Add the potatoes … Keep warm. We've taken all the "fuss" out of the French duck recipe. of the reserved fat; set … Please turn it on so that you can experience the full capabilities of this site. Place duck into the oven at 475 degrees for 10 minutes to create the crust, then lower temperature to 350 degrees. Chef Ludo Lefebvre updates duck à l’orange with North African flavors, like ras el hanout and orange blossom water. © So, let’s learn how to cook a duck breast! Terms of Use. Meanwhile, remove the zest in strips from 1 of the oranges. Knowing this is the key to getting duck à l'orange right. For the gastrique sauce: Combine the orange juice, sugar, garlic, orange liqueur, ginger and 2 cups … By the time the duck is ready, it will have infused with the delicious citrus sauce. --Sue A. Jurack, Duck a l'Orange Recipe photo by Taste of Home. The sauce is what puts the orange in it. Scrape sauce into an electric blender or food processor and puree until smooth. After 10 minutes, turn heat down to 350°F and roast for 1 ½ hours. Add 1/2 cup water, the marmalade and sherry, cover and cook for 5 minutes for medium-rare. Remove duck from marinade, reserving marinade. Cover loosely with foil if duckling browns to quickly. Rub the zest from half the orange onto the breasts along with ¼ tsp of salt. This slow cooker duck a l’Orange recipe has a fantastic combination of flavors. Add duck, over, and refrigerate for 8 hours or overnight, turning duck once or twice if marinade doesn’t cover it. Bake, uncovered at 350° for 1 hour. Unlike chicken or turkey, duck is comprised of all dark meat, including the breasts. Bring a pot of water to the boil with ¼ tsp of salt. And even better, there’s a simple 10-minute cranberry maple sauce to go with it! (Drain fat from pan as it accumulates). Combine cornstarch and cold water until smooth. 14 ingredients. (It may also be cooked on a rotisserie for 1 ½ hours in a 350°F oven). How to make duck à l’orange? 4 8-ounce duck breasts. Season with salt. Cover and let stand for 20 minutes before removing stuffing and carving. In a Heat over medium-high heat, add onion, and sauté until tender and light brown, 5 to 6 minutes. Privacy Policy | This crispy duck breast recipe utilizes a simple pan-sear method on the stove top using just some kitchen basics – salt, pepper and a hot cast iron skillet. Sprinkle on flour and cook for 1 minute to lightly color, stirring occasionally. Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until … Place breast side up on a rack in a shallow roasting pan. In a small bowl, combine the orange juice concentrate, honey, butter and soy sauce; set aside. Heat a skillet over high heat. Return to oven and cook until slices begin to brown about 10 minutes. Place each duck portion on a warm plate. Place the duck, skin-side down, in the hot pan. 1. Combine orange juice, marmalade, and honey in a bowl deep enough to hold duck. Put the duck fat (or oil) in a large roasting tin and heat in the oven until smoking. For orange sauce, in a small saucepan, combine orange juice concentrate and water; bring to a boil. Meat. https://www.epicurious.com/recipes/food/views/duck-a-lorange-233535 Spoon a generous mound of rice next to it, lay orange slices around it, add watercress sprig, and ladle on sauce. The flavor was delish and the duck was moist! Prick duck skin all over with a fork (do not pierce the flesh), and season inside and out with salt and pepper. Pour in reserved marinade and bring to a boil over high heat, stirring up any browned bits. Baste with orange juice mixture. My Mother-in-law prepared this duck for the holidays and special occasions. Your browser's Javascript functionality is turned off. Serves: 2 2 duck breasts pinch of sea salt 235ml chicken stock 2 tablespoons orange liqueur (such as Grand Marnier®) 1 tablespoon sherry vinegar 1 tablespoon Seville … Prepare rice mix according to package directions. Not … Season the duck breast on both sides with a pinch of salt and pepper. Use a needle or sharp knife point to pierce the skin of the fat ducks all over, taking care to not pierce … In a … Loosely stuff duckling with wild rice mix. Cut the zest into a very fine julienne. The duck combined with the citrus sauce results in a dish that is impossible to refuse seconds. Preheat oven to 375 degrees F. Remove duck from marinade, … Place breast side up on a rack in a roasting pan and transfer to oven. Slideshow: More Duck Recipes. D'Artagnan Remove orange slices and duck from pan, and let stand for 10 minutes while finishing sauce. Taste of Home is America's #1 cooking magazine. Stir into orange sauce; cook and stir for 2 minutes or until thickened. Jump to Recipe Print Recipe. For 4: Cut each half into breast and leg sections. I made this for christmas dinner one year and it was great. Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful … Place the duck breasts, skin side down in a heavy frying pan over medium heat (about 275°F) to render the fat. Add orange juice and white wine into the bottom of the roasting pan. A roast duck is essential for duck à l'orange, but it's not what defines the dish. Heat duck fat in a heavy skillet over medium heat for 2 minutes. Home Holidays & Events Holidays Christmas. Sign up and be the first to hear about exclusives, promotions and more! This will help release the fat,... Sprinkle both the meat side and the fat with a little sea salt and pepper. If your duck … Furthermore, believe it or not, duck meat itself is surprisingly lean. Once duck has rendered some fat, spoon 2 tablespoons of it into a saucepan. It's not any old orange sauce, though, it's a specific one—sauce bigarade. 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. Pan-fried duck breast with creamed cabbage, chestnuts & caramelised pear 19 ratings 4.9 out of 5 star rating A restaurant-quality dish by Gordon Ramsay made using easily found ingredients Discard any remaining basting sauce. The orange concentrate provides great flavor to the serving sauce. https://www.epicurious.com/recipes/food/views/duck-a-lorange-102145 D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. Recipe by Food & Wine. 4 Confit duck legs. Preheat an oven to 475 degrees F (245 degrees C). Bake 1-1/2 to 2 hours longer or until a thermometer reads 180° for the duckling and 165° for the stuffing, basting occasionally with orange juice mixture. Slash through the fat on the breast with a sharp knife to create a crisscross pattern. Adjust heat to medium and reduce liquid until thickened, 20 to 25 minutes. Transfer to the oven tray with the potato and pour the duck fat from the pan over the potato and duck. Duck A L'Orange is one of the best known and loved dishes of French classic cuisine. Discard all but a little fat from roasting pan, and lay orange slices over bottom of pan. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. Place breast side up on a rack in a shallow roasting pan. You should see the fat begin to melt and hear a slight sizzle. I tried this recipe on wild duck, but prefer the flavor of domestic ducklings. For the first-time cook, the duck might come across as a little daunting. Pour through a strainer into a pan and set aside. Grease a 1 1/2 quart glass baking dish with a lid. Remove the duck breasts from the fridge at least 30 mins before cooking if you can. When duck has roasted for 1 ½ hours, remove pan from oven and turn heat down to 325°F. https://ketosummit.com/keto-duck-breast-orange-sauce-recipe Turn the breasts over, … Learn more. Heat an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 … Transfer duck legs skin side up to a 10" skillet, pat dry, and brush with 2 tbsp. Serve with duck. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. Here's an easy version of the classic duck a l'orange, which anyone can make at home. To serve for 2: Cut duck in half using sharp scissors or poultry shears. When flames subside, pour in reduced orange sauce and stir to blend. Skewer neck openings; tie drumsticks together. 2 cups Amaranth leaves or baby spinach, leaves. Pour off the fat and flip the duck breast. Cook until the skin is crisp, 6-7 minutes, then turn and brown the flesh side for 1 minute. Combine orange juice, marmalade, and honey in a bowl deep enough to hold duck. Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. All too often, duck is considered a greasy or fatty meat. 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 … Add duck, over, and refrigerate for 8 hours or overnight, turning duck once or twice if marinade doesn’t cover it. Prick skin of duckling well with a fork. This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. Cut slices across the duck skin with a sharp knife. 1 (12-ounce) jar bitter or sweet orange marmalade, or a combination of the two, Salt and freshly ground black pepper to taste, 1 thin-skinned orange, washed and cut into thin slices. Thinly slice the duck and arrange on 2 plates. Produce. Make the Duck a l'Orange Pat dry the two half breasts with paper towels. Duck à l’Orange Recipe. Pressure-Cooker Turkey with Berry Compote, Chicken-Prosciutto Pinwheels in Wine Sauce, 40 Showstopping Beef Entrees For Christmas, Do Not Sell My Personal Information – CA Residents, 1 package (6.2 ounces) fast-cooking long grain and wild rice mix. Stuff inside cavity with cubed orange and truss duck just like a turkey. Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. My husband loves duck, so I prepare this entree each year for his birthday dinner. In a large skillet, place the duck skin side down and cook over medium-low heat until the skin is crisp, about 15 minutes. On top of stove, pour Cointreau into roasting pan and carefully ignite, stirring up all browned particles. Remove backbone by cutting along one side and then the other, then cut along breastbone.
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