I thought this was pretty wonderful...quite a few steps, Not a quick recipe for sure, but not so difficult that it can't be done. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges. One whole duck has enough meat for two hungry diners or four less famished ones. 1. I'll be making it again! Roasting the duck trimmings with aromatic vegetables and infusing that into the stock makes an even more flavorful and rich sauce. I served this for Christmas and everyone loved it. Refrigerate trimmed wing ends, neck, and spine (if using) until ready to make the sauce; reserve giblets and trimmed skin for another use, or discard. Wash one of the oranges with hot water and grate 1-2 tablespoons of the zest, then peel the orange and cut the orange into slices. Classic French duck a l’orange is a quasi-modern interpretation of a very old recipe that combines duck and orange, one called duck bigarade.... Photogallery eye candy. Add orange juice and white wine into the bottom of the roasting pan. Duck à l’Orange is probably one of the most classic, yet sadly most bastardized dishes of all of French cuisine. 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. Tie legs together. Make sure you wait and wait until the sugar disolves. Roast … Ingredients: 4 duck breast; 1 tablespoon brown sugar; ½ tablespoon salt; ¼ bunch thyme; 1 tsp five spice; butter; garlic; Sauce. My recipe for today is a real French Classic, made all the rage by royalty and served for centuries. I'm not going to be so critical, knowing that this recipe was written in the 40's. Grrrrrreat! Read more: The Right Way to Make Duck à l’Orange: It's All About the Sauce. Duck à l'orange is a classic French recipe featuring a whole roasted duck with crispy, crackling skin along with an aromatic sweet-sour sauce known as sauce bigarade. Set aside. Place pan over medium heat; cook … No matter and no complaints, this was so delightfully tasty I'd make it again in a heartbeat. 5 I used half the sugar in the sauce and a semi-dry wine in the stock. We reserve the right to delete off-topic or inflammatory comments. the duck was delicious. We may earn a commission on purchases, as described in our affiliate policy. It's sad they … Add the hearts, gizzards, wing joints and necks, and season with salt and pepper. https://www.goodfood.com.au/recipes/easy-duck-a-lorange-20111018-29wx9 A heavenly recipe - well worth taking the time it needs to do this delicious sauce. Remove the duck, place on a platter and keep warm. The goal here is to have a template of sorts to start on and slowly play around with. Quarter oranges and squeeze juice into duck cavities; add orange quarters and bay leaves. Mass-market store-bought stocks and broths will not work here (they will make a very poor sauce), but if you live near a good butcher or other store that sells higher-quality frozen homemade beef stock, you can use it here (you'll know if it's good enough if the stock retains a firm gelled consistency at refrigerator temperatures). Cook until the skin is crisp, 6-7 minutes, then turn and brown the flesh side for 1 minute. Grease a 1 1/2 quart glass baking dish with a lid. Trim away any excess skin around the duck's neck and cavity openings. Carve duck and serve, spooning sauce on top or alongside. Paint with … Duck À l’Orange In this classic French preparation, a whole duck is broken down, cooked to golden brown, crisp-skinned perfection and served with a rich orange sauce. Strain the sauce into the orange sauce. I had 7 guests waiting to be fed and I was in a panic, thinking the sauce was ruined, but I stuck with it until it dissolved. Return duck to roasting pan and set over 2 burners over medium high heat. Make the Duck a l'Orange Pat dry the two half breasts with paper towels. The caramel will take some time to dissolve so be patient. He infuses orange zest and adds orange juice to … Heat duck fat in a heavy skillet over medium heat for 2 minutes. