The combination of seasonings goes very well with the duck and the l'orange sauce. I used the skin, bones and drippings to make a soup base that was out-of-this-world good!
Provided by Quinn Horn
Categories Whole Duck
Time 2h25m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chili powder, garlic powder, and salt all over ducks.
- Cut 1-inch slice in skin of ducks on both sides of breasts.
- Puree garlic, sage and olive oil and fill in slices in skin with mixture.
- Chop apple into 1-inch pieces and stuff inside ducks.
- Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.
- Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.
- Serve L'Orange sauce over sliced duck breasts or other parts.
- Makes about 1 cup.
ROAST DUCK WITH ORANGE SAUCE - CANARD A L' ORANGE JULIA CHILD
It was near my husband's birthday when a dear friend gave me two ducklings. Michael loves duck, so I asked him how he wanted them fixed. This is my adaptation of Julia Child's recipe for Duck a l'Orange. The ducklings were a perfect one serving size, 15 ounces, and 17 ounces. The recipe that I had, said that a 5 pound duck would take 1 hour and 30 minutes. Since ours were just about a pound each, they only took 25 minutes. Thank you, Jenny!
Provided by Sweetiebarbara
Categories Whole Duck
Time 3h
Yield 2 small ducklings, 2 serving(s)
Number Of Ingredients 21
Steps:
- Start the stock for the sauce well in advance.
- Brown duck parts with carrot and onion in oil. (or brown carrot and onion with gleaned duck fat).
- Add bullion and water.
- Simmer with herbs and reduce to 2 cups.
- Skim fat, any scum, strain, and set aside, or refrigerate until needed.
- To begin the sauce, bring water to simmer while preparing orange peel.
- The peel is for both the roasting duck, and the sauce. This also, needs to be done in advance.
- Peel oranges, making sure that the strips are only the orange colored part, not the bitter white.
- Julienne into strips about 1/8" or less by 1 1/2 ".
- Simmer in water 6 minutes, drain, rinse in cold water, dry, and set aside.
- Peel orange segments, put in covered container, and set aside, or refrigerate.
- Prepare duck by trimming loose fat, making sure all feathers are gone, and remove wishbone from breast (optional).
- Prick skin to allow fat to escape, and to baste the duck during the cooking.
- Season cavity of ducks with salt and pepper, and place 1/3 of orange peel and 1/3 of orange segments inside.
- The small ducklings will take about 25 to 30 minutes to roast, so you might want to continue the sauce at this point and preheat the oven to 450°F.
- In a saucepan, blend sugar and vinegar over low heat to dissolve.
- Boil rapidly until mixture begins to caramelize.
- Lower heat to simmer, add half the duck stock, and stir until mixture is no longer caramelized.
- Remove from heat.
- Add remaining stock, blended cornstarch with 2 tablespoons of the port, remaining orange peel, and all but a few orange segments (saved for garnish).
- Simmer for 3-4 minutes, correct seasoning, and keep warm. Sauce should be clear and slightly thickened.
- Place ducklings on rack in small roasting pan, breast side up and place in oven.
- Roast 5 minutes, reduce heat to 350°F, and turn on side, and place back in oven.
- Continue to roast and turn, until duck is breast up. Roast 25 to 30 minutes total.
- When ducklings are done (juice will be rosy clear) place on warmed individual platters and keep warm.
- Finish sauce by removing fat from roasting pan and deglaze with port.
- Add to sauce.
- Bring sauce to simmer, add orange liqueur, and correct seasoning with lemon juice if sauce seems too sweet.
- Remove sauce from heat, swirl in butter and spoon some over ducks and put remainder in a warmed sauceboat.
- Garnish ducks with remaining orange segments, place rice and peas on platters and serve.
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