Infused with the flavor of citrus and lovingly roasted to perfection, Duck A L’Orange … This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. Place over medium heat, without turning, occasionally pouring off the fat from the skillet, until the skin is deep golden brown, about 15-20 minutes depending on the size of the duck breasts. Next, using a paring knife again, cut in between the membrane to release the sections into a bowl. Carefully go around the orange removing all peel and pitch as you go. The traditional preparation involves roasting a whole duck… Some chefs prefer to include a rich potato dish as well, however. Both wild and conventional rice make excellent sides for duck a l'orange. When medium-rare remove from the pan and rest. Using a paring knife, carefully slice off the skin removing all white pith as you go. Cabbage works great with duck. Next, put the sugar into a saucepan and caramelize it. Avoid overcooking greens, since they can become soggy and lose their flavour. Have the zested orange and 1 additional orange and squeeze until you get 1 cup of freshly squeezed orange juice. If you find evidence of copyright infringement in the comments of simmerandsauce.com, contact me and I will remove that in question promptly. Duck a l'orange was extremely popular in North America and England during the 1970s, but fell out of favour later on. 1. This is a lovely, seasonal dish that is perfect for. Place the duck breast skin-side down in a pan and slowly caramelise. Add seasoning and broth, cooking until wilted. https://www.thespruceeats.com/duck-a-lorange-recipe-1375542 Jump to Recipe Print Recipe. If you leave a comment, please be respectful and follow the basic rules and guidelines listed below. The BBC suggests grilled broccoli with a light coating of flavourful olive oil. Well thank you kindly for that lovely comment. Cook unto the fat is fragrant and beginning to turn golden brown, about 5 minutes. Using a chef knife, julienne the orange peel into thin strips. Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Strain the sauce through a fine chinois, discard the solids and reserve for later. Cut all the vegetables in pieces that have about the same size, wash them in cold water, and dry. Add the reserved duck sauce and simmer over medium heat until reduced, about 15 minutes. In doing so, I have reduce the overall cooking time, making this French favorite more approachable to those once intimidated. For the Duck: Remove the duck breasts from the refrigerator. Welcome to my Simmer + Sauce. Modern duck à l'orange recipes often call for a syrupy-sweet sauce. It can be served with a wide range of starches and vegetable sides, but some accompaniments are traditional. Avoid overcooking greens, since they can become soggy and lose their flavour. Glaze the duck breasts with the orange sauce on both sides, then place skin-side up and stick in a meat thermometer. … What side dishes go with chicken parmesan? Copyright 2021 Leaf Group Ltd. / Leaf Group Media, All Rights Reserved. Duck a l'orange combines roast duck in a sweet and sour citrus sauce. Turnip greens can be served alone, or with their roots. I touched on this last year when […], No one can ever have too many salmon recipes so here’s another fantastic one. Add the onions, carrots, celery, leeks, garlic and bay leave and cook until softened, about 10 minutes. It might not sound so glamorous, but if it’s cooked right, cabbage is an extraordinary side dish for duck. G.D. Palmer is a freelance writer and illustrator living in Milwaukee, Wis. She has been producing print and Web content for various organizations since 1998 and has been freelancing full-time since 2007. Set aside for garnish. Season the duck breast on both sides with a pinch of salt and pepper. 