A French classic, canard, or caneton, à l'orange can seem intimidating. The easy sauce can be prepared ahead of time, and you can sear the duck right before serving. https://www.epicurious.com/recipes/food/views/duck-a-lorange-233535 For the duck, score a criss-cross pattern through the skin and fat of the duck breasts, stopping just short of the flesh. Remove, cover loosely with foil and set aside to rest. Duck à l'orange is a sweet and sour classic French dish consisting in cooked duck that is served with a tangy orange-based sauce. For this recipe, an old-fashioned citrus zester is preferable to a microplane as the long thin strands of zest are better in the sauce. The sauce tasted great and the finished dish looked professional. In a small bowl combine the flaked salt, blood orange zest, rosemary and … Roast for 15 minutes. With tip of knife, prick duck skin all over without piercing meat. 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. Place duck into the oven at 475 degrees for 10 minutes to create the crust, then lower temperature to 350 degrees. Cut the butter into small pieces and add them to the pan with 1 tablespoon of orange zest. Duck À l’Orange In this classic French preparation, a whole duck is broken down, cooked to golden brown, crisp-skinned perfection and served with a rich orange sauce. 4. The duck combined with the citrus sauce results in a dish that is impossible to refuse seconds. Much of it is rendered in cooking and can be used in a host of other recipes, including classic pommes sauté. Bring a pot of water to the boil with ¼ tsp of salt. 3. Shake the pan over medium heat until the butter has melted and is incorporated into the sauce. This recipe is so much simpler, I decided to give it a whirl and was delighted with the results. Remove the duck breasts from the pan, season with salt and pepper and keep warm. Heat a large heavy skillet or cast-iron skillet over high until very hot. Pat dry the two half breasts with paper towels. Duck legs have their own unique taste, they are rich, tender and have an intense, succulent flavor that pairs well with our zesty orange sauce. In his television series, Heston’s Feasts, the eponymous chef acknowledged Modern duck à l'orange recipes often call for a syrupy-sweet sauce. Luscious, sweet, and tangy orange sauce served over crispy, tender duck will please even the most discerning dinner guest. (Do not cut through flesh.) Done right, it's incredible; crunchy skin with incredibly juicy meat offset by a semi-sweet orange sauce. Preparation. 1. This sophisticated dish is an excellent addition to party menus and romantic dinners. Pat dry the two half breasts with paper towels. Sprinkle both the meat side and the fat with a little sea salt and pepper. Luv-a-Duck Celebrates 50 Years In 2018, Luv-a-Duck celebrated 50 years of … Orange matches well with duck, as the citrus cuts through any fattiness, yet it remains sweet, unlike lemon. Add the segmented orange pieces to the orange sauce. This dish is very simple and quick to prepare. Duck à l’Orange is probably one of the most classic, yet sadly most bastardized dishes of all of French cuisine. Method. Place duck in skillet, skin-side down, and cook for 6 minutes. Historically, the first true recipe for duck a l’orange did not appear until the 19th century in the book The French Cook, by Louis Eustach Ude but it was called, “Ducklings à la Bigarade“, and it had what was referred to as a “bitter orange citrus sauce” accompanying the dish.Since its inception, duck à l’orange has remained a true classic well into the 21st century. Votes: 2 Rating: 3. Baked Duck Recipes Whole Duck Recipes Oven Chicken Recipes Cooking Recipes French Duck Recipe Orange Sauce For Duck Orange Recipes Easy Duck Recipe Oven Roast Duck. Roast in oven for 15 minutes reduced to 175°C. Make 1/2-inch cuts in duck fat about 1 inch apart in a diamond pattern. Ingredients. Don't shy away from the fat. Add the stock and the balsamic vinegar and cook for 5 … Boil vinegar and sugar for 5 minutes. Add vinegar, shallots, reserved orange juice, marmalade, stock and blanched orange zest. Place orange juice and honey into a small saucepan and simmer on medium heat, stirring to dissolve and combine. When it comes to cooking duck, a duck breast recipe comes to mind first. Serve with steamed asparagus and a green salad. Set the oven to 400°F Season the duck breast with salt and freshly ground black pepper. Use a sharp knife to score the skin side of the duck breasts in 2 directions, about 20 slashes per direction. ... I’ve actually