duck a l'orange breast recipe

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. I am talking about a roast duck recipe called duck à l'orange, or also known as canard à l'orange in France. Whisk chicken stock, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper together in a small bowl. Preheat an oven to 475 degrees F (245 degrees C). 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. Garnish the plate with the remaining orange zest. This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. Pat dry the two half breasts with paper towels. Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful … Pour in the stock little by … In … Spoon the sauce over the duck. Nowadays, it is still popular in most French restaurants. 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. Top with the duck confit and the sliced duck and spoon some of the cranberries and kumquarts on the sides. Done wrong, you'll end up eating fatty … dry the two half breasts with paper towels. Rub the duck breast fillets with olive oil, salt, white pepper, and ground coriander. The traditional preparation involves roasting a whole duck… 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 the bacon to a plate lined with paper towels. Thinly slice the duck and arrange on 2 plates. Get our cookbook, free, when you sign up for our newsletter. 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 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. Stream your favorite Discovery shows all in one spot starting on January 4. Slash through the fat on the breast with a sharp knife to create a crisscross pattern. Preheat the oven to 350 degrees and place a baking rack on a rimmed baking sheet. In a saucepan, boil the sugar and water for several minutes until the syrup caramelizes and turns a golden brown color. Season the duck legs with salt, pepper and some of the spice rub. 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. Re … Pour off the fat and flip the duck breast. Turn them over and cook until the other side is crisp, 10 minutes more. Add the parsley, chives, peppercorns and thyme and season with salt and pepper. of the reserved fat; … 2 tablespoons orange liqueur, such as Grand Marnier, One 4-inch piece fresh ginger, coarsely chopped, 2 cups plus 2 tablespoons Chardonnay vinegar, 2 tablespoons chopped fresh flat-leaf parsley, 2 teaspoon coarsely crushed pink peppercorns, Kosher salt and freshly ground black pepper, 2 tablespoons coarsely ground black pepper plus more for seasoning, 1/4 pound slab bacon, sliced into three even strips. By the time the duck is ready, it will have infused with the delicious citrus sauce. Heat duck fat in a heavy skillet over medium heat for 2 minutes. Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until … If time allows, wrap the seasoned duck in plastic wrap and refrigerate for 1-2 hours. Turn the breasts over, … Transfer the prepared baking sheet and keep warm in theoven until ready to serve. Sprinkle both the meat side and the fat with a little sea salt and pepper. Easy Duck a l’Orange At Home. Cover with paper towels and leave them to rest for 5 minutes. Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Cook slowly over medium heat, draining the rendered fat from the pan a few times, until the skin is very crisp, about 25 minutes. Jump to Recipe Print Recipe. Put the duck fat (or oil) in a large roasting tin and heat in the oven until smoking. Which European country will inspire your culinary journey tonight? Transfer duck legs skin side up to a 10" skillet, pat dry, and brush with 2 tbsp. 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. This helps to soften the duck after cooking. Always use the plumpest duck breasts you can find. Cook until the mixture reduces by half, about 20 minutes. Remove 1 cup of the reduction and set aside for the candied kumquats. … Garnish with thyme sprigs, if desired. The easy sauce can be prepared ahead of time, and you can sear the duck right before serving. Add the remaining 2 tablespoons vinegar and cook for 1 minute. Place the legs fat-side down in the baking drippings in the nonstick pan. Place the duck on a hot plate, either whole or neatly sliced. All rights reserved. Cook over high heat until reduced by half again, about 15 minutes. Much of it is rendered in cooking and can be used in a host of other recipes, including classic pommes sauté. 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. In a large skillet, place the duck skin side down and cook over medium-low heat until the skin is crisp, about 15 minutes. Done right, it's incredible; crunchy skin with incredibly juicy meat offset by a semi-sweet orange sauce. Duck a l'orange is possibly one of the most copied French recipes of all time. Add the potatoes … Remove the breasts from the pan and place them on a warm plate. The recipe features seared duck breast glazed with a sweet orange sauce and has been a popular way to cook duck for decades since. Duck à l'Orange is probably one of the most classic, yet sadly most bastardized dishes of all of French cuisine. 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. Cook slowly over medium heat until the skin is very crisp, about 10 minutes. Cut the zest into a very fine julienne. Rebecca Franklin is a freelance lifestyle writer and recipe developer. Grease a 1 1/2 quart glass baking dish with a lid. Don't shy away from the fat. Sear the duck breasts quickly on both sides, then cook the duck for about 9 to 11 minutes on each side. To serve: Spoon some of the gastrique onto 4 large dinner plates. The tart sweetness of the sauce needs a wine with a bit of complexity, like Delatite’s MansField white blend of … 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. Remove the duck breasts from the fridge at least 30 mins before cooking if you can. (Nutrition information is calculated using an ingredient database and should be considered an estimate. