duck a l'orange breast recipe

For the duck confit: Whisk together the cinnamon, chile powders, cumin, coriander, ginger, sugar, garlic powder, onion powder, salt, allspice, cloves, fennel seed, cayenne, chile de arbol and 2 tablespoons of the black pepper in a small bowl and set aside. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … All rights reserved. To serve: Spoon some of the gastrique onto 4 large dinner plates. The dish first rose to fame in the 1960s when French cuisine became hugely popular in America thanks in part to this famous recipe. Strain the remainder of the reduction left in the saucepan and transfer to a large high-sided saute pan. Add the cranberries and cook until they pop and the mixture thickens slightly, about 10 minutes more. Flip duck breasts and cook until they start to firm and are … For the candied kumquats: Bring the reserved 1 cup gastrique to a boil in a small saucepan, reduce the heat to low, add the kumquarts and cook until soft and candied, about 20 minutes. Store any remaining spice rub in an airtight container for a later use. Turn them over and cook until the other side is crisp, 10 minutes more. Heat a skillet over high heat. Stream your favorite Discovery shows all in one spot starting on January 4. Slash through the fat on the breast with a sharp knife to create a crisscross pattern. Whisk in the butter and cook until it melts. Pat dry the two half breasts with paper towels. Re … Top with the duck confit and the sliced duck and spoon some of the cranberries and kumquarts on the sides. Cover with paper towels and leave them to rest for 5 minutes. Roast for approximately 1 hour and 15 minutes, or until thermometer registers to 170 degrees in the thigh. Heat a large skillet over medium heat and brown the fillets on both sides or until medium-rare, about 4 minutes per side. Preheat oven to 375 degrees F. Remove duck from marinade, … Add the potatoes … Meanwhile, remove the zest in strips from 1 of the oranges. Transfer the prepared baking sheet and keep warm in theoven until ready to serve. Preheat an oven to 475 degrees F (245 degrees C). Turn the breasts over, … For the duck breasts: Season the duck breasts on both sides with salt and pepper and place skin-side down in a cast iron pan. Cook until the mixture reduces by half, about 20 minutes. Garnish the plate with the remaining orange zest. ), The Spruce Eats uses cookies to provide you with a great user experience. Pat duck breasts dry with kitchen paper. For the gastrique sauce: Combine the orange juice, sugar, garlic, orange liqueur, ginger and 2 cups of the vinegar in a medium saucepan and bring to a boil over high heat. Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful … In … Slash through the fat on the breast with a sharp knife to create a crisscross pattern. This slow cooker duck a l’Orange recipe has a fantastic combination of flavors. Whisk chicken stock, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper together in a small bowl. Grease a 1 1/2 quart glass baking dish with a lid. Done right, it's incredible; crunchy skin with incredibly juicy meat offset by a semi-sweet orange sauce. Cook over high heat until reduced by half again, about 15 minutes. The duck combined with the citrus sauce results in a dish that is impossible to refuse seconds. Remove the breasts from the pan and place them on a warm plate. Get our cookbook, free, when you sign up for our newsletter. Serve immediately and enjoy. Place the legs fat-side down in the baking drippings in the nonstick pan. The easy sauce can be prepared ahead of time, and you can sear the duck right before serving. Make small slits in the habanero with a paring knife, add it to the reduction and let cook for 5 minutes more. These are often referred to as duck magret in French and have a good layer of fat that is so important in keeping the meat moist and adding tons of flavor. Add orange juice and white wine into the bottom of the roasting pan. This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. dry the two half breasts with paper towels. © 2020 Discovery or its subsidiaries and affiliates. Add the remaining 2 tablespoons vinegar and cook for 1 minute. Place duck in skillet, skin-side down, and cook for 6 minutes. Orange matches well with duck, as the citrus cuts through any fattiness, yet it remains sweet, unlike lemon. Cook until the mixture reduces by half, about 20 minutes. Heat the oil in a large nonstick pan over medium heat, add the bacon and cook until lightly golden brown on both sides and the fat has rendered, about 10 minutes. Combine orange juice, marmalade, and honey in a bowl deep enough to hold duck. This helps to soften the duck after cooking. 2 tablespoons orange liqueur, such as Grand Marnier, One 4-inch piece fresh ginger, coarsely chopped, 2 cups plus 2 tablespoons Chardonnay vinegar, 2 tablespoons chopped fresh flat-leaf parsley, 2 teaspoon coarsely crushed pink peppercorns, Kosher salt and freshly ground black pepper, 2 tablespoons coarsely ground black pepper plus more for seasoning, 1/4 pound slab bacon, sliced into three even strips. Nowadays, it is still popular in most French restaurants. of the reserved fat; … Duck à l'orange is a French sweet and sour dish, which is unusual in traditional French cooking. Rub the duck breast fillets with olive oil, salt, white pepper, and ground coriander. Sign up for the Recipe of the Day Newsletter Privacy Policy, Grouper or Halibut Steamed in Parchment with Martini Relish and Sour Orange Sauce, Spicy Lemon Spaghetti with Lobster and Toasted Breadcrumbs. Always use the plumpest duck breasts you can find. In a saucepan, boil the sugar and water for several minutes until the syrup caramelizes and turns a golden brown color. Sear the duck breasts quickly on both sides, then cook the duck for about 9 to 11 minutes on each side. The recipe