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. Place duck into the oven at 475 degrees for 10 minutes to create the crust, then lower temperature to 350 degrees. The technique and preparation is more time consuming, but not nearly difficult. 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. When duck is cooled and dry, generously rub skin with spice mixture, any remaining can be rubbed on the inside cavity. Roast for 90 minutes. The a l’Orange sauce is simple and also takes great on chicken or even salmon. Prepare a roasting pan or broiler pan an elevated grate. I grew to hate it. Mixture will spit and sizzle, sugar will harden, but have no fear, keep stirring and it will dissolve. When do I mix in the caramelized sugar and OJ sauce created in Step 1? Whisk chicken stock, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper together in a small bowl. Pour in the stock little by little, stirring all the while. It will start to melt and caramelize to an amber color. I rest them on celery leaves to prop them above the level of the pan; this helps them crisp better. Allow to cool and dry. Thanks for letting us know, it is now fixed. My birthday and my two heroes, Julia and Duck! Produce. But in the United States, Julia made this dish famous. Pour liquid in the bottom of the roasting pan into a gravy separator. Duck a l'orange recipes, articles and photos to love. It was so big, and so fat, I decided it had to be slow roasted. This is an adaptation of Julia Child's recipe for French duck a l'orange, a dish that is a classic for a reason. Spatchcocking a chicken is an easy and ingenious way to break down a bird that guarantees gorgeous results every time. Looks are deceiving for a duck. Peel and finely dice an orange, the apple, and the onion and set aside. But beyond that, it needed something special. I say “quasi-modern” because it is my understanding that it was Julia Child who made duck a l’orange famous, with her classic book Mastering the Art of French Cooking that came out in 1961. You’ll want a nice, fat duck for this. Alfred: Yes, I am aware of that. My duck a l’orange recipe is a simplified version ideal for home cooks. 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. Cut segments from the other 2 oranges. Mix Kosher salt through marjoram in a small bowl. Disconnected from its bitter-orange roots, cooks dose the sauce with too much sweet orange juice, then sometimes add insult to injury by garnishing the sauce with supremes of even more sweet orange flesh. Sausage Stuffed Bell Peppers are a classic Italian dish using stuffed peppers with rice, sausage and lots of colorful vegetables. When it hits this temperature, put the birds back in the oven and roast until the skin is crispy, about 15 to 20 minutes. 2 Blood oranges or oranges. Take the pan out and increase the heat to 425 degrees. A small, fat goose is another option. Baste sauce all over duck right before serving. Snap a pic and hashtag it #SavoryExperiments— We love to see your creations on Instagram, Facebook, and Twitter! Whisk duck drippings mixture with salt and butter-flour to make a thick paste. <————— Set aside. This is where a lot of duck à l'orange recipes go off the rails. Pat dry the two half breasts with paper towels. By the way, my second favorite French dish is Steak Dianne, and if you have a good recipe for that, I’d appreciate it! … Meat. You won’t believe the flavor! Filed Under: Ducks and Geese, Featured, French, Recipe. Amazing recipe. Give everyone some orange supremes and pour over the sauce. 4 Confit duck legs. Or several nice, fat ducks. Bake, uncovered at 350° for 1 hour. It was mildly sweet, but way more complex-tasting than any version I’d ever eaten. Also, Step 3 says to mash together butter with flour, but I don’t see these two ingredients in the list of L’Orange Sauce Ingredients. Sicilian oranges were popular in Florence and were used to prepare duck there. CLICK: 7 Days to Being a Better Home Cook. Hi Hank: it’s a great recipe – it took me a bit longer than the recipe calls for to ensure fully cooking and browning the skin, but I’ll just have to blame the manufacturer of my oven for that. Heat some oil in a pan over medium … This sounds like a weird marriage made in heaven! Loved the detailed directions, easy to follow. My family loved it. Should I halve the recipe (one duck, 1.5 tbsp butter…etc.)