Duck A L'Orange
Duck A L'Orange

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, duck a l'orange. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Duck A L'Orange is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Duck A L'Orange is something which I have loved my whole life.

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, orange duck, or canard à l'orange is a French dish in cuisine bourgeoise consisting of a roast duck with a bigarade sauce.

To get started with this recipe, we have to prepare a few ingredients. You can have duck a l'orange using 15 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Duck A L'Orange:
  1. Prepare You will need a..
  2. Prepare Large saucepan with a lid
  3. Get Fine Grater
  4. Get Large Baking Tray
  5. Prepare Colander
  6. Take Frying Pan and Measuring Jug
  7. Prepare 3 carrots
  8. Make ready 2 large potatos
  9. Prepare 1 Orange
  10. Get 1 bunch Leafy Parsley
  11. Prepare 1 tsp Sugar for the carrots
  12. Take 30 g Unsalted Butter
  13. Take Duck Breast (or chicken breast)
  14. Make ready 100 ml water for the sauce
  15. Take cube Chicken stock

And because he's roasting whole ducks, he cooks them until they're well done, which results in the crispiest skin and best flavor. The recipe for this classic French dish is based on one in James Peterson's Glorious French Food. In this classic French preparation, a whole duck is broken down, cooked to golden brown, crisp-skinned perfection and served with a rich orange sauce. Duck à l'orange requires one whole roasted duck.

Steps to make Duck A L'Orange:
  1. Preheat the oven to 200°c or gas mark 6
  2. Bring a large saucepan of water to the boil with 1/4 tsp of salt
  3. Trim the carrots (no need to peel), quarter lengthways and chop into batons (long ways) or just chop round.
  4. Peel and chop the potatos into chunks and place into the now boiling water.
  5. Now zest and halve the orange, squeeze the juice into a small bowl and set aside. Also finally chop the parsley.
  6. Put the carrots into a bowl, add drizzle of oil and season with salt and peppers and the sugar, make sure they are covered then place onto a baking tray, keep the bowl for later, cook for about 20-25 minutes cook until golden, turn halfway through cooking. You can steam the carrots if wanted as I have :)
  7. Now onto the potatos, once they are soft drain I'm a colander and season with salt and pepper, a splash of milk then throw the parsley and half the butter, then mash all together.
  8. Put your orange zest in the bowl you used for the carrot prep, put salt and pepper in and place the duck (or chicken) into the bowl and coat in the zest, set aside.
  9. Place a frying pan on a medium-high heat no oil and once hot lay the duck in the pan skin-side down, fry until the skin is golden, 5 mins. Then turn and cook for 1 min on the other side. After cooked place into the carrot tray skin side up and roast on the top shelf of your oven until cooked fully, 10-12 mins.
  10. While Duck is in the oven discard all but 1/2 tbsp of duck fat from the pan and pop back on medium heat, add the water, chicken stock and 3/4 of the orange juice. Stir, bring to the boil and simmer, stirring occasionally until the liquid had reduced by half, 3-5 minutes.
  11. Once the duck is cooked remove from the oven to a broad, leave to rest for a few minutes, the duck is cook once it's not pink inside anymore.
  12. Now the sauce has reduced, remove from the heat and stir the remaining butter until melted. Taste and add more of the orange juice if you like it a little more orangey.
  13. Thinly slice the duck and serve on a plate with the mash and carrots and drizzle the side over the duck.
  14. Final step… enjoy! 🍽

Sure, you can do cute versions that feature only perfectly medium-rare duck breasts, but that doesn't make nearly as beautiful a centerpiece. Plus, it kind of misses a key attribute of the original, which is meat that's been cooked until it's more or less. Transfer orange peel to a work surface; discard remaining solids in sieve. Slice peel into thin strips (remove white pith for a more refined look, if desired); set aside. Duck a l'orange is possibly one of the most copied French recipes of all time.

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