made the original Julia Childs duck a l’orange recipe which, like most authentic French cuisine, is complex and very time-consuming. Our second cookbook New Classics is out now. Season the breasts on both sides with salt and pepper. In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel color, 4 minutes. Using a sharp knife, lightly score the skin of the duck, then season with salt and pepper. Get our cookbook, free, when you sign up for our newsletter. Her expertise is in French cuisine, which she writes about and teaches. Sprinkle with remaining salt and pepper. This will help release the fat, and the fat will crisp up when cooked. Tie legs together. Heat honey in a large, heavy-based frying pan over moderate heat. It might be a tad retro, but duck a l’orange remains synonymous with birds that swim. Spoon the sauce over the duck. Heat the oil (or duck fat) in a large oven-proof frying pan. Article by D'Artagnan Foods. Remove the duck breasts from the fridge at least 30 mins before cooking if you can. Give it a try! Add the stock and the balsamic vinegar and cook for 5 minutes. Makes about 1 cup. Transfer to a large plate. Remove from heat. I really think it is one of the most superior tasting meats available. Use a needle or sharp knife point to pierce the skin of the fat ducks all over, taking care to not pierce … In his television series, Heston’s Feasts, the eponymous chef acknowledged A Simple Duck Breast Recipe. If you can roast a chicken, you can roast a duck. Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck. If having South Africa’s best French chef share his recipe and talk you through all the steps wasn’t the most awesome thing, you can order this entire meal delivered to your door with UCOOK. Turn the duck and roast for another 30 minutes. Using a sharp knife, lightly score the skin of the duck, then season with salt and pepper. I like to serve duck à l’orange with a simple green salad and steamed rice, to soak up all the sauce, though potatoes or crusty bread work well too. Transfer to the oven and cook for 4-5 minutes, depending on size. Stir to combine and reduce heat to low. Place duck … By : Instant Pot Holiday Cookbook by Heather Schlueter: Print Recipe . Add ¾ cup of stock, one tablespoon butter, salt, vinegar and orange zest. www.luvaduck.com.au/recipes/view/duck-a-lorange-modern-style/33 It truly is a unique but delicious slow cooker meal. Easy Duck à l’Orange. By the time the duck is ready, it will have infused with the delicious citrus sauce. Remove the duck from the pot in order to deglaze the pot. (Nutrition information is calculated using an ingredient database and should be considered an estimate. The sauce is now ready and 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. Duck A L'Orange is one of the best known and loved dishes of French classic cuisine. But it's actually quite easy to prepare. For the sauce, stir together the orange juice and the cream. While it’s tempting to save this dish for only special occasions, it is such a snap to make that it could easily become a weeknight favorite. Place on an oven tray and cook for 15 to 20 minutes, until cooked through. Always use the plumpest duck breasts you can find. Simmer for 5-6 mins until the volume has reduced by half and thickened to a dark toffee colour. Rebecca Franklin is a freelance lifestyle writer and recipe developer. Duck à l'Orange is probably one of the most classic, yet sadly most bastardized dishes of all of French cuisine. Blanch the zest in boiling water for three minutes. By using The Spruce Eats, you accept our, How to Make French Cinnamon Honey Seared Duck, Crisp Roasted Duck With Orange, Ginger and Pomegranate Glaze. The dish first rose to fame in the 1960s when French cuisine became hugely popular in America thanks in part to this famous recipe. Heat duck fat (or oil) in a heavy pan over medium heat for 2 minutes. Remove any remaining skin and the pith and reserve any juices. I used the skin, bones and drippings to make a soup base that was out-of-this-world good! Place on an oven tray and cook for 15 to 20 minutes, until cooked through. How To: Make Delicious Duck Fat Roast Potatoes. Add a pinch of salt and turn one last time. Serve immediately and enjoy. You're currently on page 1 Page 2 Next; Roast spiced duck with plums. Done wrong, you’ll end up eating fatty rubbery skin, tough meat drowned in an overly sweet sauce. While duck roasts, start to assemble your orange sauce (see below). 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simple duck a l'orange recipe 2021