Duck a L’Orange
Duck a L’Orange

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, duck a l’orange. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Duck a L’Orange is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Duck a L’Orange is something that I’ve loved my whole life.

Really good duck recipe, with a very tasty skin. It's a bit of a faff at the end making the gravy , so would remove the juices earlier next time. Added more orange juice to the syrup as I felt it wasn't orangey enough. Duck à l'orange, orange duck, or canard à l'orange is a Italian dish in cucina toscana consisting of a roast duck with a bigarade sauce.

To begin with this recipe, we must prepare a few ingredients. You can have duck a l’orange using 16 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Duck a L’Orange:
  1. Get 2 (6 oz) Duck Breasts
  2. Prepare 12 oz Yukon Gold Potatoes
  3. Get 5 tsp Red Wine Vinegar
  4. Take 2 tbsp Apricot Jam
  5. Take 2 tbsp Sour Cream
  6. Take 2 oz Arugula
  7. Get 1/4 oz Thyme
  8. Get 1 Shallot
  9. Take 1 Orange
  10. Take 1 tbsp Chicken Stock Concentrate
  11. Get 2 tsp Dijon Mustard
  12. Get 1/2 oz Almonds
  13. Get 1 tsp Sugar
  14. Take 2 tsp Olive Oil
  15. Get 2 tbsp Butter
  16. Take Salt and Pepper, to season

Duck A L'Orange is one of the best known and loved dishes of French classic cuisine. Infused with the flavor of citrus and lovingly roasted to perfection. 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. The original sauce bigarade is made with bitter oranges (sometimes called bigarade oranges, sour oranges, or Seville oranges).

Steps to make Duck a L’Orange:
  1. Peel potatoes, and dice into half inch thick pieces. Place in a large pot with a few thyme, sprigs and enough salted water to cover by two inches. Bring to a boil and cook until tender, 15 to 20 minutes.
  2. Remove and discard time sprigs. Reserve half cup of the water from potatoes, then drain in return potatoes to pot. Keep covered off heat until ready to mash.
  3. Meanwhile, Pat duck breast dry with paper towels; season all over with salt and pepper.
  4. Place skin side down in a large skillet under medium heat, Carefully reserving fat in a small bowl as it renders until skin is crisp, 15 to 20 minutes.
  5. While duck cooks, halve and peel shallot; thinly slice half. Tossed sliced shallots in a separate small bowl with half a vinegar, sugar, and a big pinch of salt and pepper.
  6. Zest orange until you have 1 teaspoon worth. Halve orange, squeeze juice from one half into a third small bowl. Peel remaining orange half and diced into half inch pieces.
  7. Take bowl with orange juice, add jam, chicken stock concentrate, half the orange zest, and remaining vinegar. Mix well.
  8. Strip time leaves from remaining sprigs until you have 1 teaspoon; roughly chop leaves.
  9. Once duck skin is crisp flip over and cook to desired doneness, 3 to 5 minutes. Transfer to a cutting board to rest.
  10. Add chopped time to same pan over medium heat and cook until fragrant 30 seconds. Stir an orange juice mixture and bring into a simmer. Cook until thickened 2 to 3 minutes. Stir in 1 tablespoon butter until melted. Turn off heat.
  11. Heat pot with green potatoes over medium low heat. Match with sour cream and 1 tablespoon butter until smooth and creamy, adding splashes of reserve potato water as needed. Stir in reserve duck fat to taste. Season with salt and pepper, and keep covered off heat.
  12. In a large bowl, combine pickling liquid from shallot, mustard, large drizzle of olive oil, remaining orange zest, and a pinch of salt and pepper. Toss with arugula, pickle shallot, diced orange, and almonds. Season with salt and pepper.
  13. Sliced duck crosswise. Divide between plates along side with salad and potatoes. Spoon sauce over duck.
  14. Serve and enjoy!

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. The original sauce bigarade is made with bitter oranges (sometimes called bigarade oranges, sour oranges, or Seville oranges). Because a single duck rarely has enough meat to feed more than two or three people, Jacques Pépin prepares two ducks side by side when serving this classic dish to guests. Duck a l'orange is possibly one of the most copied French recipes of all time. Orange matches well with duck, as the citrus cuts through any fattiness, yet it remains sweet, unlike lemon.

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