My Mother-in-law prepared this duck for the holidays and special occasions. My husband loves duck, so I prepare this entree each year for his birthday dinner. The orange concentrate provides great flavor to the serving sauce. I tried this recipe on wild duck, but prefer the flavor of domestic ducklings. --Sue A. Jurack
Recipe From tasteofhome.com
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 12
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.
Recipe From epicurious.com
Yield Makes 4 servings
Number Of Ingredients 27
Recipe From marthastewart.com
Provided by Martha Stewart
Number Of Ingredients 8
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.
Recipe From foodnetwork.com
Provided by Food Network
Yield 2 servings
Number Of Ingredients 10
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- 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.
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Ingredients. 1 quart fresh-squeezed orange juice; 1 (12-ounce) jar bitter or sweet orange marmalade, or a combination of the two; ½ cup honey; 1 Rohan Duck, 5 to 6 pounds, giblets and excess fat removed and discarded, wing tips turned …
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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 ...
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Preheat oven to 200C. Using a sharp knife, lightly score the skin of the duck, then season with salt and pepper. Place on an oven tray and cook for 15 to 20 minutes, until cooked through. Remove, cover loosely with foil and set aside to …
DUCK A L'ORANGE : RECIPES - COOKING CHANNEL
Directions. Prepare the oranges: Remove the peel from 2 oranges with a vegetable peeler. Cut the white pith off the back with a very sharp knife. Cut into julienne, and blanch three times in boiling water. Drain and rinse under cold …
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2009-11-11 · 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 …
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2016-08-16 · Step 2. Remove duck breasts from marinade; set marinade aside. Place duck, skin side down, in a cold large skillet, then set over low heat and cook, shifting breasts in skillet occasionally for ...
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2017-07-13 · 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 …
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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, …
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Heat a frypan on medium-high heat. Add 1 Tbsp butter to melt. Place duck breasts skin down into pan. Cook for 4 mins then turn for a further minute. Then place duck into the oven for 8-10 …
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2020-05-12 · 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 …
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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 …
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 …
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2018-12-12 · 1/2 cup red wine vinegar. Zest of 1 navel orange or 2 bitter oranges, cleaned of any white pith and cut into a fine julienne. 2 tablespoons (30ml) fresh navel orange juice or 1/4 cup …
DUCK à L'ORANGE | MEATEATER COOK
2021-10-22 · 18 breasted duck, skin on; 2 lbs. bacon; 2 oz. reserved bacon drippings; 4 cups yellow onion, diced; 4 cloves garlic, minced; 4 cups mushrooms, quartered
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Place the orange sauce ingredients into a medium saucepan bring to the boil, turn down the heat and simmer for 30 minutes until thickened. You should have approx. 1 cup. Strain through a …
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EASY DUCK A L’ORANGE RECIPE – ›› LUV-A-DUCK – AUSTRALIA’S …
Pre-heat oven to 180°C. Heat a frypan on medium-high heat. Add 1 Tbsp butter to melt. Place duck breasts skin down into pan. Cook for 4 mins then turn for a further minute. Then place …
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 …