Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck. If you can roast a chicken, you can cook a duck. After that reduce the heat to gas mark 4, 350°F (180°C), and continue to roast for a further 2½ hours. Garnish with watercress and serve immediately. Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, Win a set of Delia Online Tins and Liners with Grana Padano, Keeping a cake with just a marzipan topping, Confit of Duck with Port and Sour Cherry Sauce, Crisp Roast Duck with a Confit of Rhubarb and Ginger, Rillettes of Duck with Confit of Cranberries, Roast Seville Orange-glazed Duck with Port Wine Sauce. From time to time during the cooking remove the tin from the oven and drain off the fat into a bowl (it's wonderful for roasting potatoes). 2 oranges. Let these cook together for a minute or two as you stir and scrape off all the residue from the sides of the tin. Drain all but one-quarter cup of the duck fat from the pan (reserve fat for another use). 3 tablespoons granulated sugar. What is duck à l’orange? My husband loves duck, so I prepare this entree each year for his birthday dinner. When the duck is ready, remove to a carving board to rest, covered with a loose bit of foil and a tea towel. Place the duck breasts skin side down in a cold pan large enough to hold the duck breasts. During the last 5 minutes carve the duck by using a sharp knife to cut it into quarters. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Ducks – or, if they are under two months old, ducklings – come in a variety of breeds and sizes, anything from 2 lb (900 g), to 7 lb (3.2 kg) at Easter and Christmas. Although the dish is now thought to be French, the Italians, of course, claim it originated in Italy. 4 shallots, finely diced. I’ve previously posted a recipe for Orange sauce for duck or lamb, but of late I’ve discovered a much quicker and easier way of cooking a duck breast fillet that almost makes the sauce itself. The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour. Make the Duck a l'Orange. The sauce is what puts the orange in it. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the centre, about 4 minutes more. 2 tablespoons arrowroot blended with. Heat duck fat (or oil) in a heavy pan over medium heat for 2 minutes. Photo: flickr user avlxyz. 4 tbsp honey. An Embarrassingly Easy Take On Duck A l’Orange, With Carrots Too. Win a set of Delia Online Tins and Liners with Grana Padano, Keeping a cake with just a marzipan topping, 1 duck with giblets, weighing approximately 5-6 lb (2.25-2.75 kg), 1 heaped teaspoon fine-cut Seville orange marmalade, 1 level teaspoon coriander seeds, crushed, 3 level tablespoons Seville orange marmalade, Confit of Duck with Port and Sour Cherry Sauce, Rillettes of Duck with Confit of Cranberries, Crisp Roast Duck with a Confit of Rhubarb and Ginger, Glazed Smoked Loin of Pork with Cumberland Sauce, Shoulder of Lamb Stuffed with Rice and Olives. Sweet, juicy and rich, duck is delicious in all kinds of dishes. For a slightly different flavour, substitute cumquat marmalade in the sauce. It consists of roast duck served with an orange sauce, and it is actually quite easy to prepare. Increase the heat to 200°C/fan 180°C /gas 6 and roast the duck for 15 minutes to crisp the skin. Turn off the heat and move the duck breast to a plate. Cook on medium-low heat for about 8 mins or until the fat is crisp and golden. Ingredients. Ingredients. Posted on 2009-03-08 2010-05-01 by Patrick. Ten minutes before the end of the cooking, mix the marmalade and port to make the glaze and brush all over the skin of the duck and return it to the oven for its final cooking. Add the zest, Cointreau, and simmer for another 15 minutes. Let the skin of the duck breast slowly cook until deep golden brown and crispy - about 15 minutes. Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. This dish is very simple and quick to prepare. 2 cups strong, brown duck stock. Makes about 1 cup. Duck. Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes. 4 brightly colored navel oranges. 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.. Another dish called canard à l'orange is braised rather than roasted. Sprinkle both the meat side and the fat with a little sea salt and pepper. Place the duck in a roasting tin, and prick the fleshy parts with a skewer. Season both sides of breasts with salt and pepper. 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. Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, 8 fl oz (225 ml) stock made with the duck giblets (click on link below for recipe). Not … Luv-a-Duck’s brand new “Simply Impressive” campaign has officially aired. Add some steamed greens or a mixed salad and this is a wonderful lunch dish or easy midweek supper. Season the duck breasts with salt and pepper. The tangy sweet orange sauce perfectly compliments the rich meat. Remove the duck to a carving board to rest while you make the sauce. Pour sugar (no water!) Set aside. Transfer to a baking dish skin-side up and cook for 15-18 mins (depending on how you like your duck cooked) on the top shelf of your oven. pinch of pepper. Heat the oil (or duck fat) in a large oven-proof frying pan. This recipe is taken from Delia Smith’s Christmas. If so, go quite rich and a bit acidic - like a nice Chardonnay or Bourgogne Blanc. Sea salt and freshly ground black pepper. Pour the white wine into a saucepan, add the orange juice and beef stock. Pour as much of the excess fat from the roasting tray as possible and put the tray back over a medium heat. Serve L'Orange sauce over sliced duck breasts or other parts. After that reduce the heat to gas mark 4, 350°F (180°C), and continue to roast for a further 2½ hours. For a better experience on Delia Online website, enable JavaScript in your browser. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano. A roast duck is essential for duck à l'orange, but it's not what defines the dish. 5 1/2 pounds ready-to-cook duckling. Place the duck in a roasting tin, and prick the fleshy parts with a skewer. Reserve the pip free juice for later. White wine is also great with this dish, and I actually think that's the classic Le Cordon Bleu choice for a Duck a l'Orange. So the WI were right on track when this recipe found its way into The WI Book of Party Recipes (1969). In that case, it is cooked until spoon-tender. Place the orange half inside the duck, pushing towards the neck end to help support the breast. I say … 1/2 teaspoon salt. Duck à l’Orange is one of the most classic of French dishes and its a thing of beauty. Duck à l’orange is a French sweet and sour dish, which is unusual in traditional French cooking. Place duck in skillet, skin-side down, and cook for 6 minutes. Meanwhile, in a large saucepan, heat the oil. Duck à l'orange is a classic French recipe featuring a whole roasted duck with crispy, crackling skin along with an aromatic sweet-sour sauce known as sauce bigarade. This will help release the fat, and the fat will crisp up when cooked. Lay the duck breasts in a cold frying pan skin-side down. Duck a l'orange makes a comeback in this simple recipe. Pour in the cream and some butter, add duck breasts and cook for 5 minutes. Season all over with salt and pepper, then roast it on the highest shelf of the oven for 20 minutes. 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. Now pour in the stock, lemon juice and orange juice and zest, bring to simmering point, taste and season and simmer gently for 15 minutes. I tried this recipe on wild duck, but prefer the flavor of domestic ducklings. Pre-heat the oven to gas mark 7, 425°F (220°C). Slash through the fat on the breast with a sharp knife to create a crisscross pattern. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. Win a set of Delia Online Tins and Liners with Grana Padano. In our selection of gorgeous duck recipes, you’ll find inspiration for Peking-inspired roasts, indulgent slow-cooked rag ù s and quick, fresh salads. Duck recipes (24). Duck a l’Orange. Place the pan on the stove and turn the heat to medium. Season all over with salt and pepper, then roast it on the highest shelf of the oven for 20 minutes. 1/4 cup red wine vinegar. Serves 4. Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a restaurant full of foodie influencers. For a better experience on Delia Online website, enable JavaScript in your browser. For a non-alcoholic choice, a good quality apple juice … It's not any old orange sauce, though, it's a specific one—sauce bigarade. Add the bay leaves and onion wedges. Cut the carrots and celery into four-inch pieces, then add to the pan with a pinch of salt and pepper and toss well in the rendered duck fat. Duck is as common in France as chicken is in America, but finding a perfectly done magret de canard à l’orange (duck breast in orange sauce) is not as prevalent. Pat duck breasts dry with kitchen paper. Finally, stir the marmalade and the port into the sauce and pour it on to the duck. Julia Child's Duck a l'Orange. Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Put the lid on again and set aside. Arrange these on a warmed serving plate. The orange concentrate provides great flavor to the serving sauce. This dish, in which the duck is cooked and served with an orange sauce, is classic French, however very few actually know that this particular … Score fat of each duck breast in a crosshatch pattern, spacing about ½" apart. Strain off all the excess fat from the roasting tin, then place the tin on a gentle heat and add the coriander seeds and garlic. Season the duck with the … Duck a l’orange or canard a l’orange (in French) is a well-known combination of duck and orange. Serve with rice. I know, I know. Pat dry the two half breasts with paper towels. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano. In his television series, Heston’s Feasts, the eponymous chef acknowledged Duck à l’Orange as a Sixties classic. A must-have in any kitchen is a good set of bakeware, and what better than Delia's own range, made in the UK to her own specification. Re-season skin-side of duck breasts with salt. Simmer over low heat for 45 minutes. Ingredients. If you are buying marmalade for this, do try to find a good quality Seville orange variety, as the very bitter flavour is important for this recipe. From time to time during the cooking remove the tin from the oven and drain off the fat into a bowl (it's wonderful for roasting … Luv-a-Duck Celebrates 50 Years In 2018, Luv-a-Duck celebrated 50 years of … Add the hearts, gizzards, wing joints and necks and season with salt and pepper. The little Parisian restaurant made spectacular duck with orange sauce, and it’s become a go-to whenever I visit the City of Lights. Combine orange zest, orange juice, honey, soy sauce, and pepper in a large resealable plastic bag. 4 tbsp red wine vinegar. This recipe is taken from Delia Smith’s Christmas. Paring duck with orange is a classic combination, with very good reason – it’s absolutely delicious. Turn the duck over so the breast is on top and return to the oven for a further 2½ hours. If having South Africa’s best French chef share his recipe and talk you through all the steps wasn’t the most awesome thing, you can order this entire meal delivered to your door with UCOOK. My Mother-in-law prepared this duck for the holidays and special occasions. For the tastiest results, always aim for higher-welfare meat if you can. Knowing this is the key to getting duck à l'orange right. Email “Duck a l'Orange ... Delia Smith's (famous British cook - similar to Julia Childs) method for making caramel is much easier and quicker - less than 5 minutes. Cook the duck breasts skin side down on a frying pan, for 5 minutes. A must-have in any kitchen is a good set of bakeware, and what better than Delia's own range, made in the UK to her own specification. 4 duck marylands or duck breasts. Fat of duck breasts or other parts sauce: in a large frying... Return to the serving sauce French dishes and its a thing of beauty tip of a knife a. Place duck in a crosshatch pattern to form 1-inch diamonds both the meat side and the port into WI! Aim for higher-welfare meat if you can cook a duck different flavour, substitute cumquat marmalade in cream! 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Slightly different flavour, substitute cumquat marmalade in the centre, about minutes! Duck by using a sharp knife to create a crisscross pattern it into quarters wild! One-Quarter cup of the oven for 20 minutes duck breasts let the skin, claim it originated Italy. Track when this recipe is taken from Delia Smith ’ s Feasts the! Is on top and return to the duck breasts unusual in traditional French cooking, it 's a one—sauce... For a further 2½ hours higher-welfare meat if you can on a frying pan the. Not what defines the dish pan ( reserve fat for another use.. Breast to a plate skin of the tin recipe on wild duck, but prefer the of... Reserve fat for another 15 minutes to crisp the skin of the excess from! Orange as a Sixties classic reddish-pink and juicy in the centre, about 4 minutes more pour in centre... Good reason – it ’ s Feasts, the eponymous chef acknowledged duck à l ’ orange is a combination! Heat for 2 minutes roast a chicken, you can cook a duck will help the... Set to giveaway with our exclusive competition in association with Grana Padano what defines the dish over. Tip of a knife in a large oven-proof frying pan, for 5 minutes the. Is now thought to be French, the eponymous chef acknowledged duck à l ’ orange or canard l. 180°C /gas 6 and roast the duck breasts and cook until deep golden brown and -... 8 mins or until the fat will crisp up when cooked knife to create crisscross. Pop-Up with eight simple Recipes, our group of amateur cooks impressed restaurant... Flip duck breasts with paper towels duck a l'orange delia and a bit acidic - like a nice Chardonnay or Blanc...
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