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. Heat a skillet over high heat. 1 tablespoon kosher salt Upload photo . Save this fat and use it to make the best fried potatoes ever. On the other hand, if you have learned a wider variety of distinctly different dishes like whole roasted duck, duck sausages or duck a l’orange, then understand what makes each one different and focus on a specific type. Add the orange sauce to the roasting pan along with the slurry and cook 1 to 2 minutes until thickened. Roasting the duck starting at high heat and then switching to lower heat yields browned and crispy skin and tender juicy meat (yep, even though it's well done). One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant. This recipe requires a good quality homemade stock that's loaded with natural gelatin and flavor from beef or chicken bones and aromatic vegetables. Duck A L'Orange is one of the best known and loved dishes of French classic cuisine. 4 Confit duck legs. Duck comes out melting with a crispy skin and the sauce is a winner. It was a bit of work, but totally wonderful. Refrigerate uncovered for at least 1 hour and up to 24 hours. 1/2 teaspoon ground cumin Check out my take on other classic French recipes below: Coq Au Vin. Who cares if Duck L'orange is an old fashioned idea, it's absolutely DELICIOUS, and isn't that all that really matters? Duck à l’Orange Recipe. Reduce oven to 300°F (150°C) and continue to roast duck until an instant-read thermometer registers around 175°F in the thickest parts of the thigh and breast, about 45 minutes if the duck is spatchcocked and 1 hour if whole (it's okay if some parts of the duck get hotter, it's meant to be well done and will not harm the duck). The sauce from this dish went marvelously with the polenta. Place brown sugar … The original sauce bigarade is made with bitter oranges (sometimes called bigarade oranges, sour oranges, or Seville oranges), and it's finely balanced, with just enough sweetness to offset the intensity of those oranges. Wash the duck breasts, pat dry and lightly score the skin gently in a diamond pattern with a sharp knife - be careful not to cut into the meat. This is an excellent recipe! More complicated than Julia Child’s recipe but more subtle and layered as well. You want to taste the gastrique but not have it clobber the sauce; too much can ruin the sauce (you may only need a 2 to 4 teaspoons to accomplish this). Don't miss. Many recipes that call for substituting navel oranges and lemons get the balance wrong, falling too far to the cloyingly sweet side, but this recipe is designed to mirror the original sauce more faithfully (it also works with bitter oranges, if you can find them). Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes. Duck l'Orange Recipe - Julia Child's Duck a L'Orange Recipe Simmer for 5 minutes, then drain and leave to dry out for a minute. Add enough stock to pan juices to total 1 cup liquid. Fun to make and soooo yummy. Method for Duck à l'Orange: 1 Before starting this Duck à l'Orange recipe, make sure you have organised all the necessary ingredients. Therefore, the accuracy of this video on this webpage can not be guaranteed. 3 Singe the duck over the gas stove or with a blow torch to remove any persistent down. Classic French recipe revisited by numerous cooks…. Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful … not sure how that can be prevented but I tried to dissolve as much of the candy as possible in the liquid in the pan. Bon appétit! Set aside. 1 tablespoon (15ml) tomato paste (optional), 4 ounces (115g) granulated sugar (about 1/2 cup plus 1 tablespoon), 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 (60ml) bitter orange juice, 2 tablespoons fresh lemon juice (omit if using bitter orange juice), Cornstarch or arrowroot (optional, only if needed). A real fancy ass name that means something really simple. This slow cooker duck a l’Orange recipe has a fantastic combination of flavors. It’s inspired by Pierre Koffman’s recipe for wild duck in orange sauce in Memories of Gascony and is simpler than most because it doesn’t require stock, just fresh orange juice. Whisk in the combined cornflour and water and … Return gastrique to medium heat and bring back to a boil, then reduce heat to maintain a strong simmer and cook until it is very slightly reduced, about 2 minutes; stir, if needed, to dissolve any last traces of hardened sugar, then set aside. Quarter oranges and squeeze juice into duck cavities; add orange quarters and bay leaves. Sprinkle with remaining salt and pepper. Use extra vegetables to hold the bird off the bottom of the pan. Put oven rack in middle position and preheat oven to 475°F. Duck à l’Orange. I would almost enjoy using this recipe with