How to Make Duck A L'Orange
A timeless classic.
chefrick.co.uk
Classic Duck a L'Orange
My rendition of the French classic duck a l'orange, inspired by Julia Child's recipe from the 1960s. This version isn't sticky sweet like some, it's more of a balance between tart oranges with a touch of sweet. Head over to Hunter Angler Gardener Cook for the full recipe:
Germaine Greer Discusses Feminism and Duck a l'Orange | Gordon Ramsay
Gordon Ramsay is challenged to make the best duck a l'orange by Germaine Greer.
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Duck A L'Orange. Roasted Duck with Orange Sauce. Traditional French Duck Recipe.
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 A L'Orange is truly memorable. For the full recipe in printable format, please visit our website at
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Ingredients
1.8kg Duck
4 Oranges
95g Light brown sugar
125ml Cider vinegar
80ml Grand Marnier
30g Butter
Instructions
Cut an orange in half and put it to one side.
Cut away any excess skin and fat from the neck and tail of the duck.
Cut through the skin along the breast bone, then using your shears cut through the breast bone. Open up the duck and press down on the pelvis firmly to flatten it.
Pat the duck dry, then rub the skin thoroughly with the orange halves.
Place the duck on a rack in a roasting pan and using a carving fork, prick skin all over to allow the fat to render out.
Roast the duck in a preheated oven at 150c or 300f and roast for 45 minutes.
While the duck roasts, heat a pan over medium low heat and melt the sugar, tipping the pan or stirring the sugar to ensure even browning.
Pour in the vinegar, standing back from the pan, as it will spatter. The sudden temperature change will make the melted sugar turn to toffee.... this is normal.
Keep stirring, bring the solution to a boil, and boil for 3 to 4 minutes. By this stage the toffee will have mostly dissolved, then add the orange juice and grand marnier.
Bring this back to a boil and boil for 2 minutes, then remove the pan from the heat.
After the initial 45 minutes of roasting, remove the duck from the oven and drain any fat from the pan. Raise the temperature of the oven to 180c or 350f, spoon some of the orange sauce over the duck and return it to the oven for a further 45 minutes.
Remove the duck from the oven every 10 minutes and spoon a bit more of the sauce over the bird.
After 45 minutes, remove the pan from the oven and transfer the duck to a platter and cover it with foil.
Skim any excess fat from the pan then strain the juices through a sieve back into the frying pan, and add the orange zest and butter. Reheat this over medium heat until it just comes to a boil.
Cut the duck in half up the spine, transfer the halves to platters and spoon the orange sauce over the duck before serving.
Darius is STAR STRUCK When he Sees Rico at HEB, & Hot Topics!
Darius is STAR STRUCK When he Sees Rico at HEB, Special Guest Co-Host & Hot Topics!
Roast Duck a l'orange | The French Chef Season 1 | Julia Child
Julia Child demonstrates the most popular way to serve a duck -- roasted and a lo'orange. Julia shows you how to prepare a duck for roasting, how to prepare an orange sauce and how to serve and carve a roast duck.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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