Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, duck a l'orange. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Duck à l'orange, orange duck, or canard à l'orange is a French dish in cuisine bourgeoise consisting of a roast duck with a bigarade sauce. Another dish called canard à l'orange is a braised rather than roasted. In that case, it is cooked until spoon-tender.
Duck A L'Orange is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Duck A L'Orange is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook duck a l'orange using 15 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Duck A L'Orange:
- Prepare You will need a..
- Get Large saucepan with a lid
- Get Fine Grater
- Get Large Baking Tray
- Make ready Colander
- Prepare Frying Pan and Measuring Jug
- Make ready 3 carrots
- Get 2 large potatos
- Take 1 Orange
- Take 1 bunch Leafy Parsley
- Make ready 1 tsp Sugar for the carrots
- Make ready 30 g Unsalted Butter
- Prepare Duck Breast (or chicken breast)
- Get 100 ml water for the sauce
- Make ready cube Chicken stock
Infused with the flavor of citrus and lovingly roasted to perfection. The recipe for this classic French dish is based on one in James Peterson's Glorious French Food. 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. Duck à l'orange is a classic French recipe featuring a whole roasted duck with crispy, crackling skin along with an aromatic sweet-sour sauce known as sauce bigarade.
Instructions to make Duck A L'Orange:
- Preheat the oven to 200°c or gas mark 6
- Bring a large saucepan of water to the boil with 1/4 tsp of salt
- Trim the carrots (no need to peel), quarter lengthways and chop into batons (long ways) or just chop round.
- Peel and chop the potatos into chunks and place into the now boiling water.
- Now zest and halve the orange, squeeze the juice into a small bowl and set aside. Also finally chop the parsley.
- Put the carrots into a bowl, add drizzle of oil and season with salt and peppers and the sugar, make sure they are covered then place onto a baking tray, keep the bowl for later, cook for about 20-25 minutes cook until golden, turn halfway through cooking. You can steam the carrots if wanted as I have :)
- Now onto the potatos, once they are soft drain I'm a colander and season with salt and pepper, a splash of milk then throw the parsley and half the butter, then mash all together.
- Put your orange zest in the bowl you used for the carrot prep, put salt and pepper in and place the duck (or chicken) into the bowl and coat in the zest, set aside.
- Place a frying pan on a medium-high heat no oil and once hot lay the duck in the pan skin-side down, fry until the skin is golden, 5 mins. Then turn and cook for 1 min on the other side. After cooked place into the carrot tray skin side up and roast on the top shelf of your oven until cooked fully, 10-12 mins.
- While Duck is in the oven discard all but 1/2 tbsp of duck fat from the pan and pop back on medium heat, add the water, chicken stock and 3/4 of the orange juice. Stir, bring to the boil and simmer, stirring occasionally until the liquid had reduced by half, 3-5 minutes.
- Once the duck is cooked remove from the oven to a broad, leave to rest for a few minutes, the duck is cook once it's not pink inside anymore.
- Now the sauce has reduced, remove from the heat and stir the remaining butter until melted. Taste and add more of the orange juice if you like it a little more orangey.
- Thinly slice the duck and serve on a plate with the mash and carrots and drizzle the side over the duck.
- Final step… enjoy! 🍽
The original sauce bigarade is made with bitter oranges (sometimes called bigarade oranges, sour oranges, or Seville oranges). Transfer orange peel to a work surface; discard remaining solids in sieve. Slice peel into thin strips (remove white pith for a more refined look, if desired) Prick duck pieces all over with a sharp knife. Duck a l'orange is possibly one of the most copied French recipes of all time. The recipe features seared duck breast glazed with a sweet orange sauce and has.
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