DUCK à L'ORANGE
If you wish to impress guests, try this recipe. It's a classic recipe and it is NOT difficult to make. The ingredients are freely available. Just keep in mind that the average duck has little meat on its carcass: once you've served the two breast halves, you're left with child's portion legs. It sounds extravagant, but I buy 1 average duck per 2 persons. (Very large birds can be tough, beware). Whatever is left, can be used to make a wonderful soup (with a few tweaks). As duck has a lot of fat, I prefer to pre-roast it, breasts pricked, to render some of the fat, before I start with the recipe. To prevent oven spatters, use an oven bag for this pre-roasting. You should, however, keep the fat which cooks out and (think of French cooking!) use it to roast potatoes. It was heartening to read recently the chemical breakdowns of animal fats: turns out they have lots of mono and poly-unsaturates too, and duck and goose fat are not at all bad for us!
Provided by Zurie
Categories Duck
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 deg F/200 deg Celsius.
- Prick the duck breasts, put ducks into 2 oven bags, put in an oven tin, and roast in the preheated oven for 1 hour.
- During that time, boil sugar and vinegar together in small heavy-bottomed pot until it's like toffee.
- Also grate the rind from the oranges, avoiding the white pith, and then juice the oranges. Quantity is not all-important.
- VERY carefully pour in the cup of broth or stock -- it wil sizzle and bubble, so stand back a little.
- Add the orange juice, rind and the brandy. (Rum will do in a pinch if you really have none of the liquors mentioned, but other hard liquors are not the same in this case as brandy or an orange liqueur).
- Stir the sauce mixture with a whisk over very low heat until the "toffee" has melted into the juice and booze.
- Take the ducks from the oven, cut open the bags, and remove the ducks carefully to a suitable container. What you do with the fat is your decision -- !
- Carve off the four breast pieces neatly, and cut off the legs in 4 whole sections. Do not divide up.
- Arrange the breasts and legs neatly in an oven dish, ladle over the sauce, and return the dish to the still-hot oven for about 20 minutes more, or until duck is tender. (We will not bother with underdone breasts in this recipe). DO NOT BASTE.
- Don't clean the small pot: you'll need it again.
- (If your oven is as hot as mine, turn the heat down to 350 deg F/180 deg C for this last part of the roasting).
- Now fry the flaked almonds in the melted butter until pale brown -- keep a watch, they burn quickly.
- Take the duck from the oven, transfer the pieces to a heated serving platter, sprinkle with salt, and scatter over the almonds. Keep warm, uncovered.
- Return the sauce in the oven dish to the small pot, add the chopped celery and onion, and simmer only until celery softens. Taste for seasoning, using some salt and pepper.
- Pour the sauce into a gravy boat, or if a lot has cooked away, ladle around duck on platter. (Not on the duck -- it will lose its crispness).
- Surround duck with thinly-sliced orange slices, if you want.
- Serve with basmati rice or South African Yellow Rice, and a green vegetable such as young green beans.
Nutrition Facts : Calories 1901.4, Fat 177.2, SaturatedFat 58.9, Cholesterol 331.4, Sodium 311.9, Carbohydrate 20.8, Fiber 3.3, Sugar 16.1, Protein 52.3
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Bhuwan Ghalan
[email protected]This duck l'orange recipe is a keeper! It's easy to follow and the results are amazing. The duck is cooked to perfection and the sauce is flavorful and tangy. I highly recommend it!
Mif Ta
[email protected]I've made this duck l'orange recipe several times, and it's always a hit. The sauce is amazing and the duck is always cooked perfectly. I highly recommend it!
Yandeh Gomez
[email protected]This was my first time making duck l'orange, and it turned out great! The sauce was delicious and the duck was cooked perfectly. I'm so glad I tried this recipe.
Harsh Patel
[email protected]The duck l'orange was delicious! The sauce was tangy and flavorful, and the duck was cooked perfectly. I'll definitely be making this again.
Amar Sopno
[email protected]This is the best duck l'orange recipe I've ever tried. The sauce is incredible and the duck is cooked perfectly. I'll definitely be making this again.
Abdallah Alhassan
[email protected]I've been looking for a good duck l'orange recipe for a while, and this one is perfect. The sauce is flavorful and the duck is cooked to perfection. I highly recommend it!
Luis Aguilar
[email protected]I made this for a dinner party and it was a huge success. The duck was cooked perfectly and the sauce was amazing. Everyone loved it!
Eric Maloy
[email protected]This recipe is a winner! The duck l'orange was a hit with my guests. The sauce was divine, and the duck was cooked to perfection.
Mena Mohamed Abdalla
[email protected]I followed the recipe exactly, and the duck l'orange was delicious. The sauce was tangy and flavorful, and the duck was cooked to perfection.
Shehri Sial
[email protected]This was my first time making duck l'orange, and it turned out great! The sauce was flavorful and the duck was cooked perfectly. I'll definitely be making this again.
Farhana bipul
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of duck, but I was pleasantly surprised. The sauce was amazing, and the duck was cooked perfectly and very tasty.
Cynthia Sarfoa
[email protected]I've made this duck l'orange recipe several times, and it always turns out great. The sauce is delicious and the duck is always tender and juicy. I highly recommend it!
Harry Miller
[email protected]This duck l'orange recipe is a keeper! The sauce was tangy and flavorful, and the duck was cooked to perfection. I served it with roasted potatoes and asparagus, and it was a hit with my family and friends.