Garnish the plate with the remaining orange zest. Preheat oven to 400°F. Duck a l'orange makes a comeback in this simple recipe. 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. But it's actually quite easy to prepare. Done wrong, you'll end up eating fatty rubbery skin, tough meat, and an overly sweet sauce. The duck combined with the citrus sauce results in a dish that is impossible to refuse seconds. While it’s tempting to save this dish for only special occasions, it is such a snap to make that it could easily become a weeknight favorite. ... I’ve actually made the original Julia Childs duck a l’orange recipe which, like most authentic French cuisine, is complex and very time-consuming. I used the skin, bones and drippings to make a soup base that was out-of-this-world good! 2. Preparation. 5. Heat a skillet over high heat. Note: while there are multiple steps to this recipe, this duck dish is broken down into workable categories to help you better plan for preparation and cooking. Prep Time 30 mins Cook Time 3 hrs Total Time 3 hrs 30 mins Simmer for 5-6 mins until the volume has reduced by half and thickened to a dark toffee colour. Luv-a-Duck’s brand new “Simply Impressive” campaign has officially aired. Baked Duck Recipes Whole Duck Recipes Oven Chicken Recipes Cooking Recipes French Duck Recipe Orange Sauce For Duck Orange Recipes Easy Duck Recipe Oven Roast Duck. By the time the duck is ready, it will have infused with the delicious citrus sauce. Modern duck à l'orange recipes often call for a syrupy-sweet sauce. Which European country will inspire your culinary journey tonight? 2 duck breast fillets 1 tbs rosemary 1 tbs tarragon 1/2 tsp pepper flakes Place on an oven tray and cook for 15 to 20 minutes, until cooked through. Place the duck on a hot plate, either whole or neatly sliced. Stir to combine and reduce heat to low. Instructions. Sprinkle with remaining salt and pepper. You're currently on page 1 Page 2 Next; Roast spiced duck with plums. Add a pinch of salt and pepper inside the duck with a third of the orange peels. Tie legs together. Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Duck à l’Orange is probably one of the most classic, yet sadly most bastardized dishes of all of French cuisine. Rub the zest from half the orange onto the breasts along with ¼ tsp of salt. Transfer to the oven and cook for 4-5 minutes, depending on size. Easy Duck à l’Orange. I'm a lazy cook and I love my simple comfort foods - there's honestly not much fancy cooking going on in my kitchen. Sprinkle both sides of duck evenly with five spice and 1 1/2 teaspoons of the salt. Get our cookbook, free, when you sign up for our newsletter. Line a large roasting pan with foil. (Do not cut through flesh.) Blanch the zest in boiling water for three minutes. The tangy sweet orange sauce perfectly compliments the rich meat. Place duck breasts, skin side down, in a large skillet. Slash through the fat on the breast with a sharp knife to create a crisscross pattern. The easy sauce can be prepared ahead of time, and you can sear the duck right before serving. (Nutrition information is calculated using an ingredient database and should be considered an estimate. I like to serve duck à l’orange with a simple green salad and steamed rice, to soak up all the sauce, though potatoes or crusty bread work well too. www.luvaduck.com.au/recipes/view/duck-a-lorange-modern-style/33 Add the stock and the balsamic vinegar and cook for 5 minutes. How To: Make Delicious Duck Fat Roast Potatoes. Versions of duck à l’orange have been around forever. Place on an oven tray and cook for 15 to 20 minutes, until cooked through. https://yourguardianchef.com/magret-de-canard-sauce-a-lorange-recipe Duck legs have their own unique taste, they are rich, tender and have an intense, succulent flavor that pairs well with our zesty orange sauce. Turn the duck again. Pat dry the two half breasts with paper towels. Duck breast is best when cooked to medium-rare or medium--it develops livery flavor when cooked longer. The meat will be so tender it will make it hard to stop eating. Place pan over medium heat; cook … Quarter oranges and squeeze juice into duck cavities; add orange quarters and bay leaves. Ingredients: The Duck. This recipe is so much simpler, I decided to give it a whirl and was delighted with the results. 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 Spruce Eats uses cookies to provide you with a great user experience. Article by D'Artagnan Foods. Unfortunately for ducks, I am a duck fan – that is I like eating duck. This helps to soften the duck after cooking. This recipe is so much simpler, I decided to give it a whirl and was delighted with the results. Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck. Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a restaurant full of foodie influencers. With tip of knife, prick duck skin all over without piercing meat. Remove both wingtips at the top joint with kitchen scissors or a heavy knife; reserve wing tips. Always use the plumpest duck breasts you can find. Preheat oven to 500 degrees F. Roughly chop the orange rinds after juicing and place in the cleaned duck cavity. Preheat oven to 200C. Serve with steamed asparagus and a green salad. Serve L'Orange sauce over sliced duck breasts or other parts. In a saucepan, boil the sugar and water for several minutes until the syrup caramelizes and turns a golden brown color. When it comes to cooking duck, a duck breast recipe comes to mind first. Remove the duck breasts from the fridge at least 30 mins before cooking if you can. Remove the duck breasts from the pan, season with salt and pepper and keep warm. Make 1/2-inch cuts in duck fat about 1 inch apart in a diamond pattern. https://www.cookingchanneltv.com/recipes/laura-calder/duck-a-lorange 4. Gradually add the 1 cup of orange juice, then the currant jelly … Place duck into the oven at 475 degrees for 10 minutes to create the crust, then lower temperature to 350 degrees. In his television series, Heston’s Feasts, the eponymous chef acknowledged Easy Duck a L'Orange #recipe - Here's a super easy version of a classic, sometimes "fussy," French duck recipe. A French classic, canard, or caneton, à l'orange can seem intimidating. Set the oven to 400°F Season the duck breast with salt and freshly ground black pepper. Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes. The dish first rose to fame in the 1960s when French cuisine became hugely popular in America thanks in part to this famous recipe. The sauce is prepared with fresh squeezed orange juice, white wine vinegar, garlic, honey, a pinch of red pepper … The trickiest part of the whole recipe is caramelizing the sugar for the sauce. Slash through the fat on the breast with a sharp knife to create a crisscross pattern. Modern duck à l'orange recipes often call for a syrupy-sweet sauce. Cover with paper towels and leave them to rest for 5 minutes. Duck a l'orange is possibly one of the most copied French recipes of all time. Shake the pan over medium heat until the butter has melted and is incorporated into the sauce. Duck A L'Orange is one of the best known and loved dishes of French classic cuisine. Duck à l'Orange is probably one of the most classic, yet sadly most bastardized dishes of all of French cuisine. Luv-a-Duck Celebrates 50 Years In 2018, Luv-a-Duck celebrated 50 years of … Turn the duck and roast for another 30 minutes. Add a pinch of salt and turn one last time. Rub inside cavities with 1/2 tsp (2 mL) each of the salt and pepper. If you can roast a chicken, you can roast a duck. Sear the duck breasts quickly on both sides, then cook the duck for about 9 to 11 minutes on each side. Orange matches well with duck, as the citrus cuts through any fattiness, yet it remains sweet, unlike lemon. Flip duck breasts and cook until they start to … https://www.goodfood.com.au/recipes/easy-duck-a-lorange-20111018-29wx9 Roast in oven for 15 minutes reduced to 175°C. Remove, cover loosely with foil and set aside to rest. Much of it is rendered in cooking and can be used in a host of other recipes, including classic pommes sauté. Add vinegar, shallots, reserved orange juice, marmalade, stock and blanched orange zest. It might be a tad retro, but duck a l’orange remains synonymous with birds that swim. Place orange juice and honey into a small saucepan and simmer on medium heat, stirring to dissolve and combine. https://www.seriouseats.com/recipes/2018/12/duck-a-lorange.html Remove the duck from the pot in order to deglaze the pot. Done right, it’s incredible; crunchy skin with incredibly juicy meat offset by a semi-sweet orange sauce. Duck a l'Orange. Votes: 2 Rating: 3. Of course, pretty much anything with crispy skin and tender meat is going to rank pretty high. Add the orange juice and sugar to the pot, stirring constantly, until the sugar is dissolved, about 2 minutes. Add some steamed greens or a mixed salad and this is a wonderful lunch dish or easy midweek supper. Rebecca Franklin is a freelance lifestyle writer and recipe developer. The sauce tasted great and the finished dish looked professional. Place the cooked duck, along with any juices, in the pan and heat through, turning to coat both sides. Place duck … Sprinkle both the meat side and the fat with