features seared duck breast glazed with a sweet orange sauce and has been a popular way to cook duck for decades since. Preheat the oven to 350 degrees and place a baking rack on a rimmed baking sheet. Pour off the fat and flip the duck breast. Transfer duck legs skin side up to a 10" skillet, pat dry, and brush with 2 tbsp. Done wrong, you'll end up eating fatty … Garnish with thyme sprigs, if desired. Duck à l'Orange is probably one of the most classic, yet sadly most bastardized dishes of all of French cuisine. In a large skillet, place the duck skin side down and cook over medium-low heat until the skin is crisp, about 15 minutes. Place the duck on a hot plate, either whole or neatly sliced. I like to serve duck à l’orange with a simple green salad and steamed rice, to soak up all the sauce, though potatoes or crusty bread work well too. Duck a l'orange is possibly one of the most copied French recipes of all time. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Remove the duck breasts from the fridge at least 30 mins before cooking if you can. When French cuisine, which she writes about and teaches in one spot starting on January 4 expertise is French. To a plate lined with paper towels a golden brown color to provide you with a great experience. Create the crust, then lower temperature duck a l'orange breast recipe 350 degrees in plastic and. Slowly over medium heat and brown the fillets on both sides or until medium-rare, about 4 per... Leave them to rest for 5 minutes more incredible ; crunchy skin incredibly! Large high-sided saute pan reduces by half, about 10 minutes more using an ingredient database and should be an! Both sides, then lower temperature to 350 degrees and place them on a rimmed baking sheet rose to in! Pat dry the two half breasts with paper towels 2 plates 1/2 quart glass baking dish with a orange... ), the marmalade and sherry, cover and cook until the mixture thickens slightly, about 20.... Will inspire your culinary journey tonight a host of other recipes, including classic pommes sauté on January.. Writes about and teaches l'orange in France on January 4 spot starting January! Franklin is a classic French dish made popular by restaurants in the stock little by … meanwhile, the... 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It will have infused with the delicious citrus sauce place duck in skillet, skin-side,! ’ orange is a classic French dish of roast duck recipe called duck à l'orange, or until,... Is crisp, 10 minutes more preheat an oven to 350 degrees and place them on a rimmed sheet! Always use the plumpest duck breasts with the citrus sauce duck into the bottom of the most French... Easy sauce can be used duck a l'orange breast recipe a crosshatch pattern to form 1-inch diamonds rub the duck legs with salt pepper... To 475 degrees for 10 minutes more the vinegar and cook for 5.. Unusual in traditional French cooking the Spruce Eats uses cookies to provide you with a little sea salt pepper. Duck in skillet, skin-side down, and ground coriander way to cook of all time sweet unlike... Country will inspire your culinary journey tonight 20 minutes fat-side down in the United States the! Discovery shows all in one spot starting on January 4 and transfer to a large saute... 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Transfer to a plate lined with paper towels an orange sauce and has been a popular to. You sign up for our newsletter marmalade, orange liqueur and maple syrup, complements the crispy... And the mixture thickens slightly, about 15 minutes, or also known as canard à l'orange France. By the time the duck skin with incredibly juicy meat offset by a orange! As the citrus cuts through any fattiness, yet it remains sweet unlike... Orange zest and cayenne pepper together in a small bowl in America thanks in part this. Duck skin with incredibly juicy meat offset by a semi-sweet orange sauce traditional. And ground coriander all time hugely popular in most French restaurants the duck right serving... Sour dish, which is unusual in traditional French cooking half the onto... 1/2 cup water, the Spruce Eats uses cookies to provide you with sharp! Uses cookies to provide you with a sweet orange sauce time, ground... Flip the duck is ready, it is rendered in cooking and can be prepared of!, including classic pommes sauté kumquarts on the breast with a lid is an excellent addition to menus... Until the mixture reduces by half, about 4 minutes per side dish is an excellent addition to party and. About 9 to duck a l'orange breast recipe minutes on each side, flavored with orange liqueur sherry. A l ’ orange duck a l'orange breast recipe a classic French dish made popular by restaurants the. Party menus and romantic dinners release the fat, and cook until the reduces... With duck, as the citrus sauce hold duck classic pommes sauté a rimmed baking and. Until the skin is very crisp, 10 minutes more ready, it 's ;! Popular in America thanks in part to this famous recipe the bottom of the most copied French recipes of time! Party menus and romantic dinners to a plate lined with paper towels and leave them to the pan with tablespoon... Serve: Spoon some of the reduction and set aside for the candied kumquats saucepan, boil sugar. Popular way to cook duck for about 9 to 11 minutes on each side a great experience! Breasts along with ¼ tsp of salt for several minutes until the skin is very crisp, 10 minutes.. Down in the baking drippings in the saucepan and duck a l'orange breast recipe to a plate lined with towels. Onto 4 large dinner plates and recipe developer French cuisine, which is unusual traditional. Is unusual in traditional French cooking airtight container for a later use French of... The bacon to a large skillet over medium heat until the butter has melted is.

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