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I am talking about a roast duck recipe called duck à l'orange, or also known as canard à l'orange in France. All rights reserved. Duck à l'Orange is probably one of the most classic, yet sadly most bastardized dishes of all of French cuisine. Add the remaining 2 tablespoons vinegar and cook for 1 minute. Meanwhile, boil the vinegar and sugar in a small pot until it turns brown. Cut the butter into small pieces and add them to the pan with 1 tablespoon of orange zest. 1. 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. This will help release the fat, and the fat will crisp up when cooked. The traditional preparation involves roasting a whole duck… These are often referred to as duck magret in French and have a good layer of fat that is so important in keeping the meat moist and adding tons of flavor. Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful … Garnish the plate with the remaining orange zest. 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. Duck a L’Orange or canard a l’orange is a classic French dish of roast duck served with an orange sauce. Place duck in skillet, skin-side down, and cook for 6 minutes. © 2020 Discovery or its subsidiaries and affiliates. Easy Duck a l’Orange At Home. 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. Add duck, over, and refrigerate for 8 hours or overnight, turning duck once or twice if marinade doesn’t cover it. Get our cookbook, free, when you sign up for our newsletter. Preheat an oven to 475 degrees F (245 degrees C). 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. 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. In … Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Whisk chicken stock, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper together in a small bowl. The duck combined with the citrus sauce results in a dish that is impossible to refuse seconds. Heat a large skillet over medium heat and brown the fillets on both sides or until medium-rare, about 4 minutes per side. Serve immediately and enjoy. Note: while there are multiple steps to this recipe, this duck dish is broken down into workable categories to help you better plan for preparation and cooking. In a large skillet, place the duck skin side down and cook over medium-low heat until the skin is crisp, about 15 minutes. The tart sweetness of the sauce needs a wine with a bit of complexity, like Delatite’s MansField white blend of … Combine orange juice, marmalade, and honey in a bowl deep enough to hold duck. … Stream your favorite Discovery shows all in one spot starting on January 4. Cut the zest into a very fine julienne. Done wrong, you'll end up eating fatty … Pour off the fat and flip the duck breast. Garnish with thyme sprigs, if desired. of the reserved fat; … Thinly slice the duck and arrange on 2 plates. Cook until the mixture reduces by half, about 20 minutes. Much of it is rendered in cooking and can be used in a host of other recipes, including classic pommes sauté. Preheat the oven to 350 degrees and place a baking rack on a rimmed baking sheet. The easy sauce can be prepared ahead of time, and you can sear the duck right before serving. Turn the breasts over, … This slow cooker duck a l’Orange recipe has a fantastic combination of flavors. Remove 1 cup of the reduction and set aside for the candied kumquats. Her expertise is in French cuisine, which she writes about and teaches. Heat duck fat in a heavy skillet over medium heat for 2 minutes. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … Cut slices across the duck skin with a sharp knife. To serve: Spoon some of the gastrique onto 4 large dinner plates. Nowadays, it is still popular in most French restaurants. Place duck into the oven at 475 degrees for 10 minutes to create the crust, then lower temperature to 350 degrees. Heat a skillet over high heat. Add the parsley, chives, peppercorns and thyme and season with salt and pepper. Heat an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 … This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. 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. Strain the remainder of the reduction left in the saucepan and transfer to a large high-sided saute pan. Put the duck fat (or oil) in a large roasting tin and heat in the oven until smoking. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Re … Add orange juice and white wine into the bottom of the roasting pan. Add 1/2 cup water, the marmalade and sherry, cover and cook for 5 minutes for medium-rare. By the time the duck is ready, it will have infused with the delicious citrus sauce. Which European country will inspire your culinary journey tonight? Done right, it's incredible; crunchy skin with incredibly juicy meat offset by a semi-sweet orange sauce. Rebecca Franklin is a freelance lifestyle writer and recipe developer. Sign up for the Recipe of the Day Newsletter Privacy Policy, Grouper or Halibut Steamed in Parchment with Martini Relish and Sour Orange Sauce, Spicy Lemon Spaghetti with Lobster and Toasted Breadcrumbs. Transfer the prepared baking sheet and keep warm in theoven until ready to serve. Duck à l'orange is a French sweet and sour dish, which is unusual in traditional French cooking. Add the potatoes … Top with the duck confit and the sliced duck and spoon some of the cranberries and kumquarts on the sides. Place the legs fat-side down in the baking drippings in the nonstick pan. Slash through the fat on the breast with a sharp knife to create a crisscross pattern. 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. The recipe features seared duck breast glazed with a sweet orange sauce and has been a popular way to cook duck for decades since. Slash through the fat on the breast with a sharp knife to create a crisscross pattern. Time, and cook until they pop and the fat and flip the and! To rest for 5 minutes classic French dish made popular by restaurants in the stock little by …,... Is incorporated into the sauce the delicious citrus sauce, including classic sauté... A warm plate ( Nutrition information is calculated using duck a l'orange breast recipe ingredient database and should be an. Breast with a paring knife, add it to the pan with 1 tablespoon of orange zest dish. A l'orange is possibly one of the spice rub a warm plate release... 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And brown the fillets on both sides or until medium-rare, about 10 more.

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