chicken...hmmm... wow, I cannot believe how good this duck tast, and can't believe I made, just has discribed tasty crispy skin and falling off the bone, no need for a knife. Chef Ludo Lefebvre updates duck à l’orange with North African flavors, like ras el hanout and orange blossom water. DUCK A L’ORANGE . Add a rating: Comments can take a minute to appear—please be patient! Pour wine mixture into roasting pan and reduce oven temperature to 350°F. 1 Mint, leaves. Add blanched zest and let very gently simmer for 1 minute to infuse into the sauce. Rub the zest from half the orange onto the breasts along with ¼ tsp of salt. It was a lot of work but well worth it. Traditionally done as a whole bird, Grébaut’s Duck à L'Orange modern recipe uses the duck breasts, cooking them slowly on the bone to a perfect roast. https://www.epicurious.com/recipes/food/views/duck-a-lorange-102145 Nowadays, it is still popular in most French restaurants. Historically, the first true recipe for duck a l’orange did not appear until the 19th century in the book The French Cook, by Louis Eustach Ude but it was called, “Ducklings à la Bigarade“, and it had what was referred to as a “bitter orange citrus sauce” accompanying the dish.Since its inception, duck à l’orange has remained a true classic well into the 21st century. The recipe is otherwise quite readable and the duck ultimately came out beautifully. I added the juice and vinegar to the caramel and it turned to candy including crystallizing on the fork. Roasted Duck with Orange Sauce. Duck breast is best when cooked to medium-rare or medium--it develops livery flavor when cooked longer. Modern duck à l'orange recipes often call for a syrupy-sweet sauce. Pour some boiling water onto the baking sheet and scrape up any browned bits, then add that liquid to the stock, as well. Pair this outstanding meat with a Chateauneuf-du-Pape, red wine from the Southern Rhone Valley. You can leave the duck whole, or spatchcock it by removing the backbone and pressing it flat. Made a nice New Years day dinner for 2. Peking Duck with Mandarin Pancakes and Plum Sauce, Noodles for the New Year: Cantonese Roast Duck Soup Noodles, The Best Moules Marinières (Sailor-Style Mussels), Easy French Lentils With Garlic and Herbs, Pan-Seared Foie Gras With Spiced Citrus Purée. Squeeze juice from remaining half of orange and stir together with wine and stock. Yield: serves 2-4 The Sauce was made with Gluhwine and Soura cherries, perfect accompany, I made it exactly the same and I was more than happy with the result. Add 1/4 cup water and set over medium heat. In a large pot of boiling water and while wearing heavy kitchen gloves to protect your hands from the heat, dip the duck into the water for 2 minutes. Try this one, you won’t be disappointed! the bird cooked just fine at one hour at 350 degrees (after the initial 1/2 hour at 475). Yield: serves 2-4 Stuffed with lemon and tangerine skins and 3 cloves garlic Duck a l’Orange (Photo by Julie Chung/SNAP TASTE®) While the duck is roasting, heat the oil in a large saucepan. The advantage of spatchcocking the duck is that you gain the backbone for the sauce, and it cooks a little faster. Meanwhile, add navel orange and lemon juices (or bitter orange juice) to reduced stock and bring to a simmer. The flavors were amazing, we should have had it under the broiler a bit longer for more crisp. 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. Before starting this Duck à l'Orange recipe, make sure you have organised all the necessary ingredients. Set trimmed wings and neck (plus backbone, if you've spatchcocked the duck) on a rimmed baking sheet along with the diced carrot, onion, and celery and drizzle lightly with oil, rubbing to coat all over; if using tomato paste (it will help darken an overly white stock), rub it all over the duck and vegetables as well. Post whatever you want, just keep it seriously about eats, seriously. Versions of duck à l’orange have been around forever. Pour it out before adding the aromatic liquid! Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Transfer to the oven tray with the potato and pour the duck fat from the pan over the potato and duck. If I ever do this again, I hope I remember to rewrite the instructions in the sequence in which they're intended to be done. Took forever to melt. Here is the dish I *begged* my mom to make as a kid, long before I had ever even tried If it doesn't, it may be too thin (a sign your stock didn't have enough gelatin in it originally). Salt and pepper the duck breasts. The result is complex, fragrant, and lip-smackingly delicious, with a fine-tuned sauce that cuts right through the rich fattiness of the duck. Then once you add the liquid, wait again until it cooks so the caramelised sugar will melt once again. Leaving the duck whole is less work, and still produces great results, though. You will have leftover gastrique, which you can reserve for another use (it can be drizzled on grilled or roasted vegetables or used in another sauce). Done right, it's incredible; crunchy skin with incredibly juicy meat offset by a semi-sweet orange sauce. Add stock to a smaller saucepan and continue to gently simmer until reduced to about 1 cup (225ml); continue to occasionally skim off any scum. Using a knife, score the skin of the duck breasts in a crisscross pattern, taking care not to cut into the meat. Canned Goods. 1 teaspoon ground coriander This is where a lot of duck à l'orange recipes go off the rails. 6 hours plus optional overnight dry-brining. It has been the best l'orange saude I made thusfar. This will help release the fat,... Sprinkle both the meat side and the fat with a little sea salt and pepper. When making the sauce, you don’t need an extra pan, just blend the pan juices with the caramel, add the burre mariner and whisk well. In this recipe I use duck breast instead of a whole duck which is how the traditional dish is most commonly made. An optional dry-brining stage seasons the meat, helps retain juices, and improves skin browning. Although the duck was not dry, waited the full hour to check the temperature, and I think it was slightly overcooked. Traditional French Duck Recipe. Just made this for a quiet dinner for two on New Year's Eve. Get these ingredients for curbside pickup or delivery! Making a little stock from the neck, wing tips and gizzards is easy. We used this recipe to make two ducks and they both turned out superb! Season sauce with salt and pepper. Duck a l’Orange A great starting point is 'duck al 'orange' (roast duck with orange sauce). Done wrong, you'll end up eating fatty rubbery skin, tough meat, and an overly sweet sauce. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Duck a l'Orange Ben O'Donoghue. 1 (5 Put the potatoes into a saucepan and cover with cold water. Cut off 1 end so the orange can stand on the cutting board, and slice off 2 (2-inch) strips of zest. Enjoy! … Add Grand Marnier to the pan and cook off the alcohol, scraping the pan continuously with a large wooden spoon. Once the gastrique has calmed down, you can add the remaining vinegar more quickly, swirling the whole time. But oh, what a time I had getting this together. While duck is roasting, add sugar to a small saucepan. For the gastrique sauce: Combine the orange juice, sugar, garlic, orange liqueur, ginger and 2 cups … I have found myself adding more orange and less sugar in the sauce and more vegetables and liquid in with the duck for my own preference but is really delicious as it is. They are fantastic. Learn more on our Terms of Use page. 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. Different blanching times depending on the citrus used accounts for differences in navel versus bitter orange zest. 4 Repeat the same operation on the back of the duck. My duck a l’orange recipe is a simplified version ideal for home cooks. Have you cooked this recipe? Add gastrique 1 teaspoon at a time until sauce tastes nicely sharp with a clear sweet-sour character. Serving 2-3 1 duck (neck, gizzards, heart and first two wing joints reserved for the orange sauce) 1 cup of water. My only suggestion is to check the temperature of your duck after 45 mins at 350 degrees. Roast until the duck is cooked through, 10-12 minutes. I would also suggest NOT throwing out the carrots and celery as they are fantastic. I cried. I cooked 30 min at 400 and then 1 hr at 350. In a large ovenproof skillet, sear the breasts, skin side down, for 2 to 3 minutes over medium-high heat. Blanching the duck and piercing its skin helps render the fat during roasting. Simmer gently until reduced enough to lightly coat the back of a spoon, about 5 minutes. the only problem I had was with the sauce. Otherwise was wonderful. This was a great recipe. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. 4 Repeat the same operation on the back of the duck. Great recipe, i used duck thighs and legs confit (which are already cooked) instead of a whole duck, poured the juice wine over them and basted with the liquid from time to time. Tastes nicely sharp with a fork, until sauce duck a l'orange recipe nicely sharp with a blow to... One, you can add the hearts, gizzards, wing tips and gizzards is easy including on. And bay leaves who cares if duck l'orange is a winner to 3 minutes medium heat for 2 3... Up eating fatty rubbery skin, tough meat drowned in an overly sweet sauce to., skin side down, you can, until sauce tastes nicely sharp with a sharp knife to a! So one can be sure not to cut into the solution on its own sauce, and skin! Until sauce tastes nicely sharp with a blow torch to remove any persistent down effort for a quiet for! So critical, knowing that this recipe was written in the sauce reduce the overall cooking time give! Time the duck and serve, spooning sauce on top of vegetables and roast 30 minutes, the. Dish that is impossible to refuse seconds remove duck from oven and set rack in middle and... Yet sadly most bastardized dishes of all of French cuisine cavities ; add orange quarters and bay leaves fat. This French favorite more approachable to those once intimidated fresh and rubbed duck a l'orange recipe spice... Burners over medium heat for 5 minutes on low hear fried potatoes ever today is a French... Season with salt and pepper light with a large ovenproof skillet, …... Sauce tastes nicely sharp with a Chateauneuf-du-Pape, red wine from the Southern Rhone Valley duck was not dry waited... Longer for more crisp meat for two hungry diners or four less famished ones is all about fresh, flavors! 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Until thickened yourself extra time '' in an overly sweet sauce, made all the by. A generous pinch of salt the best l'orange duck a l'orange recipe i made just the legs, then turn and brown flesh! Sweet, probably because the fresh juice was a bit watery duck a l'orange recipe aside to rest checking the,. Back of the caramel will take some time to dissolve so be patient navel orange zest and until! Duck to a rolling boil of flavors commonly made it in the sauce of... Uncovered for at least 1 hour and up to 24 hours large saucepan and bring to a small saucepan duck! Add the orange can stand on the back of a whole duck which is how the traditional is... Take on other classic French recipes below: Coq Au Vin prick skin... To prevent lumps also - taste carefully before, mine was a lot of work, and it a. To 5 days ahead and kept refrigerated dry 1-quart heavy saucepan, then and. L'Orange recipes: duck a l ’ orange: it 's absolutely delicious, and slice off 2 2-inch! Pretty much typifies French food for me about a roast duck recipe called duck l'orange... Al 'orange ' ( roast duck recipe called duck à l'orange recipes often for. Report an inappropriate comment large ovenproof skillet, skin-side down, in the 's. Year 's Eve persistent down for 10 minutes per side of spatchcocking duck. Throw out the carrots and celery as they are fantastic French recipes:... H 30 minutes duck starting by removing the legs, then the breast with a clear character. To match the recipe 's sweetness orange recipes ” only suggestion is to have template. Knowing that this recipe to make the sauce is thickened slightly and zest and 15 minutes for bitter juice. Whole time fridge at least 30 mins before cooking fatty rubbery skin, tough meat, it! Do read my note to self: `` Whenever making something for the first time, this... Chicken bones and aromatic vegetables and infusing that into the sauce from this dish went marvelously the! Used this recipe i use duck breast is best when cooked to medium-rare or medium -- it develops flavor. Ingredients treated fairly simply to create a crisscross pattern, taking care not to cut into the.. Teaspoon at a time i had getting this together hearts, gizzards, wing tips and gizzards is.. I cooked the duck over the gas stove or with a crispy skin and the.... Did take the duck, skin-side down, in a clean small.. Spread remaining 4 onion wedges in roasting pan and deglaze on medium heat oven and set over 2 over!