How To make Duck a L'Orange
6 lb Duck, cut
1/2 c Red wine
1 T Orange peelings
1 ea Clove garlic, minced
3 T Salad oil
1 T Potato starch
1 1/4 c Orange juice
1 T Honey
1/4 t Ginger
1/8 t Pepper
1 c Orange sections
Puncture duckling generously with fork; place on rack in roasting pan. Pour most of the sweet red wine over duckling pieces. Roast in slow oven (325 deg), basting occasionally, allowing 25 minutes/pound. In medium saucepan, saute' orange peel and garlic in oil.Mix in potato starch till smooth.Slowly add orange juice, honey and remaining wine. Simmer (1 min). Mix in ginger,pepper and orange sections; simmer (5 min). Serve hot sauce with roast duckling.
How To make Duck a L'Orange's Videos
How to Cook Roast Duck with Oranges? Homemade tender duck baked in the oven with a crispy crust!
Looking for a delicious, easy roasted duck recipe? Look no further! In this video, we'll show you how to cook a succulent duck with oranges, for a delicious and elegant dinner. Make duck a l'orange Christmas or New Year's Eve!
We'll show you how to prepare the duck and then how to cook it in the oven at home, resulting in a delicious and tender roast duck. This recipe is perfect for a special occasion, or anytime you want something special and delicious!
✅ Roast Duck with Oranges ingredients:
● duck - 1 carcass
● oranges - 2 pcs
● thyme
● salt
● pepper
● sunflower or olive oil
✅ Orange Sauce ingredients:
● oranges - 2 pcs
● lemon - 1 pcs
● butter - 30g/1oz
● rum, brandy or cognac - 20 ml
???? Roast duck with oranges recipe:
Wash and dry the duck beforehand.
Cut out the tail with oil glands and cut off the neck without cutting the skin.
Close one side with skin using toothpicks or threads.
Pour 2 tablespoons of thyme and a couple of pinches of salt inside the duck and rub the inside of the carcass.
Cut one large orange into slices and fill the middle, close the duck on the other side with toothpicks or thread.
Coat the duck with oil for better adhesion of spices, salt, pepper and sprinkle with orange zest on both sides.
Wrap the duck in 5-6 layers of foil so that the duck is baked with its back down.
Put in the oven on a wire rack at a temperature of 150°C / 300°F for 2 hours.
A baking sheet should be placed below, it is possible with foil, so that dripping fat does not burn on the surface of the oven.
While the duck is baking, prepare the sauce.
Filter the juice of 2 oranges through a sieve and set to evaporate in a pan or saucepan.
Add 2 tablespoons of sugar and 1 tablespoon of mustard (to taste).
Evaporate by 50%.
Taste the sauce and acidify with lemon to taste if necessary (depending on the oranges).
Add rum, brandy or cognac (optional, but it tastes better).
Wait until the alcohol has evaporated and thicken the sauce with butter and let the sauce cool. As it cools, the sauce will thicken even more.
After 2 hours, take the duck out of the oven and open the top of the foil. Check: if you pierce the meat with a knife in the thigh area, then you can see if the duck is ready.
You can pour the fat that has drained onto a baking sheet.
Put the duck back in the oven for 30-40 minutes until golden brown (look at the fact).
Before serving, let the duck rest well for 30-60 minutes in foil, then shift the duck to a dish and decorate it with an orange.
???? The Duck a l'orange Cooking video episodes:
00:00 Intro
00:33 Roast duck with oranges ingredients
00:50 Preparing the duck
04:05 Making orange sauce
05:50 Cooking roast ruck
07:17 Serving the duck baked in the oven with oranges and orange sauce
#roastduck #Christmasrecipes #howtocook #recipe
Can You Taste this Crispy Skin Roasted Duck a L’orange?
Duck a l'orange, known in French as canard a l'orange, is a fancy and classic French dish you can make at home. It can also be braised, but this version is roasted.
For beautifully tender meat, the duck is first covered and almost steamed in an oven for approx. 80 minutes. It's then uncovered and roasted to obtain that beautiful brown crispy skin.
Keep the excess duck fat; that is gold! So lovely with roasted potatoes; see my recipe.
Make sure you scrape those dark caramelisation bits in the pan's bottom and mix them well. That's the flavour to your jus, and the sauce will be incredible.
If you want to go more classic, you can add a little Grand Marnier liqueur to the sauce and garnish with blanched julienne of orange zest and some orange segments.
When serving, pour the sauce around the duck to retain that nice crispiness in the skin. Great served with green beans and roasted potatoes cooked in duck fat, of course!
???? Get this written recipe link here:
▶ Check out my favourite kitchen tools here (affiliate):
▶ Follow me on Instagram:
▶ Follow me on Facebook:
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Music by:
Julia Child’s Famous Duck à l'Orange Tested My Sanity
Julia Child's famous Duck à l'Orange recipe from Mastering the Art of French Cooking volume 1. #juliachild #jamieandjulia #antichef #duck
00:00 - Introduction
01:23 - The Duck!
02:21 - Duck Stock
04:30 - Oranges
05:19 - Truss the Duck
08:05 - Roasting the Duck
10:33 - The Orange Sauce
14:02 - Duck Problems
16:59 - Orange Sauce Part 2
18:11 - Lets Carve!
19:18 - Quick Sauce Troubleshoot
20:36 - Order up!
22:27 - Patreon
????Support the Channel on Patreon!
????I'm on Instagram
????What I Use (Amazon Store)
Mastering the Art of French Cooking Vol 1 & 2:
Music:
Honey Lacquered Duck à l'Orange by Chef Jacques Reymond
A classic of French cuisine, reinvented to make the dish lighter by stuffing the duck with fragrant citrus and Asian spices. The honey glaze gives a glossy lacquer that blends nicely with the orange sauce. You can enrich the sauce with citrus liqueurs such as Cointreau, Mandarine Napoleon, or Grande Marnier. A good wine match with this is malbec or merlot.
How to Cook Perfect Duck Breast | Gordon Ramsay
Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
Perfectly Seared Duck Breast | Chef Jean-Pierre
Hello There Friends, Today I teach you how to make The Perfect Duck Breast, I will share with you my secrets to making the Skin crispy while making sure not to over cook the inside! Duck is super delicious and something I used to eat all the time. If you have never tired Duck, I highly recommend trying this out! Let me know what you think in the comments below.
RECIPE LINK:
Butternut Squash Puree:
------------------------------------------------
VIDEOS LINKS:
Clarified Butter:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Non-Stick Fry Pan:
❤️ Black Mission Fig Balsamic Vinegar:
❤️ Demeyere Reduction / Saucier Pan:
❤️ Fleur de Sel Salt:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE: