Duck A Lorange Best Recipes

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DUCK A L'ORANGE

2022-09-20



Duck a l'Orange image

Provided by Bobby Flay

Categories     main-dish

Time 2h10m

Yield 4 Servings

Number Of Ingredients 39

Ingredients:

  • 3 cups fresh orange juice
  • 2 cups sugar
  • 1 head garlic, sliced in half crosswise
  • 2 tablespoons orange liqueur, such as Grand Marnier
  • One 4-inch piece fresh ginger, coarsely chopped
  • 2 cups plus 2 tablespoons Chardonnay vinegar
  • 1 habanero or scotch bonnet pepper
  • 3 tablespoons cold unsalted butter
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh chives
  • 2 teaspoon coarsely crushed pink peppercorns
  • 1 teaspoon finely chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons ground cinnamon
  • 3 tablespoons ancho chile powder
  • 3 tablespoons pasilla chile powder
  • 3 tablespoons ground cumin
  • 3 tablespoons ground coriander
  • 3 tablespoons ground ginger
  • 3 tablespoons brown sugar
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons kosher salt
  • 1 tablespoon allspice
  • 1 tablespoon ground cloves
  • 1 tablespoon ground fennel seed
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried ground chile de arbol
  • 2 tablespoons coarsely ground black pepper plus more for seasoning
  • 2 tablespoons canola oil
  • 1/4 pound slab bacon, sliced into three even strips
  • 4 bone-in duck confit legs
  • 4 duck breasts, skin scored
  • Kosher salt and freshly ground black pepper
  • 8 kumquats, thinly sliced
  • 1 cup fresh orange juice
  • 2 tablespoons honey
  • 1 1/2 cups fresh cranberries
  • Fresh thyme sprigs, for garnish

Steps:

  • 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. Cook until the mixture reduces by half, about 20 minutes. Remove 1 cup of the reduction and set aside for the candied kumquats.
  • Strain the remainder of the reduction left in the saucepan and transfer to a large high-sided saute pan. Cook over high heat until reduced by half again, about 15 minutes. Make small slits in the habanero with a paring knife, add it to the reduction and let cook for 5 minutes more. Add the remaining 2 tablespoons vinegar and cook for 1 minute. Whisk in the butter and cook until it melts. Add the parsley, chives, peppercorns and thyme and season with salt and pepper.
  • For the duck confit: Whisk together the cinnamon, chile powders, cumin, coriander, ginger, sugar, garlic powder, onion powder, salt, allspice, cloves, fennel seed, cayenne, chile de arbol and 2 tablespoons of the black pepper in a small bowl and set aside.
  • Heat the oil in a large nonstick pan over medium heat, add the bacon and cook until lightly golden brown on both sides and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
  • Preheat the oven to 350 degrees and place a baking rack on a rimmed baking sheet.
  • Season the duck legs with salt, pepper and some of the spice rub. Store any remaining spice rub in an airtight container for a later use. Place the legs fat-side down in the baking drippings in the nonstick pan. Cook slowly over medium heat until the skin is very crisp, about 10 minutes. Turn them over and cook until the other side is crisp, 10 minutes more. Transfer the prepared baking sheet and keep warm in theoven until ready to serve.
  • For the duck breasts: Season the duck breasts on both sides with salt and pepper and place skin-side down in a cast iron pan. Cook slowly over medium heat, draining the rendered fat from the pan a few times, until the skin is very crisp, about 25 minutes. Turn the breasts over and continue cooking to medium and an instant-read thermometer inserted into the center registers 140 degrees F. Remove to a cutting board and let rest for 10 minutes before slicing crosswise into 1/4-inch-thick slices.
  • For the candied kumquats: Bring the reserved 1 cup gastrique to a boil in a small saucepan, reduce the heat to low, add the kumquarts and cook until soft and candied, about 20 minutes.
  • For the cranberry relish: Combine the orange juice and honey in a small saute pan, bring to a boil and cook until reduced by a quarter, about 3 minutes. Add the cranberries and cook until they pop and the mixture thickens slightly, about 10 minutes more. Set aside until ready to serve.
  • To serve: Spoon some of the gastrique onto 4 large dinner plates. Top with the duck confit and the sliced duck and spoon some of the cranberries and kumquarts on the sides. Garnish with thyme sprigs, if desired.

