Add the orange sauce to the roasting pan along with the slurry and cook 1 to 2 minutes until thickened. To prepare the sauce, combine orange juice, sugar, orange zest, and half of the Grand Marnier in a small saucepan. This site uses Akismet to reduce spam. Turn the breasts over again and brush with 30 ml (2 tbsp) of marmalade. Cut off the first two wing joints of the ducks and reserve. Add Grand Marnier to the pan and cook off the alcohol, scraping the pan continuously with a large wooden spoon. Learn how your comment data is processed. Add the Grand Marnier and remove from heat. Spoon the sauce onto plates and arrange the duck over the sauce. Make the Duck a l'Orange Pat dry the two half breasts with paper towels. Score the duck all over and season with salt & pepper. Slice the duck breasts on an angle and serve with the Grand Marnier Sauce, top with some orange peel or zest. Whether your goal is to impress guests at home or simply to prepare a memorable meal for friends at the duck club, surprise them with a dish that looks, and tastes, like something that might be available in a fine restaurant. Cooking Time: less than 12 minutes BUY BOOK>, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window). Preparation Time: 10 minutes Duck à l’Orange Duck Breast, Gastrique, Grand Marnier. Heat duck fat in a heavy skillet over medium heat for 2 minutes. Bring to a boil, uncovered, over medium-high heat. Reduce heat to medium and simmer until the liquid is reduced to 2–3 tablespoons. https://www.foodnetwork.com/recipes/duck-a-lorange-recipe20 On special occasions, however, I want a duck dinner to be more than just a feeding frenzy. Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Transfer the skillet to the oven and bake for 7 to 8 minutes. It's not any old orange sauce, though, it's a specific one—sauce bigarade. Transfer the duck to a plate and lightly cover with foil for 5 minutes. Remove breast to a small baking sheet lined with parchment, a baking pan will do as well. I finished roasting the https://www.epicurious.com/recipes/food/views/duck-a-lorange-102145 My style of waterfowl cooking is typically fast and furious. Many of my wild game meals involve eating grilled duck while standing around a fire at a remote duck camp. Here, the old-time flavor of duck a l'orange combines with ease of roasting Cornish hens in a recipe for entertaining. Serve it with a starchy side dish and seasonal vegetables. 1/3 cup Grand Marnier liqueur. Cook duck, skin side down, in a medium nonstick frypan over medium-low heat for 15 minutes. Your email address will not be published. Place the trimmed and seasoned duck on an oven rack over a roasting dish, breast side down and roast slowly for 1 hour. Asparagus, Shallots, Meyer Lemon and Fingerling Potatoes roasted with Duck Fat & Herbs and Mixed Greens, Baby Beets, Sweet, Marinated Onions, Fromage Blanc and Vanilla Bean Cheesecake, Bittersweet Chocolate Glaze, Brandied Morello Cherries ️ ️ ️ ️ ️ If time allows, wrap the seasoned duck in plastic wrap and refrigerate for 1-2 hours. Furthermore, believe it or not, duck meat itself is surprisingly lean. Notify me of follow-up comments by email. Learn Chef Debbi's pantry essentials and how to substitute ingredients for pantry staples in her basic recipes for quick and easy meals. Prepared in a separate pan, the sauce will be vibrant and colorful. Transfer duck … Brush the duck … https://www.pattysaveurs.com/en/among-friends/537-duck-a-l-orange.html Wild Duck Breasts with Grand Marnier Sauce - Armadillo Pepper Sprinkle duck with salt and pepper. Migration Alert: Mild Weather Impacts Bird Distribution in Central Flyway, Impress dinner guests with a simple but elegant recipe, 1 cup freshly squeezed orange juice, strained, 3/4 cup chilled butter, cut into 6-7 pieces. Let rest, skin-side up, at room temperature, for 15 minutes. Turn the breasts over and continue cooking for another 2 minutes. Score the duck breast skin without cutting into the breast, cut in a criss … Use a needle or sharp knife point to pierce the skin of the fat ducks all over, taking care to … In a large ovenproof skillet, sear the breasts, skin side down, for 2 to 3 minutes over medium-high heat. Place … 2. Grilled beer can duck à l’orange - Using a small knife, cut orange zest (orange part only) into thin strips about 1.5 to 2 cm wide x 4 cm long (8-10 strips). Score the duck breast skin without cutting into the breast, cut in a criss cross pattern. Flip duck breasts and cook until … Save my name, email, and website in this browser for the next time I comment. Set aside with rest of orange, quartered. Season the duck breast on both sides with sea salt and pepper. Heat a sauté pan over medium high heat until hot and sear the breast skin side down, do not put oil or butter into the pan, you’ll have plenty of rendered duck fat shortly. Remove the fat in the roasting pan and turn the duck breast