Duck A Lorange Food

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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

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 A L'ORANGE



Duck a l'Orange image

Provided by Bobby Flay

Categories     main-dish

Time 2h10m

Yield 4 Servings

Number Of Ingredients 39

3 cups fresh orange juice
2 cups sugar
1 head garlic, sliced in half crosswise
2 tablespoons orange liqueur, such as Grand Marnier
One 4-inch piece fresh ginger, coarsely chopped
2 cups plus 2 tablespoons Chardonnay vinegar
1 habanero or scotch bonnet pepper
3 tablespoons cold unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
2 teaspoon coarsely crushed pink peppercorns
1 teaspoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
3 tablespoons ground cinnamon
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
3 tablespoons brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons kosher salt
1 tablespoon allspice
1 tablespoon ground cloves
1 tablespoon ground fennel seed
1 teaspoon cayenne pepper
1 teaspoon dried ground chile de arbol
2 tablespoons coarsely ground black pepper plus more for seasoning
2 tablespoons canola oil
1/4 pound slab bacon, sliced into three even strips
4 bone-in duck confit legs
4 duck breasts, skin scored
Kosher salt and freshly ground black pepper
8 kumquats, thinly sliced
1 cup fresh orange juice
2 tablespoons honey
1 1/2 cups fresh cranberries
Fresh thyme sprigs, for garnish

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



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

Categories     Fruit Juice     Citrus     Duck     Poultry     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup sugar
2 tablespoons water
2 tablespoons Sherry wine vinegar
1 1/2 cups fresh orange juice
2 tablespoons minced shallots
1 1/2 cups canned low-salt chicken broth
4 large oranges
2 1-pound boneless Muscovy duck breast halves, thawed if frozen
1/4 cup (1/2 stick) unsalted butter
2 tablespoons grated orange peel

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



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

DUCK A L'ORANGE



Duck a l'Orange image

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

4 navel oranges, divided
1/3 cup sugar
1/4 cup HEINZ Apple Cider Vinegar
1 cup fat-free reduced-sodium chicken broth
3 Tbsp. finely chopped onions
2 boneless duck breast halves (1 lb.)
1/4 tsp. ground black pepper

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



Roast Duck L'Orange with Chutney image

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

1 duck
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon salt
1 large granny smith apple
2 cloves garlic
2 sage leaves
1 teaspoon light olive oil
4 tablespoons spicy mango chutney
2 tablespoons peach preserves
1 orange, juice of
3 tablespoons of duck drippings, from pan
1/4 cup red wine

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



Roast Duck With Orange Sauce - Canard a L' Orange Julia Child image

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

2 tablespoons peanut oil
1 duck giblets (along with neck, wing tips cut into 1-inch pieces, if not in frozen duck, use some of the fat from d)
1 carrot (sliced)
1 onion (sliced)
1 cup bouillon (beef)
3 cups water
4 parsley sprigs
1 bay leaf
1/4 teaspoon sage
1 quart water
4 oranges
3 tablespoons sugar
1/4 cup vinegar (red wine)
1 tablespoon cornstarch
3/4 cup port wine (I use Ruby port)
1 1/2 ounces orange liqueur
1/2 teaspoon lemon juice (optional)
1 tablespoon butter (softened)
2 lbs ducklings
salt (to taste)
pepper (to taste)

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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best-duck-a-lorange-recipes-food-network-canada image
Step 3. Make the sauce: Put the sugar and water in a saucepan, bring to a boil, and cook until golden, about three minutes. Ad the vinegar and orange juice. Reduce slightly. Now add the stock and the zests. Boil down to …
From foodnetwork.ca


ORANGE DUCK RECIPE - DUCK BREAST A L'ORANGE - YOUTUBE
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Learn how to make an Orange Duck Recipe! Go to http://foodwishes.blogspot.com/2014/02/orange-duck-orange-you-glad-i-didnt.html for the ingredient amounts, ex...
From youtube.com


