Set the oven to 400°F Season the duck breast with salt and freshly ground black pepper. Roast in oven for 15 minutes reduced to 175°C. Simmer for 5-6 mins until the volume has reduced by half and thickened to a dark toffee colour. Cut slices across the duck skin with a sharp knife. Pat dry the two half breasts with paper towels. Slash through the fat on the breast with a sharp knife to create a crisscross pattern. Duck breast is best when cooked to medium-rare or medium--it develops livery flavor when cooked longer. For the sauce, stir together the orange juice and the cream. Duck à l'Orange is probably one of the most classic, yet sadly most bastardized dishes of all of French cuisine. Modern duck à l'orange recipes often call for a syrupy-sweet sauce. Give it a try! https://www.goodfood.com.au/recipes/easy-duck-a-lorange-20111018-29wx9 2 duck breast fillets 1 tbs rosemary 1 tbs tarragon 1/2 tsp pepper flakes Tie legs together. By : Instant Pot Holiday Cookbook by Heather Schlueter: Print Recipe . With tip of knife, prick duck skin all over without piercing meat. Add a pinch of salt and turn one last time. Cook until the skin is golden, turn the breasts over and cook for a further 30 seconds. By the time the duck is ready, it will have infused with the delicious citrus sauce. Always use the plumpest duck breasts you can find. https://www.seriouseats.com/recipes/2018/12/duck-a-lorange.html Place pan over medium heat; cook … Article by D'Artagnan Foods. Add vinegar, shallots, reserved orange juice, marmalade, stock and blanched orange zest. The trickiest part of the whole recipe is caramelizing the sugar for the sauce. 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. Line a large roasting pan with foil. Our second cookbook New Classics is out now. 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. 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. Shake the pan over medium heat until the butter has melted and is incorporated into the sauce. Done right, it's incredible; crunchy skin with incredibly juicy meat offset by a semi-sweet orange sauce. Tip: The more you cut into the skin, the easier it is for the fat to be released. Her expertise is in French cuisine, which she writes about and teaches. Heat honey in a large, heavy-based frying pan over moderate heat. Preheat oven to 400°F. This slow cooker duck a l’Orange recipe has a fantastic combination of flavors. Remove any remaining skin and the pith and reserve any juices. This helps to soften the duck after cooking. (Do not cut through flesh.) https://www.cookingchanneltv.com/recipes/laura-calder/duck-a-lorange Which European country will inspire your culinary journey tonight? Garnish the plate with the remaining orange zest. Rinse the whole duck under running water. 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. Remove the duck breasts from the pan, season with salt and pepper and keep warm. A French classic, canard, or caneton, à l'orange can seem intimidating. ), The Spruce Eats uses cookies to provide you with a great user experience. This sophisticated dish is an excellent addition to party menus and romantic dinners. This recipe is so much simpler, I decided to give it a whirl and was delighted with the results. 2. Of course, pretty much anything with crispy skin and tender meat is going to rank pretty high. Versions of duck à l’orange have been around forever. If you can roast a chicken, you can roast a duck. In a saucepan, boil the sugar and water for several minutes until the syrup caramelizes and turns a golden brown color. Duck a l'orange is possibly one of the most copied French recipes of all time. Add some steamed greens or a mixed salad and this is a wonderful lunch dish or easy midweek supper. Remove the duck from the pot in order to deglaze the pot. Excellent recipe. Orange matches well with duck, as the citrus cuts through any fattiness, yet it remains sweet, unlike lemon. Preparation. Get our cookbook, free, when you sign up for our newsletter. Use a needle or sharp knife point to pierce the skin of the fat ducks all over, taking care to not pierce … This slow cooker duck a l’Orange recipe has a fantastic combination of flavors. 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. For the sauce, stir together the orange juice and the cream. 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. https://www.seriouseats.com/recipes/2018/12/duck-a-lorange.html 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. Add the stock and the balsamic vinegar and cook for 5 … The sauce tasted great and the finished dish looked professional. https://yourguardianchef.com/magret-de-canard-sauce-a-lorange-recipe Add a pinch of salt and pepper inside the duck with a third of the orange peels. Thoroughly pat dry with paper towel inside and out. ... 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. Blanch the zest in boiling water for three minutes. Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. The sauce is prepared with fresh squeezed orange juice, white wine vinegar, garlic, honey, a pinch of red pepper … Heat the oil (or duck fat) in a large oven-proof frying pan. Heat duck fat (or oil) in a heavy pan over medium heat for 2 minutes. Sear the duck breasts quickly on both sides, then cook the duck for about 9 to 11 minutes on each side. Duck à l’Orange is probably one of the most classic, yet sadly most bastardized dishes of all of French cuisine. Using a sharp knife, lightly score the skin of the duck, then season with salt and pepper. Place duck into the oven at 475 degrees for 10 minutes to create the crust, then lower temperature to 350 degrees. Done wrong, you'll end up eating fatty rubbery skin, tough meat, and an overly sweet sauce. Done wrong, you’ll end up eating fatty rubbery skin, tough meat drowned in an overly sweet sauce. Duck à l’Orange is one of the most classic of French dishes and its a thing of beauty. Turn the duck again. Method. Serve L'Orange sauce over sliced duck breasts or other parts. Serve with steamed asparagus and a green salad. 4. Quarter oranges and squeeze juice into duck cavities; add orange quarters and bay leaves. In his television series, Heston’s Feasts, the eponymous chef acknowledged The recipe features seared duck breast glazed with a sweet orange sauce and has been a popular way to cook duck for decades since. Place on an oven tray and cook for 15 to 20 minutes, until cooked through. Heat a frying pan over a high heat and add the duck breasts, skin side down. While duck roasts, start to assemble your orange sauce (see below). Remove from heat. But it's actually quite easy to prepare. Cover with paper towels and leave them to rest for 5 minutes. Return to low heat and allow to simmer gently to reduce for six to eight minutes. 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. In a small bowl combine the flaked salt, blood orange zest, rosemary and … 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. https://www.epicurious.com/recipes/food/views/duck-a-lorange-233535 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. Slash through the fat on the breast with a sharp knife to create a crisscross pattern. Sprinkle with remaining salt and pepper. 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. https://www.epicurious.com/recipes/food/views/duck-a-lorange-233535 It truly is a unique but delicious slow cooker meal. Votes: 2 Rating: 3. Increase heat; boil until syrup turns deep amber, occasionally brushing … Add the orange slices and the orange zest strips to the sauce, and season with salt and pepper. Pat dry the two half breasts with paper towels. Yield: serves 2-4 (Nutrition information is calculated using an ingredient database and should be considered an estimate. Sprinkle both the meat side and the fat with a little sea salt and pepper. Add the chicken broth to the pot and scrape the bottom with a wooden spoon, making sure to scrape up all the brown bits. When it comes to cooking duck, a duck breast recipe comes to mind first. When the duck … For a slightly different flavour, substitute cumquat marmalade in the sauce. Rub the zest from half the orange onto the breasts along with ¼ tsp of salt. Gradually add the 1 cup of orange juice, then the currant jelly … The meat will be so tender it will make it hard to stop eating. Place orange juice and honey into a small saucepan and simmer on medium heat, stirring to dissolve and combine. Season the breasts on both sides with salt and pepper. Preheat oven to 500 degrees F. Roughly chop the orange rinds after juicing and place in the cleaned duck cavity. 5. Add the segmented orange pieces to the orange sauce. For the duck, score a criss-cross pattern through the skin and fat of the duck breasts, stopping just short of the flesh.