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