EASY DUCK A L'ORANGE RECIPE | D'ARTAGNAN
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Preparation. Combine orange juice, marmalade, and honey in a bowl deep enough to hold duck. Add duck, over, and refrigerate for 8 hours or overnight, turning duck once or twice if marinade doesn’t cover it. Remove duck from …
From dartagnan.com


DUCK A LORANGE - YOUR BEST FRIEND IN FOOD
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Render The Duck Skin. Season the duck breasts with salt & pepper and place into a cold frying pan, skin side down. Start to cook and heat to medium-high for 4-5 minutes until the skin is golden. Drain the fat off of the duck, into another …
From sortedfood.com


DUCK A L'ORANGE - TRADITIONAL FRENCH RECIPE | 196 FLAVORS
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Thinly slice 2 oranges. Place the slices on a baking sheet lined with parchment paper. Sprinkle icing sugar on top. Bake for 45 minutes. Turn slices over and sprinkle icing sugar again. Bake for 45 minutes more or until orange …
From 196flavors.com


HOW TO MAKE DUCK A L'ORANGE | FOOD & WINE
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Go to Recipe. In a small saucepan, bring the honey to a boil over high heat. Add the juice, stock, vinegar, orange blossom water and ras el hanout. Return to a boil and cook over moderately high ...
From foodandwine.com


DUCK A L'ORANGE - LOVE FRENCH FOOD
Duck a l'orange is a tried and trusted duck dish, with just about every French mother having her own variations on the theme; some use marmalade to enhance the flavour; others would rather die than use marmalade! The added bonus is that duck invariably produces lots of duck fat that can later be used to roast potatoes or other vegetables.
From lovefrenchfood.com


NO ORDINARY MEAL TONIGHT WITH THIS SPECTACULAR DUCK á L’ORANGE
Method. Sauce; Reduce the orange juice in a pan over medium heat to a third volume. Add the sherry vinegar, orange liqueur, and then the stock. Reduce by one third.
From thesouthafrican.com


10 BEST WINE PAIRING WITH DUCK A L'ORANGE (ULTIMATE GUIDE)
What is the nutritional value of duck a l’orange? A single serving of duck a l’orange consists of 455 calories, 41g of proteins, 22.20g of total carbs, 21g of net carbs, and 23g of fats. The duck meat is particularly rich in iron, vitamin B, omega fatty acids, and selenium.
From foodsgal.com


WHAT TO SERVE WITH DUCK A L’ORANGE? 7 BEST SIDE DISHES
5 – Creamed Spinach and Mushrooms. Have a warm creamy spinach and mushroom combo with your Duck a L’orange for dinner this winter. It’s a perfect side dish to your savory duck meat this fall. All you need is to cook spinach and mushrooms in cream, butter or sour cream. The spinach leaf turns rich and creamy, while the mushroom gives an ...
From americasrestaurant.com


GORDON RAMSAY'S DUCK A L'ORANGE RECIPE - THEFOODXP
For Gordon Ramsay’s duck a l’orange, add orange zest strips, onion, and bay leaves to the duck cavity. Season it with salt and pepper and roast for an hour. Pan-fry onion for 5 minutes. Then, add orange liquor, red wine vinegar, orange juice, chicken stock, orange zest, marmalade, orange zest, and corn flour to the pan. Cook until it thickens.
From thefoodxp.com


DUCK à L'ORANGE RECIPE - BBC FOOD
Heat the oil (or duck fat) in a large oven-proof frying pan. When close to smoking point, add the duck breasts, skin-side down and fry until the skin is a rich golden brown and a great deal of fat ...
From bbc.co.uk


RECIPE FOR DUCK A LORANGE RECIPES ALL YOU NEED IS FOOD
Steps: 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.
From stevehacks.com


