Crispy Duck Breast w Orange Sauce, Duck à l'orange Haricot Vert, Pomme Puree. #stayhome #withme
Crispy Duck is one of the most delicious foods one can eat! Perfectly crispy skin, succulent juicy meat, it's quite extraordinary. Many people are intimidated in making Duck à l'orange, but this preparation is SIMPLE and DELICIOUS! You just need to pay attention to the duck breast when cooking it.
You can serve this with any side dish you prefer, but today I am making a nice creamy pomme puree aka mashed potato and French green beans.
The green beans are just blanched in salted, boiling water and then shocked in an ice bath. Then sauteed with a little olive oil.
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Here are the recipes:
Duck à l'orange (1 serving)
1 duck breast, 7-8 oz
Orange sauce:
1 tbsp sugar
2 tbsp orange juice
2 tsp white wine vinegar
3 tbsp chicken or duck stock
1 tbsp butter
1 tsp flour
1 tsp orange zest
salt and pepper
(OPTIONAL: 1 oz cognac)
Maldon salt for garnish
1/2 tsp olive oil to drizzle on the pototoes
Pomme puree:
1 russet potato
1/2 stick of butter
1 oz heavy cream
salt
I peeled and cubed the potatoes. Boiled them until tender. Then put them through a ricer. Then slowly melted the butter into the hot potatoes. Add cream. Season with salt.
How To Make Duck à l'Orange Easy
Easy Classic French Duck à l'Orange, My Method. Duck à l'Orange is probably one of the most classic, yet sadly most bastardized dishes of all of French cuisine. Done right, it's incredible; crunchy skin with incredibly juicy meat offset by a semi-sweet orange sauce. Done wrong, you'll end up eating fatty rubbery skin, tough meat, and an overly sweet sauce.
Versions of duck à l'orange have been around forever. Just this morning I was reading a cookbook written by Louis Eustache Ude in the early 1800s. His version featured roasting a duck with a small bitter orange variety known as 'bigarade' in France, or marmalade oranges. The idea was to keep a sweet and sour balance to the sauce. This trend continued in the 1940s and 50s in France. But somewhere during the 1970s and 80s duck à l'orange became known as duck cooked in any method buried under an overly sweet sticky sauce. And then disappeared into the lost annals of great cuisine.
My easy version is a return to the classics.
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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.
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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:
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!
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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.