Knowing this is the key to getting duck à l'orange right. Meanwhile, add navel orange and lemon juices (or bitter orange juice) to reduced stock and bring to a simmer. Not knowing it is what has led to so many sickly sweet versions. orange, orange, duck, kosher salt, corn starch, freshly ground black pepper and 7 … Serve on the side or underneath roasted duck. In a heavy based saucepan add the orange juice, sugar, white wine, Grand Marnier and duck stock, bring to the boil, reduce the heat and allow to reduce by half. Add orange zest and cook until softened, about 2 minutes for navel orange zest and 15 minutes for bitter orange zest. Set aside. Boil and stir 1 minute. Keep warm until ready to serve. Pour some boiling water onto the baking sheet and scrape up any browned bits, then add that liquid to the stock, as well. Half-fill a medium-sized, heavy pan with oil and heat until the surface starts to simmer slightly. Stir in the corn flour. To do so, use poultry shears to remove the backbone by cutting along both sides of the spine from the cavity to neck ends, then flip the duck and press down on the breast to flatten it. The duck can be roasted fully and then set aside at room temperature for up to 2 hours before returning to oven to reheat and crisp before serving. Remove, allowing boiling water to drain off before transferring duck, breast side up, to a wire rack set in a rimmed baking sheet. Sprinkle duck on both sides … Add the fish sauce and/or soy sauce and spices and simmer for another 3 mins. Add a rating: Comments can take a minute to appear—please be patient! While that simmers, zest and juice your remaining orange. 2 oranges, large, preferable navels 1/4 cup sugar 3 tablespoons water 1/4 cup red wine vinegar 1 1/2 cups chicken stock or rich duck stock or canned low-sodium chicken broth 1 tablespoon orange marmalade 1 1/2 teaspoons cornstarch 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. Post whatever you want, just keep it seriously about eats, seriously. Combine all the orange glaze ingredients in a medium saucepan and bring to a boil, stirring periodically. Blanching the duck and piercing its skin helps render the fat during roasting. Spoon two-thirds of the glaze over the duck, enough to wholly cover the top of the duck. In a large pot of boiling water and while wearing heavy kitchen gloves to protect your hands from the heat, dip the duck into the water for 2 minutes. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. Simmer for 5 minutes until the mixture thickens. Many recipes that call for substituting navel oranges and lemons get the balance wrong, falling too far to the cloyingly sweet side, but this recipe is designed to mirror the original sauce more faithfully (it also works with bitter oranges, if you can find them). Sign up for the Recipe of the Day Newsletter Privacy Policy, Orange-Marinated Chicken Satay with Peanut Sauce, Fried Calamari with Sweet Orange Sauce Recipe, Veal Loin with Sicilian Blood Orange Sauce Recipe, Australian Shrimp with Blood Orange Sauce Recipe. Add the orange zest and segments. Bring to the boil and reduce by a third. It has not been tested for home use. When ready to serve, return duck to oven just long enough to reheat and re-crisp the skin, 5 to 15 minutes, depending on how much it's cooled off. Meanwhile, increase oven to 450°F (230°C). 1 tablespoon (15ml) tomato paste (optional), 4 ounces (115g) granulated sugar (about 1/2 cup plus 1 tablespoon), Zest of 1 navel orange or 2 bitter oranges, cleaned of any white pith and cut into a fine julienne, 2 tablespoons (30ml) fresh navel orange juice or 1/4 cup (60ml) bitter orange juice, 2 tablespoons fresh lemon juice (omit if using bitter orange juice), Cornstarch or arrowroot (optional, only if needed). The advantage of spatchcocking the duck is that you gain the backbone for the sauce, and it cooks a little faster. Sprinkle duck on both sides with paprika. Have you cooked this recipe? You will have leftover gastrique, which you can reserve for another use (it can be drizzled on grilled or roasted vegetables or used in another sauce). We reserve the right to delete off-topic or inflammatory comments. Mass-market store-bought stocks and broths will not work here (they will make a very poor sauce), but if you live near a good butcher or other store that sells higher-quality frozen homemade beef stock, you can use it here (you'll know if it's good enough if the stock retains a firm gelled consistency at refrigerator temperatures). Add gastrique 1 teaspoon at a time until sauce tastes nicely sharp with a clear sweet-sour character. The gastrique can be made up to 5 days ahead and kept refrigerated. Tall and light with a crisp shell and a lightly chewy center. An optional dry-brining stage seasons the meat, helps retain juices, and improves skin browning. A viewer or guest of the show, who may not be a professional cook, provided this recipe. Season duck all over, inside and out, with kosher salt. Add your chicken stock to a bowl with 150ml boiling water and allow it to dissolve. Cut off duck wingettes and wing tips at the joint, leaving the drumettes connected to the duck; remove neck and any giblets from the cavity. Bring a pan of salted water to the boil, cover with a steamer insert then add the carrots, cover and … Roast duck (you can leave it on the wire rack set in the rimmed baking sheet) for 30 minutes; this can produce some smoke, so open your windows if necessary. A roast duck is essential for duck à l'orange, but it's not what defines the dish. If you are serving more people, consider doubling the recipe (you will need to double everything except the gastrique, of which this recipe produces more than enough). Reduce oven to 300°F (150°C) and continue to roast duck until an instant-read thermometer registers around 175°F in the thickest parts of the thigh and breast, about 45 minutes if the duck is spatchcocked and 1 hour if whole (it's okay if some parts of the duck get hotter, it's meant to be well done and will not harm the duck). When the duck has 10 minutes to go, remove it from the oven. Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful … STEP 5. All rights reserved. Refrigerate uncovered for at least 1 hour and up to 24 hours. Simmer gently until reduced enough to lightly coat the back of a spoon, about 5 minutes. Place the oranges, pineapple juice, chilli and sugar in a pan. All products linked here have been independently selected by our editors. Preheat the oven to 450°. Slice the duck breast into 0.4 inch (1 cm) thick slices and let them rest for about 5 … If you see something not so nice, please, report an inappropriate comment. In a sauce All in one place. The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck. Remove duck from oven and set aside to rest. If it doesn't, it may be too thin (a sign your stock didn't have enough gelatin in it originally). Trim away any excess skin around the duck's neck and cavity openings. Transfer duck to serving plates. Read more: The Right Way to Make Duck à l’Orange: It's All About the Sauce. Add stock to a large saucepan and bring to a simmer. Peking Duck with Mandarin Pancakes and Plum Sauce, Noodles for the New Year: Cantonese Roast Duck Soup Noodles, The Best Moules Marinières (Sailor-Style Mussels), Easy Pan-Roasted Chicken Breasts With White Wine and Fines Herbes Pan Sauce, Pan-Seared Foie Gras With Spiced Citrus Purée, Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce. Set trimmed wings and neck (plus backbone, if you've spatchcocked the duck) on a rimmed baking sheet along with the diced carrot, onion, and celery and drizzle lightly with oil, rubbing to coat all over; if using tomato paste (it will help darken an overly white stock), rub it all over the duck and vegetables as well. Turn the heat down to medium and simmer 20-30 minutes, or until Duck l'Orange Recipe - Julia Child's Duck a L'Orange Recipe Refrigerate trimmed wing ends, neck, and spine (if using) until ready to make the sauce; reserve giblets and trimmed skin for another use, or discard. Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. When ready to roast the duck and make the sauce, preheat oven to 425°F (220°C) and set rack in middle position. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. Roasting the duck trimmings with aromatic vegetables and infusing that into the stock makes an even more flavorful and rich sauce. Serves: 2 Total Calories: 194. If desired, you can spatchcock the duck (see note). Both approaches work well. [Video: The Serious Eats Team; Photographs: Vicky Wasik]. You want to taste the gastrique but not have it clobber the sauce; too much can ruin the sauce (you may only need a 2 to 4 teaspoons to accomplish this). Juice one orange and segment the other. Stir with a fork until syrup comes to a boil, then simmer without stirring until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization. fresh ginger, white sugar, brown sugar, soy sauce, red pepper flakes and 5 more. Learn more on our Terms of Use page. While duck is roasting, add sugar to a small saucepan. Continue cooking until syrup is a rich mahogany color, about 4 minutes longer. Add blanched zest and let very gently simmer for 1 minute to infuse into the sauce. The duck trimmings and aromatic vegetables can be roasted in advance, infused into the stock, and the stock can be strained and reduced down to 1 cup ahead of finishing the sauce; refrigerate in an airtight container until ready to use. Return gastrique to medium heat and bring back to a boil, then reduce heat to maintain a strong simmer and cook until it is very slightly reduced, about 2 minutes; stir, if needed, to dissolve any last traces of hardened sugar, then set aside. The sauce at this point should lightly coat the back of a spoon, and if you drag your finger through it, it should leave a clear path. The original sauce bigarade is made with bitter oranges (sometimes called bigarade oranges, sour oranges, or Seville oranges), and it's finely balanced, with just enough sweetness to offset the intensity of those oranges. Season the duck breasts with salt and pepper, using a scant 1/4 tsp of salt per side of duck breast … Some of the caramel may seize up at first, but it will dissolve back into the solution on its own. Ingredients. One whole duck has enough meat for two hungry diners or four less famished ones. Once the gastrique has calmed down, you can add the remaining vinegar more quickly, swirling the whole time. Pour warm sauce over duck and serve. Just before serving, toss the duck legs in flour on a plate and shake off the excess. Prepare the Orange Sauce Gather the ingredients. It's not any old orange sauce, though, it's a specific one—sauce bigarade. If this happens, add 1 or 2 teaspoons cornstarch or arrowroot to a small bowl and stir in a spoonful or two of the sauce to make a slurry with no lumps, then whisk that slurry back into the sauce, allowing it to gently simmer for a minute or two to thicken the sauce. Gently simmer stock and vegetables until reduced by about half, about 2 hours (timing can vary wildly as evaporation rates depend on the pot dimensions and other factors, so keep an eye on it); occasionally skim off and discard any scum or rendered fat that accumulates on the surface. Add slurry to sauce and briefly return to a boil. Orange Sauce for Duck. Some HTML is OK: link, strong, em. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. © 2021 Discovery or its subsidiaries and affiliates. Add 1/4 cup water and set over medium heat. Chop the necks … Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. 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