DUCK À L’ORANGE | PUNCHFORK
4 confit duck legs; Four 8-ounce duck breasts, refrigerated uncovered on a rack overnight; 2 tablespoons orange blossom water; 2 blood oranges or oranges; 2 cups amaranth leaves or baby spinach leaves; Mint leaves, for garnish; 1/3 cup chicken stock or low-sodium broth; 5 tablespoons dark honey, such as buckwheat; 1 cup fresh orange juice; 4 tablespoons …
From punchfork.com


DUCK A L'ORANGE, A CLASSIC DISH FOR THE HOLIDAYS - SAUCE
Using a fork, pierce the duck skin all over. Place the duck on a plate, wrap with plastic wrap and place in the refrigerator. Step 2 For the Sauce: In the stock pot with the fat trimmings, add the vegetable oil and place over medium heat. Cook unto the fat is fragrant and beginning to turn golden brown, about 5 minutes.
From simmerandsauce.com


BEST DUCK A L'ORANGE RECIPES | FOOD NETWORK CANADA
Jan 3, 2015 - A Food Network Canada Recipe. Jan 3, 2015 - A Food Network Canada Recipe. Jan 3, 2015 - A Food Network Canada Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And Drink ...
From pinterest.ca


TRADITIONAL FOOD + DUCK á L'ORANGE - BROOKLYN SUPPER
My duck á l’orange was rich, but enough fat had been rendered that it wasn’t overwhelming, and the simple orange sauce was thick (my sauces tend to get a little thin) and lightly sweet with a hint of citrus tang that complemented the duck wonderfully. I served the duck with a smattering of pomegranate arils, braised cabbage, and creamy mashed potatoes. …
From brooklynsupper.com


DUCK A LORANGE RECIPES ALL YOU NEED IS FOOD
Steps: 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.
From stevehacks.com


FOOD WISHES VIDEO RECIPES: ORANGE DUCK – ORANGE YOU GLAD I …
A good tip is to buy a whole duck, de-bone it, make the duck stock for fror sauce. Render excess duck skin to get the duck fat and I still have 2 legs left over for a later date. I got the duck from Whole Income so it wasn't cheap but definitely worth it - …
From foodwishes.blogspot.com


HOW TO MAKE DUCK A L'ORANGE AT HOME - SIMPLE FRENCH COOKING
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


DUCK à L’ORANGE | THE COOK UP | MARK BEST | SBS FOOD
100 g fine salt; 100 ml vinegar; 1.8-2 kg free-range duck; 1 leek, pale part only, washed and thinly sliced; 2 carrots, peeled and thinly sliced; 1 head garlic, cloves separated but not peeled; 1 ...
From sbs.com.au


DUCK A L’ORANGE RECIPE, CALORIES & NUTRITION FACTS
Method. 1) Preheat the oven to 180C/350F/Gas 4. 2) Place the potatoes in a saucepan and cover in cold water. Heat to a simmer and cook for 15-20 minutes, or until the potatoes are soft. 3) Drain and mash. 4) Add the milk and butter to the potatoes and mix well.
From checkyourfood.com


DUCK A L'ORANGE RECIPE - NDTV FOOD
7-8 duck bones; 1 cup chopped onions; 1 cup chopped carrots; Water; 1 tsp fresh parsley; 1/4 tsp oregano; 1/4 tsp thyme; For the potato balls: 2 potatoes, boiled and mashed; 2 eggs, beaten; Oil to cook onions and bacon; 1 cup chopped onions; 1/2 cup chopped bacon; Salt to taste; Oil for frying; For the duck: A 300 gm duck breast; Salt; Oil; 15 ...
From food.ndtv.com


WHAT TO SERVE WITH DUCK A L’ORANGE – 12 TASTY SIDE DISHES
Place the duck breast on a cutting board and using a sharp knife, cut the meat into slices across the grain. Place the slices in a bowl and toss with 1 tablespoon (15 ml) of the sauce to coat the meat. Arrange the slices on a platter and cover loosely with plastic wrap. 5. Serve.
From happymuncher.com


