How do i make duck l'orange?!
How do i make duck l'orange?
Answers:
2-4 servings 2? hours 25 min prep
For the duck
1 duck (rinse the duck well)
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon salt
1 large granny smith apples
2 cloves garlic
2 sage leaves
1 teaspoon light olive oil
Orange Sauce
4 tablespoons spicy mango chutney
2 tablespoons peach preserves
1 orange, juice of
3 tablespoons of duck drippings, from pan
1/4 cup red wine
Sprinkle chili powder, garlic powder, and salt all over ducks.
Cut 1-inch slice in skin of ducks on both sides of breasts.
Puree garlic, sage and olive oil and fill in slices in skin with mixture.
Chop apple into 1-inch pieces and stuff inside 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.
Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.
Serve L'Orange sauce over sliced duck breasts or other parts.
Makes about 1 cup.
Alternatively, my husband is French and makes this duck recipe often. I love it! More than l'orange. If you want to try something new, try the honey duck!
INGREDIENTS
1 (4 pound) whole duck, rinsed
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh ginger root
1 teaspoon salt
1/2 orange, quartered
2 cups water
1 cup honey
1/2 cup butter
1 teaspoon lemon juice
1/2 cup undiluted, thawed orange juice concentrate
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl mix together mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roaster. Add water.
In a small saucepan combine the honey, butter, lemon juice and orange juice concentrate. Simmer together over low heat until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover roaster.
Bake/roast ducks in preheated oven for 30 minutes. Turn duck breast down, reduce heat to 300 degrees F (150 degrees C) and roast covered for another 2 to 2 1/2 hours, or until very tender. If desired, turn duck breast up during last few minutes of cooking, to brown.
Enjoy!
Source(s):
Personal experience
THE GOVERNOR OF WISCONSIN'S ROAST DUCK
WITH ORANGE SAUCE
1 (4-5 lb.) duck, Wisconsin C&D brand
1 orange, sliced into quarters
Salt, pepper & poultry seasoning
Preheat oven to 425 degrees. Wash duck in cold water and remove excess fat. Season the inside cavity and the outside of duck with salt, pepper and poultry seasoning. Place orange quarters in side duck and place in a shallow roasting pan. Cook in hot oven for 30 minutes, then remove duck from oven and prick breast with heavy tine kitchen fork to drain grease.
Turn oven down to 300 degrees and return duck to oven for 1 hour or 1 hour and 15 minutes until tender.
ORANGE SAUCE:
1/2 c. sugar
1 tbsp. wine vinegar
Juice of 2 oranges
1 bay leaf
1/2 tsp. thyme leaves
Salt & pepper to taste
1/2 c. Grand Marnier
Grated rind of 1 orange
In a heavy saucepan, combine sugar and wine vinegar. Cook the mixture over a medium flame until sugar melts and begins to caramelize.
Add the juice of 2 oranges, Grand Marnier and grated orange rind. Stir well and cook for 5 minutes.
Add 1/4 cup orange peel cut into julienne strip, cooked in a little water for 5 minutes and drained.
Correct the seasonings and pour over the duckling on a serving platter. Serves 2.
i find all my recipe's on foodnetwork.com. just type in the dish u are searching for and you will have many options.
Ingredients
1/2 teaspoon olive oil
2 boned, skinned duck breast halves (about 8 oz. each) or 1 lb. boned, skinned chicken thighs
1 red onion (7 oz.), peeled, halved, and thinly sliced crosswise
1 cup orange juice
2/3 cup fat-skimmed chicken broth
1/4 cup orange marmalade
1 teaspoon lemon juice
1 teaspoon red wine vinegar
1 orange (8 oz.), rinsed, halved, and very thinly sliced crosswise (end pieces and seeds discarded)
1 cup couscous
1/4 cup medium-size green olives such as Picholine, pitted and coarsely chopped
Salt and pepper
Preparation
1. Pour olive oil into a 10- to 12-inch nonstick frying pan over medium-high heat. Add duck breasts and cook, turning once, until well browned on the outside and barely pink in center of thickest part (cut to test), 12 to 15 minutes total. With tongs, transfer duck to a rimmed plate and cover with foil.
2. Add onion to pan and stir often until limp, about 5 minutes. Add orange juice, broth, marmalade, lemon juice, vinegar, and orange slices; boil, stirring occasionally, until mixture has thickened and is reduced by half, about 15 minutes.
3. Meanwhile, in a 1- to 2-quart pan over high heat, bring 1 1/4 cups water to a boil. Stir in couscous, cover, and remove from heat. Let stand 5 minutes.
4. Pull duck into 2-inch-long shreds, or cut into 2-inch pieces or 1/4-inch-thick slices. Add to orange sauce along with any accumulated juices and the olives; stir until mixture is hot. Add salt and pepper to taste.
5. Gently fluff couscous with a fork. Spoon onto plates and top equally with duck and sauce.
Yield
Makes 2 to 3 servings
Nutritional Information
CALORIES 567(5.6% from fat); FAT 3.6g (sat 0.4g); PROTEIN 43g; CHOLESTEROL 159mg; SODIUM 478mg; FIBER 4.9g; CARBOHYDRATE 96g
Notes: You may need to order duck breasts ahead from your meat market; thaw if frozen. If using chicken instead of duck, cook until well browned on the outside and no longer pink in the center of thickest part (cut to test), about 12 minutes.
CLASSIC DUCK A L’ORANGE
Ingredients needed:
2 cups freshly squeezed orange juice, about 6 oranges, orange rinds reserved
1 (5-pound) duck, cleaned, with innards, wing tips and excess fat removed
2 oranges, zested
2/3 cup sugar
1 tablespoon Peychaud Bitters
1 1/2 cups duck or chicken stock
2 tablespoons arrowroot dissolved in 2 tablespoons cold water
1/2 cup Grand Marnier liqueur
Preheat oven to 500 degrees F.
Roughly chop the orange rinds and place in the cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour.
In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce to 3/4 cup. Add Peychaud Bitters to orange juice gastrique and set aside.
Add hot duck stock to reduced orange gastrique and simmer over medium low heat for 10 minutes to reduce. Add arrowroot mixture, to thicken.
Remove duck from roasting pan, and discard the fat from pan. Remove orange rinds from duck cavity. Let rest 10 minutes before carving.
Add the Grand Marnier to roasting pan and place over 2 burners on medium high heat. Deglaze pan, scraping continuously with a large wooden spoon. Reduce for 5 to 10 minutes.
Pour the orange sauce in the pan into a gravy boat and serve with carved duck.
From Epicurious.Com.
DUCK A L'ORANGE
Gourmet, January 2006; originally published 1943
http://www.epicurious.com/recipes/recipe...
DUCK A L'ORANGE
Bon Appétit, September 1999
http://www.epicurious.com/recipes/recipe...
CANETON A L'ORANGE
House & Garden, December 1959
James A. Beard
http://www.epicurious.com/recipes/recipe...
The Bon Appétit looks easist.
Good luck.