Recipe: Tasty Duck A L'Orange

Recipe: Tasty Duck A L'Orange Delicious, fresh and tasty.

Duck A L'Orange. 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. Place the orange half inside the duck, pushing towards the neck end to help support the breast.

Another dish called canard à l'orange is a braised rather than roasted.

In that case, it is cooked until spoon-tender.

Because a single duck rarely has enough meat to feed more than two or three people, Jacques Pépin prepares two ducks side by side when serving this classic dish to guests.

You can cook Duck A L'Orange using 28 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Duck A L'Orange

1. It’s 4 medium of Duck Breast skin on.

2. You need of Dry Rub.

3. Prepare 2 tbsp of Sea Salt.

4. It’s 1 1/2 tbsp of Course Black Pepper.

5. Prepare 1/2 tbsp of Adobo.

6. You need 2 tsp of Onion powder.

7. You need 2 tsp of Garlic powder.

8. You need 2 tsp of Season Salt.

9. You need 2 tsp of Raw Sugar.

10. It’s 1 tsp of Smoked Paprika.

11. You need 3/4 tsp of Dry Thyme Leaves.

12. It’s 1/2 tsp of Marjoram.

13. Prepare 1/2 tsp of Cumin.

14. You need 1/2 tsp of Ground Coriander.

15. Prepare 1/4 tsp of Celery Salt.

16. Prepare 1/4 tsp of Cayenne powder.

17. It’s of Orange Sauce.

18. You need 1/2 stick of Butter.

19. You need 3 tbsp of Dark Brown Sugar.

20. It’s 3 tbsp of Orange Juice.

21. Prepare 1 tbsp of Cider Vinegar.

22. You need 1/2 tbsp of Orange Marmalade.

23. It’s 1 tsp of Sea Salt.

24. Prepare 1 tsp of Black Pepper.

25. You need 3/4 tsp of Arrowroot.

26. You need 1/3 tsp of Red Pepper Flakes.

27. It’s of Side.

28. Prepare 1 cup of White Rice.

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 a l'orange is possibly one of the most copied French recipes of all time.

Duck A L'Orange step by step

1. Preheat the oven to 350°F..

2. Mix rub ingredients together & cover the duck in seasoning then let sit for about 15-30 minutes. Once the meat has absorbed the seasoning, place the duck in the oven..

3. Melt the butter & the sugar together over medium heat until it has a nice brown color..

4. Add the rest of the ingredients & continue to simmer over low heat until everything is thoroughly combined & dissolved..

5. After about 30-45 minutes baking & once the duck has reached an internal temp of 150°F paint on the Orange Sauce then put the duck back in the oven for another 10- 15 minutes allowing the sauce to tack onto the meat..

6. I like to serve this with traditional white rice on the side. You can use extra sauce in the rice as well..

The recipe features seared duck breast glazed with a sweet orange sauce and has been a.

Duck à l'orange requires one whole roasted duck.

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.