up, cook for 40 more minutes. Remove from oven and let rest while you finish the sauce. Unlike chicken or turkey, duck is comprised of all dark meat, including the breasts. Preheat oven to 160 C. Remove the tail and any excess skin ro cavity fat. The sauce is what puts the orange in it. Top the duck with shredded green onions. with. High heat, a splash or two of liquid ingredients, a handful of herbs or vegetables, and we're ready to eat. Slash through the fat on the breast with a sharp knife to create a crisscross pattern. Transfer the duck to a plate and lightly cover with foil for 5 minutes. Required fields are marked *. Many wild game newcomers may already be a bit apprehensive about eating duck in the first place, so both flavor and presentation are important when choosing a recipe for a dinner party or other special occasion. Chicken Marsala for a Quick, Easy Weeknight Dinner, 1 cup freshly squeezed orange juice, strained, 3/4 cup chilled butter, cut into 6-7 pieces. Optional Seasoning Time: 1-2 hours Flip the duck breasts and cook for another 3 minutes (for medium rare), then remove from heat and rest on aluminum foil. Heat a large skillet over medium heat and brown the fillets on both sides or until medium-rare, about 4 minutes per side. Do not use a pan that’s too big or the fat will burn as it’s rendered, place a probe thermometer into the center of the breast and cook until temperature reaches 135°. Your email address will not be published. Combine orange juice, sugar, orange zest, and half of the Grand Marnier in a small saucepan. Chop the … Slice duck diagonally into 1/4-inch-thick slices. Being careful not to cut into the meat, score the skin on each duck breasts in a crosshatch … https://theheritagecook.com/the-flavors-of-france-duck-breasts-a-lorange If you're introducing someone to the flavors of waterfowl, it's best not to plop a whole roast duck on their plate and let them fend for themselves. Place the duck breasts skin side down on the pan and sear for 2 minutes over high heat, then reduce to low heat and continue cooking for another 3 minutes. Generously season with salt and rub salt into each breast. All too often, duck is considered a greasy or fatty meat. Salt and pepper the duck breasts. Whisk chicken stock, This will help release the fat, and the fat will crisp up when cooked. This dish can also be made in one pan by putting the sauce ingredients on top of the duck breast fillets as they cook, but the color of the sauce will be darker and less impressive. 3. 3/4 cup chilled butter, cut into 6-7 pieces. Season both sides of breasts with salt and pepper. For the first-time cook, the duck might come across as a little daunting. Score the skin around the drumsticks, this will expose the bone during cooking. In a small bowl, combine the Grand Marnier and cornstarch. Bring to a boil, uncovered, over medium-high heat. Remove the pan from the heat and whisk in butter, a few pieces at a time, until thoroughly blended, and then whisk in the remaining Grand Marnier. Remove the pan from the heat and whisk in butter, a few pieces at a time, until thoroughly blended, and then whisk in the remaining Grand Marnier. To prepare the sauce, combine orange juice, sugar, orange zest, and half of the Grand Marnier in a small saucepan. 1 cup freshly squeezed orange juice, strained. Heat a large skillet over medium heat and brown the fillets on both sides or until medium-rare, about 4 minutes per side. A roast duck is essential for duck à l'orange, but it's not what defines the dish. Turn duck and continue cooking until a meat thermometer inserted into thickest part of breast registers 160°F, about 15 – 20 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Rub the duck breast fillets with olive oil, salt, white pepper, and ground coriander. Not knowing it is what has led to so many sickly sweet versions. When the breast is nicely browned turn and cook the other side, turn the heat down on the pan if needed. 1 tablespoon orange zest. 1. How to make duck à l’orange? Serves: 4. Historically, the first true recipe for duck a l’orange did not appear until the 19th century in the book The French Cook, by Louis Eustach Ude but it was called, “Ducklings à la Bigarade“, and it had what was referred to as a “bitter orange citrus sauce” accompanying the dish.Since its inception, duck à l’orange has remained a true classic well into the 21st century. As an alternative to cooking with liqueur, you can substitute 2 tablespoons of orange juice concentrate and a drop or two of vanilla extract in place of the Grand Marnier. Knowing this is the key to getting duck à l'orange right. Add the Grand Marnier and remove from the heat. Add the butter 1 tablespoon at a time while stirring, until combined. This is a very nice, simple way to replicate the classic 'Canard à l'Orange'. Preheat oven to 350°. 2. 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