Best 3 Canard A Lorange Super Facile Super Easy Duck A Lorange Recipes
Tantalize your taste buds with Canard à l'Orange, a classic French dish that combines the richness of duck with the vibrant flavors of orange. This regal dish has graced tables for centuries, captivating diners with its perfect balance of sweet and savory. Our collection of recipes offers a range of options, from traditional methods to modern interpretations, ensuring that every palate can savor this culinary masterpiece.
Journey through the culinary history of Canard à l'Orange, tracing its origins from the royal courts of France to its current status as a beloved dish worldwide. Discover the unique characteristics of duck meat, its rich flavor, and the importance of selecting the right cut for this dish.
Explore the vibrant flavors that accompany Canard à l'Orange, from the sweet and tangy orange sauce to the aromatic herbs and spices that enhance the duck's natural flavors. Learn about the significance of using fresh oranges and the techniques for achieving the perfect balance of flavors.
Immerse yourself in the step-by-step instructions provided in our recipes, guiding you through the process of preparing Canard à l'Orange with precision. From searing the duck to creating the delectable orange sauce, each step is explained in detail, ensuring success even for novice cooks.
Indulge in variations of this classic dish, such as the Canard à l'Orange with Grand Marnier, which adds a touch of sophistication with the inclusion of this orange liqueur. Discover the secrets of preparing a flavorful Confit de Canard à l'Orange, where the duck is slowly cooked in duck fat and then finished with the tangy orange sauce.
Uncover the artistry behind the presentation of Canard à l'Orange, learning how to arrange the duck and orange slices on the plate to create a visually appealing dish. Explore the perfect accompaniments, from roasted vegetables to fluffy mashed potatoes, that complement the richness of the duck and the vibrancy of the orange sauce.
Our comprehensive guide to Canard à l'Orange provides everything you need to master this iconic dish. Embark on a culinary adventure, savor the exquisite flavors, and impress your loved ones with this timeless classic, elevated by our expert tips and variations.
CLASSIC FRENCH DUCK A L'ORANGE
This is an adaptation of Julia Child's recipe for French duck a l'orange, a dish that is a classic for a reason. Use fat ducks for this, either wild or domesticated. A small, fat goose is another option.
Provided by Hank Shaw
Categories Main Course
Time 2h
Number Of Ingredients 10
Steps:
- Use a needle or sharp knife point to pierce the skin of the fat ducks all over, taking care to not pierce the meat itself; go in at an angle. This helps the fat render out of the bird. Salt the ducks well and preheat the oven to 325°F.
- Put the ducks in an ovenproof pan. I rest them on celery leaves to prop them above the level of the pan; this helps them crisp better. If you want, surround the duck with some root vegetables. Roast for 90 minutes.
- Take the pan out and increase the heat to 425°F. When it hits this temperature, put the birds back in the oven and roast until the skin is crispy, about 15 to 20 minutes.
- Meanwhile, boil the vinegar and sugar in a small pot until it turns brown. Pour in the stock little by little, stirring all the while. Set aside.
- Shave the peel off the oranges, grating some fine and keeping the peel of 2 oranges in large pieces. Juice 2 oranges. Cut segments from the other 2 oranges. Here is a tutorial on how to do that.
- When the ducks are ready, remove them from the oven and let them rest on a cutting board.
- Finish the sauce. Bring it to a simmer, then add about 1/2 cup of orange juice and the large bits of peel. Simmer 5 minutes. Whisk together a little of the sauce with the starch, and, when it's mixed well, stir it into the saucepot to thicken. Add the Grand Marnier and enough salt and orange bitters to taste. Swirl in the butter one tablespoon at a time.
- To serve, carve the duck and arrange on plates. Give everyone some orange supremes and pour over the sauce. Garnish with the grated zest, and serve with good bread, mashed potatoes or celery root, or polenta.
Nutrition Facts : Calories 980 kcal, Carbohydrate 31 g, Protein 26 g, Fat 81 g, SaturatedFat 29 g, Cholesterol 160 mg, Sodium 410 mg, Fiber 3 g, Sugar 26 g, TransFat 1 g, ServingSize 1 serving
DUCK A L'ORANGE
Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.
Categories Citrus Duck Herb Roast Orange White Wine Gourmet
Yield Makes 4 servings
Number Of Ingredients 27
Steps:
- Roast duck:
- Put oven rack in middle position and preheat oven to 475°F.
- Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.
- Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.
- Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
- Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.
- Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.
- Make sauce:
- While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.
- Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.
- Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.
- Available at D'Artagnan (800-327-8246).
CANARD A L'ORANGE SUPER FACILE (SUPER EASY DUCK A L'ORANGE)
The delicious flavor combination of duck and orange are brought together in this dish. Duck legs are cooked until meltingly tender in a zesty orange sauce. Enjoy with freshly cooked rice.
Provided by stella
Categories French Recipes
Time 1h18m
Yield 6
Number Of Ingredients 7
Steps:
- Season duck legs with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add duck legs; cook until skin starts to brown, about 4 minutes per side. Transfer to a large plate.
- Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in cornstarch until dissolved. Return duck legs to the skillet. Pour in orange juice and water. Simmer, covered, until duck legs are very tender, about 40 minutes.
- Uncover skillet and simmer until sauce thickens, about 10 minutes. Pour sauce into a bowl and stir in zest of 1 orange.
- Place duck legs on serving plates. Spoon sauce on top. Garnish with remaining orange zest.
Nutrition Facts : Calories 117.1 calories, Carbohydrate 5 g, Cholesterol 33.1 mg, Fat 6.4 g, Fiber 0.9 g, Protein 9.7 g, SaturatedFat 1.1 g, Sodium 62 mg, Sugar 2.5 g
Tips:
- To achieve a crispy duck skin, ensure the duck is thoroughly dried before cooking. You can use paper towels to pat it dry or air dry it in the refrigerator for a few hours.
- For a more flavorful sauce, use a combination of orange juice, orange zest, and Grand Marnier. You can also add other spices and herbs like thyme or rosemary to enhance the taste.
- To prevent the sauce from curdling, whisk the egg yolks and cream together in a separate bowl before adding them to the sauce. You can also add a small amount of cornstarch to the sauce to thicken it.
- Serve the duck immediately with the orange sauce, roasted vegetables, and mashed potatoes. You can also garnish it with fresh orange slices or parsley.
Conclusion:
Canard a l'Orange is a classic French dish that can be easily prepared at home. With its crispy duck skin, flavorful orange sauce, and roasted vegetables, it is a delicious and impressive meal that is perfect for special occasions. By following these tips, you can create a restaurant-quality duck a l'orange that will surely impress your family and friends.
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