Recipe: Appetizing Duck a L’Orange

Duck a L’Orange. Season the breasts on both sides with salt and pepper. Duck a l'orange is possibly one of the most copied French recipes of all time. Stir together salt, coriander, cumin, and pepper.

Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. For orange sauce, in a small saucepan, combine orange juice concentrate and water; bring to a boil. Combine cornstarch and cold water until smooth. You can cook Duck a L’Orange using 16 ingredients and 14 steps. Here is how you cook it.

Ingredients of Duck a L’Orange

1. Prepare 2 (6 oz) of Duck Breasts.
2. Prepare 12 oz of Yukon Gold Potatoes.
3. It's 5 tsp of Red Wine Vinegar.
4. Prepare 2 tbsp of Apricot Jam.
5. It's 2 tbsp of Sour Cream.
6. Prepare 2 oz of Arugula.
7. Prepare 1/4 oz of Thyme.
8. You need 1 of Shallot.
9. Prepare 1 of Orange.
10. It's 1 tbsp of Chicken Stock Concentrate.
11. You need 2 tsp of Dijon Mustard.
12. Prepare 1/2 oz of Almonds.
13. You need 1 tsp of Sugar.
14. Prepare 2 tsp of Olive Oil.
15. It's 2 tbsp of Butter.
16. You need of Salt and Pepper, to season.

I resisted making duck a l'orange for many years. Classic French duck a l'orange is a quasi-modern interpretation of a very old recipe that combines duck and orange, one called duck bigarade I've been making for more than a decade. Duck à l'orange is a French sweet and sour dish, which is unusual in traditional French cooking. It consists of roast duck served with an orange sauce, and it is actually quite easy to prepare.

Duck a L’Orange instructions

1. Peel potatoes, and dice into half inch thick pieces. Place in a large pot with a few thyme, sprigs and enough salted water to cover by two inches. Bring to a boil and cook until tender, 15 to 20 minutes..
2. Remove and discard time sprigs. Reserve half cup of the water from potatoes, then drain in return potatoes to pot. Keep covered off heat until ready to mash..
3. Meanwhile, Pat duck breast dry with paper towels; season all over with salt and pepper..
4. Place skin side down in a large skillet under medium heat, Carefully reserving fat in a small bowl as it renders until skin is crisp, 15 to 20 minutes..
5. While duck cooks, halve and peel shallot; thinly slice half. Tossed sliced shallots in a separate small bowl with half a vinegar, sugar, and a big pinch of salt and pepper..
6. Zest orange until you have 1 teaspoon worth. Halve orange, squeeze juice from one half into a third small bowl. Peel remaining orange half and diced into half inch pieces..
7. Take bowl with orange juice, add jam, chicken stock concentrate, half the orange zest, and remaining vinegar. Mix well..
8. Strip time leaves from remaining sprigs until you have 1 teaspoon; roughly chop leaves..
9. Once duck skin is crisp flip over and cook to desired doneness, 3 to 5 minutes. Transfer to a cutting board to rest..
10. Add chopped time to same pan over medium heat and cook until fragrant 30 seconds. Stir an orange juice mixture and bring into a simmer. Cook until thickened 2 to 3 minutes. Stir in 1 tablespoon butter until melted. Turn off heat..
11. Heat pot with green potatoes over medium low heat. Match with sour cream and 1 tablespoon butter until smooth and creamy, adding splashes of reserve potato water as needed. Stir in reserve duck fat to taste. Season with salt and pepper, and keep covered off heat..
12. In a large bowl, combine pickling liquid from shallot, mustard, large drizzle of olive oil, remaining orange zest, and a pinch of salt and pepper. Toss with arugula, pickle shallot, diced orange, and almonds. Season with salt and pepper..
13. Sliced duck crosswise. Divide between plates along side with salad and potatoes. Spoon sauce over duck..
14. Serve and enjoy!.

If you can roast a chicken, you can cook a duck. Classic crispy duck a l'orange makes for a perfect holiday or special event dinner. Super juicy and flavorful meat with a crispy, seasoned skin. Looks are deceiving for a duck. Duck à l'orange requires one whole roasted duck.