DUCK A L'ORANGE

2022-09-20



Duck a l'Orange image

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. When I can't find Seville oranges, I look for kumquats; if I can't find kumquats, I use a regular juicing orange. Grand Marnier also adds a hint of bitter orange. Making Duck a l'Orange is a useful project because once you can understand how it's made, you can improvise virtually any French duck sauce using the same method.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 10

Ingredients:

  • 2 Pekin (Long Island) duck breasts or 1 mallard breast (1 1/2 to 2 pounds each)
  • Salt and pepper
  • 1 juicing orange or 6 kumquats
  • 1/2 cup water
  • 1/2 cup concentrated duck broth, 2 tablespoons homemade duck glaze or 1 tablespoon commercial glaze
  • 1/8 teaspoon sugar
  • 1 tablespoon orange flavored liqueur (recommended: Grand Marnier)
  • 1 tablespoon balsamic, sherry, or red wine vinegar, or more to taste
  • 1 1/2 tablespoons cold unsalted butter
  • Orange wedges

Steps:

  • Use a sharp knife to score the skin side of the duck breasts in 2 directions, about 20 slashes per direction. Season the breasts on both sides with salt and pepper. Reserve in the refrigerator.
  • Cut off 1 end so the orange can stand on the cutting board, and slice off 2 (2-inch) strips of zest. Cut the zest into fine julienne, then blanch the zest for 1 minute in the cup of boiling water. Juice the orange, strain the juice into a saucepan, and boil it until it's reduced to about 1 tablespoon.
  • If you're using the kumquats instead, cut the round ends off the kumquats and eat or discard them. Set the kumquats on 1 end and use a sharp paring knife to trim the zest off three of them. Cut all the kumquats in half lengthwise, and working over a strainer set in a non-reactive bowl, remove the pulp with a small spoon. Push the pulp against the strainer to extract the juice. (Don't worry if you end up with only a tablespoon or 2.) Place the kumquat zests on a cutting board and slice them into fine julienne. Bring the 1/2 cup water to a boil over high heat, blanch the zests for 1 minute, then drain them in a strainer.
  • If you're using concentrated duck broth, reduce it in a small saucepan to about 2 tablespoons until it's lightly syrupy.
  • 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. Turn the breasts over, adjust the heat to high, and cook for 1 minute for the Pekin duck and 2 minutes for the mallard.
  • Pour the fat out of the pan ¿ if it hasn't burned, save it for omelets ¿ and deglaze the pan with the reduced kumquats or orange juice. Use a whisk to add the glaze. Add the sugar, Grand Marnier, kumquat or orange zest, and vinegar, and simmer the sauce for about 30 seconds to cook off the alcohol. At this point, adjust the thickness of the sauce ¿ its consistency is up to you, but many cooks make their sauces too thick; add 1 or 2 teaspoons water to thin it or simmer the sauce for a moment to reduce and thicken it. Whisk in the cold butter, keeping the pan and whisk moving until all the butter melts. (Don't let it sit without whisking or the butter will separate.) Season, to taste, with the pepper, and if necessary, a few more drops of vinegar.
  • Slice the breasts crosswise, arrange the slices on individual heated plates, and spoon the sauce over the breasts. Serve hot, with orange wedges if desired.

Top Asked Questions

  1. What is duck a l'orange?
    Duck a L'Orange is possibly one of the most copied French recipes of all time. The dish first rose to fame in the 1960s and when French cuisine became hugely popular in America thanks in part to this famous recipe. The recipe features seared duck breast glazed with a sweet orange sauce and has been a popular way to cook duck for decades since.
  2. What to serve with Duck a l'orange?
    Don't be deterred by the fat—much of it is rendered in cooking and can be used in a host of other recipes, including classic pommes sauté (sauteed potatoes). Serve duck a l'orange with simple side dishes like rice pilaf and steamed green beans. Gather the ingredients.
  3. How do you make Grand Marnier Duck a l'orange?
    Grand Marnier also adds a hint of bitter orange. Making Duck a l'Orange is a useful project because once you can understand how it's made, you can improvise virtually any French duck sauce using the same method. Use a sharp knife to score the skin side of the duck breasts in 2 directions, about 20 slashes per direction.
  4. How do you cook duck with orange liqueur?
    Add orange liqueur to pan and cook off the alcohol, scraping the pan continuously with a large wooden spoon. Add 1 cup of the orange sauce to the roasting pan and cook 1 minute. Remove duck from the pan and discard orange rinds in cavity. Place duck on serving platter and let sit 10 minutes before carving.

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