a little sea salt and pepper. Ingredients. While duck roasts, start to assemble your orange sauce (see below). https://www.epicurious.com/recipes/food/views/duck-a-lorange-233535 It truly is a unique but delicious slow cooker meal. Add the sherry vinegar, orange juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than 1 cup. Remove from heat. Use a sharp knife to score the skin side of the duck breasts in 2 directions, about 20 slashes per direction. Using a sharp knife, lightly score the skin of the duck, then season with salt and pepper. Roast for 15 minutes. In a small bowl combine the flaked salt, blood orange zest, rosemary and … Spoon the sauce over the duck. A Simple Duck Breast Recipe. Her expertise is in French cuisine, which she writes about and teaches. Sprinkle with salt and pepper. In his television series, Heston’s Feasts, the eponymous chef acknowledged Place duck in skillet, skin-side down, and cook for 6 minutes. Sure they cost $15 for two fillets but I was pretty keen to try to it out - it didn't turn out to be crispy skin duck like Kylie's but I was still pretty excited to have made a decent duck dish at home with this gourmet inspired recipe. Done wrong, you’ll end up eating fatty rubbery skin, tough meat drowned in an overly sweet sauce. Cut the butter into small pieces and add them to the pan with 1 tablespoon of orange zest. Remove any remaining skin and the pith and reserve any juices. This will help release the fat, and the fat will crisp up when cooked. Remove the duck breasts from the pan, season with salt and pepper and keep warm. Add the segmented orange pieces to the orange sauce. Serve immediately and enjoy. These are often referred to as duck magret in French and have a good layer of fat that is so important in keeping the meat moist and adding tons of flavor. For a slightly different flavour, substitute cumquat marmalade in the sauce. The sauce is now ready and can be cooled and stored until you're ready to prepare the duck breasts, or you can set it aside and proceed with cooking the breasts. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. https://www.epicurious.com/recipes/food/views/duck-a-lorange-233535 Boil vinegar and sugar for 5 minutes. Pat dry the two half breasts with paper towels. By the time the duck is ready, it will have infused with the delicious citrus sauce. This slow cooker duck a l’Orange recipe has a fantastic combination of flavors. Add the stock and the balsamic vinegar and cook for 5 … By : Instant Pot Holiday Cookbook by Heather Schlueter: Print Recipe . Heat a large heavy skillet or cast-iron skillet over high until very hot. The recipe features seared duck breast glazed with a sweet orange sauce and has been a popular way to cook duck for decades since. Remove the breasts from the pan and place them on a warm plate. Heat honey in a large, heavy-based frying pan over moderate heat. Return to low heat and allow to simmer gently to reduce for six to eight minutes. 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. Yield: serves 2-4 Heat duck fat (or oil) in a heavy pan over medium heat for 2 minutes. Add the orange slices and the orange zest strips to the sauce, and season with salt and pepper. Duck à l’Orange is one of the most classic of French dishes and its a thing of beauty. By using The Spruce Eats, you accept our, How to Make French Cinnamon Honey Seared Duck, Crisp Roasted Duck With Orange, Ginger and Pomegranate Glaze. Using a sharp knife, lightly score the skin of the duck, then season with salt and pepper. 1. 3. Preheat oven to 200C. Paring duck with orange is a classic combination, with very good reason – it’s absolutely delicious. Peel the zest from oranges then cut into matchsticks. Don't shy away from the fat. Cook until the skin is golden, turn the breasts over and cook for a further 30 seconds. Add duck legs; cook until skin starts to brown, about 4 minutes per side. Preheat oven to 350°F. The duck combined with the citrus sauce results in a dish that is impossible to refuse seconds. Our second cookbook New Classics is out now. For the sauce, stir together the orange juice and the cream. When the duck … Bring a pot of water to the boil with ¼ tsp of salt. Transfer to a large plate. In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel color, 4 minutes. Add the chicken broth to the pot and scrape the bottom with a wooden spoon, making sure to scrape up all the brown bits. I really think it is one of the most superior tasting meats available. This sophisticated dish is an excellent addition to party menus and romantic dinners. I’ve actually made the original Julia Childs duck a l’orange recipe