A MASTER CLASS ON CLASSIC FRENCH DUCK A L’ORANGE
To make Orange Chips: Cut orange thinly with a knife or slicer. Dip the orange slices into a simmering pot of simple syrup for 2-3 minutes. Then, take out and lay the orange slices on a sheet tray ...
From themanual.com


DUCK A LORANGE FOOD- WIKIFOODHUB
DUCK A LORANGE FOOD. Provided by Bobby Flay. Categories main-dish. Time 2h10m. Yield 4 Servings. Number Of Ingredients 39. Ingredients; 3 cups fresh orange juice: 2 cups sugar: 1 head garlic, sliced in half crosswise: 2 tablespoons orange liqueur, such as Grand Marnier: One 4-inch piece fresh ginger, coarsely chopped: 2 cups plus 2 tablespoons Chardonnay vinegar: 1 …
From wikifoodhub.com


DUCK A LORANGE FOOD- WIKIFOODHUB
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
From wikifoodhub.com


WHAT TO SERVE WITH DUCK A L’ORANGE? 8 BEST SIDE DISHES
6 – 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. It also complements the dish while accentuating its flavor – which is why it’s the best pick for duck ...
From eatdelights.com


RECIPE - DUCK A L’ORANGE - FOOD WINE TRAVEL WITH ROBERTA MUIR
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 fine ...
From food-wine-travel.com


DUCK A L'ORANGE | MAPLE LEAF FARMS
Flambeed Orange Sauce. 1. Melt butter in pan at medium heat and slowly stir in corn starch, brown sugar and granulated sugar to start the roux. 2. Slowly pour in orange juice while stirring constantly until sugar has absorbed. 3. Mix in Cayenne pepper and salt and let simmer for 5 minutes until thickened.
From mapleleaffarms.com


DUCK A L'ORANGE RECIPE - FOOD NEWS
Add the orange sauce to the roasting pan along with the slurry and cook 1 to 2 minutes until thickened. Brush the duck with the sauce, then remove duck from the pan and discard orange rinds in cavity. Place the duck on a serving platter and let sit 10 minutes before carving. Add the pan sauce to a gravy boat and serve with the carved duck.
From foodnewsnews.com


WHAT TO SERVE WITH DUCK A L’ORANGE – 31 EASY SIDES
Drain, then toss in some olive oil and sprinkle with salt and pepper. Add the rosemary, mix together, and serve! 29. Pomegranate Salad. Pomegranates are packed with vitamins, minerals, and antioxidants, making them an excellent choice for healthy snacks or as a side dish to accompany duck a l’orange.
From happymuncher.com


ROAST HALF DUCK A L'ORANGE - 8 PACK X 400G - ECHELON FOODS
Roast Half Duck a L'Orange - 8 pack x 400g. This fully cooked roast half duck from King Cole delivers a gourmet duck entrée from oven to plate in under 20 minutes. Each box serves 2, with 8 boxes per order, 400 g per box. 3.2 kg total. King Cole Ducks are a product of Canada and are raised free run in spacious barns.
From echelonfoods.ca


ROMEO DUCK A L'ORANGE CAT FOOD - CREATURE COMFORT PET EMPORIUM
Romeo Duck a L'Orange Cat Food Regular price $2.29 CAD Regular price Sale price $2.29 CAD Unit price / per . Sale Sold out size 156g 13oz Quantity Decrease quantity for Romeo Duck a L'Orange Cat Food Increase ...
From creaturecomfort.ca


DUCK ROAST A L'ORANGE RECIPE - FOOD NEWS
How to make duck with orange sauce Heat the oven to 180°C | gas 4. Rinse the duck and pat dry. Season the inside of the duck with salt. Stuff the duck with the oranges and bind with kitchen twine. Season the outside of the duck with salt and pepper. Clean, wash and chop the mirepoix. Deglaze with chicken stock and pour into a drip tray.
From foodnewsnews.com


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