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