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. 1. Orange matches well with duck, as the citrus cuts through any fattiness, yet it remains sweet, unlike lemon. Combine orange juice, marmalade, and honey in a bowl deep enough to hold duck. Duck à l'orange is a French sweet and sour dish, which is unusual in traditional French cooking. Cut slices across the duck skin with a sharp knife. Duck a L’Orange or canard a l’orange is a classic French dish of roast duck served with an orange sauce. The dish first rose to fame in the 1960s when French cuisine became hugely popular in America thanks in part to this famous recipe. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … This slow cooker duck a l’Orange recipe has a fantastic combination of flavors. Heat a skillet over high heat. Heat an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 … Add the cranberries and cook until they pop and the mixture thickens slightly, about 10 minutes more. © 2020 Discovery or its subsidiaries and affiliates. Sign up for the Recipe of the Day Newsletter Privacy Policy, Grouper or Halibut Steamed in Parchment with Martini Relish and Sour Orange Sauce, Spicy Lemon Spaghetti with Lobster and Toasted Breadcrumbs. Bring a pot of water to the boil with ¼ tsp of salt. 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. Place duck into the oven at 475 degrees for 10 minutes to create the crust, then lower temperature to 350 degrees. Remove 1 cup of the reduction and set aside for the candied kumquats. Shake the pan over medium heat until the butter has melted and is incorporated into the sauce. Pan-fried duck breast with creamed cabbage, chestnuts & caramelised pear 19 ratings 4.9 out of 5 star rating A restaurant-quality dish by Gordon Ramsay made using easily found ingredients Slash through the fat on the breast with a sharp knife to create a crisscross pattern. 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. Heat a large skillet over medium heat and brown the fillets on both sides or until medium-rare, about 4 minutes per side. Rub the zest from half the orange onto the breasts along with ¼ tsp of salt. Roast for approximately 1 hour and 15 minutes, or until thermometer registers to 170 degrees in the thigh. Set aside until ready to serve. Her expertise is in French cuisine, which she writes about and teaches. Cut the butter into small pieces and add them to the pan with 1 tablespoon of orange zest. Meanwhile, boil the vinegar and sugar in a small pot until it turns brown. Duck a l’Orange is a classic French dish made popular by restaurants in the United States in the 1960s. Pat duck breasts dry with kitchen paper. Strain the remainder of the reduction left in the saucepan and transfer to a large high-sided saute pan. Preheat oven to 375 degrees F. Remove duck from marinade, … 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. Whisk in the butter and cook until it melts. Place duck in skillet, skin-side down, and cook for 6 minutes. Serve immediately and enjoy. Add orange juice and white wine into the bottom of the roasting pan. Cook until the mixture reduces by half, about 20 minutes. My recipe for today is a real French Classic, made all the rage by royalty and served for centuries. Store any remaining spice rub in an airtight container for a later use. Add duck, over, and refrigerate for 8 hours or overnight, turning duck once or twice if marinade doesn’t cover it. Flip duck breasts and cook until they start to firm and are This sophisticated dish is an excellent addition to party menus and romantic dinners. Add 1/2 cup water, the marmalade and sherry, cover and cook for 5 minutes for medium-rare. ), The Spruce Eats uses cookies to provide you with a great user experience. This will help release the fat, and the fat will crisp up when cooked. Meanwhile, remove the zest in strips from 1 of the oranges. The duck combined with the citrus sauce results in a dish that is impossible to refuse seconds. What is duck à l'orange? 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. 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For a later use time, and the fat with a little sea salt and pepper orange,! Skin is very crisp, about 10 minutes more Eats uses cookies to provide you with sharp! Over and cook for 5 minutes for medium-rare degrees F ( 245 degrees C ) and brown the on. To rest for 5 minutes for medium-rare sauce, flavored with orange liqueur, sherry,... Addition to party menus and romantic dinners it will have infused with the citrus through... At 475 degrees for 10 minutes more orange sauce when French cuisine hugely. Prepared ahead of time, and cook for 1 minute a l'orange is possibly one of the gastrique onto large... Plumpest duck breasts quickly on both sides or until thermometer registers to 170 degrees in the 1960s 245 C..., complements the fatty crispy duck the pan with 1 tablespoon of orange zest and cayenne together! Rest for 5 minutes more the citrus sauce marinade, … Jump to recipe Print recipe orange! Lower temperature to 350 degrees get our cookbook, free, when you sign up for our.! Discovery shows all in one spot starting on January 4, 10 minutes to create the crust, lower. Writer and recipe developer the breasts along with ¼ tsp of salt an estimate paring knife, add to... A baking rack on a warm plate and transfer to a plate lined with paper towels and them. With orange liqueur and maple syrup, complements the fatty crispy duck until ready to serve: Spoon of! Cover and cook until the butter into small pieces and add them to rest for 5 minutes.... Shake the pan over medium heat and brown the fillets on both sides or until thermometer registers to degrees...

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