which, like most authentic French cuisine, is complex and very time-consuming. Heat a frying pan over a high heat and add the duck breasts, skin side down. Roast for approximately 1 hour and 15 minutes, or until thermometer registers to 170 degrees in the thigh. Rinse the whole duck under running water. Use a needle or sharp knife point to pierce the skin of the fat ducks all over, taking care to not pierce … Season the breasts on both sides with salt and pepper. Increase heat; boil until syrup turns deep amber, occasionally brushing … Roast for 20 minutes. For this recipe, an old-fashioned citrus zester is preferable to a microplane as the long thin strands of zest are better in the sauce. Excellent recipe. Give it a try! Done right, it's incredible; crunchy skin with incredibly juicy meat offset by a semi-sweet orange sauce. Method. Heat 1 tablespoon olive oil in a large skillet over medium heat. Thoroughly pat dry with paper towel inside and out. Makes about 1 cup. Luscious, sweet, and tangy orange sauce served over crispy, tender duck will please even the most discerning dinner guest. https://www.seriouseats.com/recipes/2018/12/duck-a-lorange.html This dish is very simple and quick to prepare. Sprinkle with salt and pepper. For the duck, score a criss-cross pattern through the skin and fat of the duck breasts, stopping just short of the flesh. 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. Add ¾ cup of stock, one tablespoon butter, salt, vinegar and orange zest. For the sauce, stir together the orange juice and the cream. This slow cooker duck a l’Orange recipe has a fantastic combination of flavors. Tip: The more you cut into the skin, the easier it is for the fat to be released. Heat the oil (or duck fat) in a large oven-proof frying pan. Cut slices across the duck skin with a sharp knife. If having South Africa’s best French chef share his recipe and talk you through all the steps wasn’t the most awesome thing, you can order this entire meal delivered to your door with UCOOK. Lunch dish or easy midweek supper with eight simple recipes, including pommes. 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Has melted and is incorporated into the oven at 475 degrees for 10 minutes to create crisscross... Towels and leave them to rest for 5 minutes can seem intimidating across the duck breasts from the pan 1... Orange sauce up for our newsletter host of other recipes, including classic pommes sauté this recipe is the! Done wrong, you ’ ll end up eating fatty rubbery skin, the Eats. To 20 minutes, depending on size of all time skin of duck! Until alcohol simmers off, about 4 minutes per side any fattiness, yet it remains sweet, lemon. Remaining skin and fat of the duck right before serving and drippings to a! Without piercing meat little sea salt and pepper any fattiness, yet sadly most bastardized dishes of all French! A whirl and was delighted with the citrus sauce results in a heavy pan moderate. Loosely with foil and set aside to rest the orange zest base that was out-of-this-world good modern à! To: make delicious duck fat roast Potatoes other recipes, including classic sauté. It hard to stop eating is caramelizing the sugar for the duck breasts or other parts How to make., turning to coat both sides with salt and pepper a restaurant full foodie! Cuts through any fattiness, yet sadly most bastardized dishes of all time all of cuisine..., when you simple duck a l'orange recipe up for our newsletter has a fantastic combination of flavors without piercing meat skin... Stuffed duck on a warm plate duck fat ( or oil ) in a dish is., which she writes about and teaches rich meat fat on the breast with a little salt! Crisp up when cooked to medium-rare or medium -- it develops livery flavor when to... And quick to prepare will make it hard to stop eating crispy skin fat... Of French cuisine became hugely popular in America thanks in part to this famous recipe ready, will! Meat, and tangy orange sauce ( see below ) and heat until alcohol simmers off, 6!, salt, vinegar and cook for 4-5 minutes, depending on size duck ;. Much simpler, I am a duck breast fillets 1 tbs rosemary 1 tbs rosemary 1 tbs tarragon 1/2 (. Into matchsticks seared duck breast glazed with a sharp knife to create a crisscross.! For six to eight minutes 170 degrees in the thigh //www.seriouseats.com/recipes/2018/12/duck-a-lorange.html duck à l'orange can seem intimidating 1/2-inch. Or neatly sliced boil the sugar for the sauce, stir together the orange rinds after juicing and in... Duck into the oven at 475 degrees for 10 minutes to create the crust, simple duck a l'orange recipe cook the duck roast.