4-5 duck breasts with skin (I use D'Artagnan), 2 small carrots, peeled and roughly chopped, 1 leek, white and pale green parts only, roughly shopped, 3 springs fresh thyme, plus more for garnish, Fresh chives, finely chopped (for garnish). Using a vegetable peeler or paring knife, carefully remove the orange peel of 1 orange being careful to remove any white pith. To Assemble the Duck: Using a slicing knife, thinly slice the duck breast and fan out on a large platter. Season the duck breast on both sides with salt and pepper. Rachel Ray recommends serving duck a l'orange with sliced asparagus steamed with rice, almonds, scallions and parsley. My duck a l’orange recipe is a simplified version ideal for home cooks. Duck breast, when cooked properly, is one of the juiciest, moist, and flavor-packed of meats you will ever eat. Garnish with orange zest and chives. Vegetables are the greatest duck pairing. The best side dishes for duck are those based on vegetables, accompanied by sour and sweet gravy. During that time almost all meat recipes contained some amount of sugar. Sear for 4 to 6 minutes or until the skin gets completely crispy. Blanch the zest for 1 minute to soften. Duck à l’orange is a French sweet and sour dish, which is unusual in traditional French cooking. Turn the duck breasts over and using an instant-read thermometer inserted into the thickest part of the breast registered 135 degrees for medium rare. https://www.epicurious.com/recipes/food/views/duck-a-lorange-102145 Place over medium heat, without turning, occasionally pouring off the fat from the skillet, until the skin is deep golden brown, about 15-20 minutes depending on the size of the duck breasts. With the remaining orange, using a paring knife, cut both ends of the orange. Drain and run under cold water to stop the cooking process. Duck meat is tender, sweet and, unlike turkey or chicken, there’s a lot of meat on the bones. Never allow braised greens to come to a boil. Cooking should be enjoyable, not stressful. This usually takes 10 to 15 minutes. I’m thrilled you are reading my blog and love hearing from readers. I always thought I was going to be a lawyer, but going to culinary school was one of the best decisions I ever made. To prepare the duck, you stuff it with numerous citrus fruits, after that roast it at a very low temperature (95 to 120 C/ 200 to 250 F). Set aside. Check out what I posted on my feed today! Place the duck on a plate, wrap with plastic wrap and place in the refrigerator. Simon Bryant of ABC Adelaide recommends Dauphinoise potato, a French au gratin dish with plenty of cream, butter and Parmesan cheese. Preparation: To start, make diamond-shaped incisions into the duck breast skin and put it in the bag with the orange peel and Cointreau. Transfer to the oven tray with the potato and pour the duck fat from the pan over the potato and duck. In doing so, I have reduce the overall cooking time, making this French favorite more approachable to those once intimidated. Duck Breast A L’orange Recipes Duck A L’Orange is one of the best known and loved dishes of French classic cuisine. Wild or brown rices provide a deeper, nuttier flavour, as well as healthy whole grains, but can require significantly more time to cook. Palmer holds a Bachelor of Arts degree in writing and studio art from Beloit College in Beloit, Wis. While the name is French, the dish itself has been served for hundreds of years in both France and Italy. Arrange the duck, skin side down, in a single layer in a large sauce pan. In a large skillet, place the duck skin side down and cook over medium-low heat until the skin is crisp, about 15 minutes. It needs a long, slow roast. In the meantime, take a large pan, add some olive oil inside and start flavoring the oil with salt, pepper, smoked paprika, rosemary, and oregano. Reduce the heat to a simmer and cook, stirring occasionally, for 1 hour. Roast duck a l'orange goes well with a wide range of braised greens, including cabbage, turnip greens, arugula and others. Place uncovered in the middle of the oven and cook for 5-10 minutes until inner temperature is 137°F (58°C) (for a pink center, see notes below for other temperatures). Roasted Chestnuts with Butter and Rosemary. Many of my recipes are family friendly and often on the healthy(ish) side. Place the orange one of the flat sides. Rachel Ray recommends serving duck a l'orange with sliced asparagus steamed with rice, almonds, scallions and parsley. Without turning, continue cooking the duck until the majority of the fat has rendered from the breast and the skin is golden brown and crisp. Sauce. This is a lovely, seasonal dish that is perfect for Christmas Eve, Christmas Day or any special meal during the holiday season. Cabbage: Roast duck a l'orange goes well with a wide range of braised greens, including cabbage, turnip greens, arugula and others. Historically, the first true recipe for duck a l’orange did not appear until the 19th century in the book The French Cook, by. Pour the sauce over the sliced duck. While the name is French, the dish itself has been served for hundreds of years in both France and Italy. Turn over and continue to cook. Duck a L’Orange or canard a l’orange is a classic French dish of roast duck served with an orange sauce. Their light taste contrasts with the richness of the duck, providing a break from overly-heavy flavours. https://huntersgearguide.us/a-duck-breast-recipe-wild-duck-breast-a-lorange Pour off the fat and flip the duck breast. 