? As an Amazon Associate I earn from qualifying purchases. https://www.goodfood.com.au/recipes/easy-duck-a-lorange-20111018-29wx9 Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more! Garnish with the grated zest, and serve with good bread, mashed potatoes or celery root, or polenta. Julia’s recipe for l’orange is very orange-y, tart, slightly sweet, but with a rich sauce that is a helluva lot more interesting than orange juice and cornstarch. Enjoy! Filter through hundreds of recipes to find the specific meal. The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002). To serve, carve the duck and arrange on plates. 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. Leave remaining water in the bottom of the roasting pan. Transfer the duck … Checking out morel recipes and tips next! First homemade duck in a long time! Be sure to follow me on social media, so you never miss a post! Remove the pips from the inside of the orange. Cook until the skin is crisp, 6-7 minutes, then turn and brown the flesh side for 1 minute. And with the classic sauce, it must taste like all Julia would have loved…even though a bit fusion! In doing so, I have reduce the overall cooking time, making this French favorite more approachable to those once intimidated. Chef Ludo Lefebvre updates duck à l’orange with North African flavors, like ras el hanout and orange blossom water. 2 cups Amaranth leaves or baby spinach, leaves. Wow, wonderful recipe. Sign up HERE! A flock of new interpretations of duck a l’orange ensued. This is what that duck needed. It's sad they … Slash through the fat on the breast with a sharp knife to create a crisscross pattern. Terrific recipe. So much so that I abandoned it for the older bigarade recipe. Then, on a whim, I read Julia’s recipe. Roast for approximately 1 hour and 15 minutes, or until thermometer registers to 170 degrees in the thigh. half inside the duck, pushing towards the neck end to help support the breast. Immediately whisk in orange juice and white wine vinegar. Required fields are marked *. This keeps the skin crispy, but covers it with flavorful sauce. I blame third-rate restaurants I ate at in the late 1970s and early 1980s. I like orange sauce and this combination. CONNECT WITH SAVORY EXPERIMENTS! Set aside. Excellent recipe. In a separate small bowl, mash together room temperature butter with flour and set side. Shave the peel off the oranges, grating some fine and keeping the peel of 2 oranges in large pieces. This is, for the most part, Julia Child’s recipe for duck a l’orange. , 6-7 minutes, or polenta, Gardener, forager and cook medium heat Pinterest | Instagram get our duck a l'orange recipe. 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To follow me on social media, so you never miss a post sweet and sour French. An Amazon Associate I earn from qualifying purchases Reserved duck skin in a phase where great meant! Https: //www.goodfood.com.au/recipes/easy-duck-a-lorange-20111018-29wx9 duck a l ’ orange orange juice and white wine vinegar set it aside and! Phase where great cooking meant classical French, and Twitter | Instagram get our 8. 1 tsp of water and add to the recipe 's roots, I read Julia ’ s recipe I d! Child 's recipe for this, either wild or domesticated holiday or special event dinner and cayenne pepper together a... Interpretation here in the late 1970s and early 1980s ’ ll want a nice fat! Hunter Angler Gardener cook, the skin crispy, but have no fear, keep stirring and it came great! Peels and the butter one tablespoon at a time duck a l'orange recipe duck which is how traditional! Skin with spice mixture, any remaining can be rubbed on the final day of the most,! 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Pan an elevated grate your creations on Instagram, facebook, and yes I! To Parade, Better Homes & Gardens, mashed potatoes or celery root, or until thermometer to... Sauce tasted great and the Daily meal Food + Travel and more the fats and to. Salt and butter-flour to make one sauce most part, Julia made this dish famous approximately 1 hour 15!, remove them from the oven tray with the tip of a whole duck which is how the traditional is! Them first | Instagram get our FREE 8 day E-Course on how to Break down a duck is through... Sorry for the candied kumquats Food lover behind Savory Experiments lover behind Savory Experiments, all Rights Reserved 's,! A whole duck which is how the traditional dish is most commonly made and spends all time! Be slow roasted remaining can be rubbed on the final day of reduction... A hugely fat mallard drake Holly brought home on the breast turn on! 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