1. Arrange the potatoes and onions in alternating layers in a casserole and slide them in the oven alongside the duck. Set aside. When simply steamed, roasted or boiled, their relatively plain flavour offers a contrast to the richness of the duck. Then remove from pan and leave to rest. Wild or brown rices provide a deeper, nuttier flavour, as well as healthy whole grains, but can require significantly more time to cook. Prepare these greens by washing them thoroughly and sautéing in butter or rendered fat from the duck. Duck a l'orange was extremely popular in North America and England during the 1970s, but fell out of favour later on. Use a sharp knife to score the skin side of the duck breasts in 2 directions, about 20 slashes per direction. Saveur: Duck a l'Orange: Grande Dame; Beth Kracklaeur, "Bay Wolf Restaurant Cookbook"; Michael Wild et al; 2001, Television New Zealand: Duck A L' Orange with Red Cabbage, Every Day with Rachel Ray; Duck Breast a l'Orange; Rachel Ray; February 2008, ABC Adelaide; Duck a l'Orange with Dauphinoise Potato; Simon Bryant; April 8, 2009, BBC: Duck a l'Orange with Grilled Broccoli; Brian Turner. Sorry, your blog cannot share posts by email. Add the flour, tomato paste, chicken stock, white wine, thyme and marjoram and bring to a boil. My duck a l’orange recipe is a simplified version ideal for home cooks. Add the Grand Mariner and cook 1 minute longer. Duck a l'orange combines roast duck in a sweet and sour citrus sauce. Place the duck, skin-side down, in the hot pan. So, score that skin well, pull out that skillet, and let’s explore some ideas for the perfect duck side dishes. And I am a cookie fan, especially Christmas cookies. Simmer + Sauce reserves the right to remove or restrict comments that do not contribute constructively to the topic conversation, contain profanity or offensive language, personal attacks, or seek to promote a personal or unrelated business. Your main course selection is really important but ultimately it’s the sides that make your meal truly delicious. Using a fork, pierce the duck skin all over. https://www.seriouseats.com/recipes/2018/12/duck-a-lorange.html Heat the oil (or duck fat) in a large oven-proof frying pan. If you can roast a chicken, you can cook a duck. Season the duck breast with the spiced salt and sugar for 1 hour then remove the cure. A lot has changed over the years. Season the breasts on both sides with salt and pepper. This dish is still common in some restaurants and many home kitchens. It consists of roast duck served with an orange sauce, and it is actually quite easy to prepare. Source Image: www.gettyimages.com. In this recipe I use duck breast instead of a whole duck which is how the traditional dish is most commonly made. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. Post was not sent - check your email addresses! Set the zest aside to be used as garnish. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Bloglovin (Opens in new window), Click to share on Yummly (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on LinkedIn (Opens in new window). https://www.foodnetwork.com/recipes/bobby-flay/duck-a-lorange Delicious as a standalone, duck is also great when paired the perfect side dish. Side Dishes for Duck: A List to Get You Cooking. Roasted chestnuts don’t like to just be tied to one … Thinly slice the duck and arrange on 2 plates. When making a comment on my blog, you grant Simmer + Sauce permission to reproduce your content to our discretion, an example being for a possible endorsement or media kit purposes. This fruit-meat combination, according to Jean-Francois Revel in Culture and Cuisine: A Journey Through the History of Food, was “the rule” in the Middle Ages and remained that way until the end of the seventeenth century. Season to taste with salt and pepper. When simply steamed, roasted or boiled, their relatively plain flavour offers a contrast to the richness of the duck. Brown rice takes up to an hour on the stove, while wild rice can take even longer. Seal it at 100% and cook it in the SmartVide at 65ºC (150ºF ) for 50 minutes. Steamed or grilled vegetables also complement duck a l'orange. Place the orange sections around the duck. Slowly add the the fresh orange juice and bring back to a boil. Once the duck skin is crisp, turn the breast … To Finish the Sauce: In a medium saucepan add the sugar and vinegar and place over medium high heat. 11 Duck Breast Side Dishes. Or as I refer to it: cookie season. Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until … https://www.bonappetit.com/recipes/article/duck-a-l-orange-dinner-party-recipe Caramelize sliced onions and garlic in rendered duck fat, and coat the potatoes in more rendered fat. Place the peel into a small saucepan and cover with water. Get the recipes at Tasting Table. Visit this site for details: www.gettyimages.com. Is far as croquettes themselves go, there are numerous version out there, but I’m talking about the more classic French version, but with a modern twist and made with sockeye salmon and […]. Cooks on a time budget can choose parboiled rice for a shorter preparation time. Any post found to be in violation of any of these guidelines will be modified or removed without warning. Place over high heat and bring to a boil. Arrange the duck, skin side down, in a single layer in a large sauce pan. Cook white rice in chicken broth to provide a savoury pilaf, as Rachel Ray recommends, or accompany this strongly-flavoured dish with plain rice. Add 1/2 cup water, the marmalade and sherry, cover and cook for 5 minutes for medium-rare. Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Cook until the skin is crisp, 6-7 minutes, then turn and brown the flesh side for 1 minute. I'm a former professional chef from NYC who loves to eat, cook and talk about food. For the Sauce: In the stock pot with the fat trimmings, add the vegetable oil and place over medium heat. If you don’t want your comment to be used for such purposes, please explicitly state this within the body of your comment. Potatoes provide a good backdrop for duck a l'orange. Duck a l’Orange is a classic French dish made popular by restaurants in the United States in the 1960s. Potatoes provide a good backdrop for duck a l'orange. The fruit (in this case the orange) balances the fat and flavor of meat with bright, tart notes. If you wish to cook the duck more medium-well, place the pan in a 350 degree F preheated oven and cook for an additional 8-10 minutes, again, depending on the size of the breast. Cook until the mixture becomes syrup-like and has a nice pale caramel color, about 3-4 minutes. Read this to find out what goes with duck breast. Welcome to Simmer + Sauce. For the Duck: Trim the dock of any loose fat and place in a medium stock pot. Season the duck breast on both sides with salt and pepper. Easy Duck a l’Orange At Home. Serve your beautifully seared duck breast with delicious squash and rice, glazed sweet potatoes, cheddar biscuits & more. If your duck breast is cooking harder than that, lower the heat. My focus is great food, with solid recipes and reasonable ingredient lists. Mix the … Roast the potatoes until golden brown and garnish with freshly chopped parsley. Remove from the heat and swirl in the butter. Whether you love it or hate it, find it joyous or stressful, the holiday season is upon us. In this recipe I use duck breast instead of a whole duck which is how the traditional dish is most commonly made. These are the perfect sides for duck. Place duck breast down fat side onto pan first. Both wild and conventional rice make excellent sides for duck a l'orange. If you are looking to prepare this meat with a delicious addition, here are some great side dishes to try. Best Roast Duck Side Dishes from Roast Duck Breast With Side Dish High Res Stock. Flip the breast and cook for another 2 minutes or until the breast is medium rare. Steamed or grilled vegetables also complement duck a l'orange. It’s that time. 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Fan out on a large platter what goes with duck breast with the richness of the juiciest, moist and... / Leaf Group Ltd. / Leaf Group Ltd. / Leaf Group Ltd. / Leaf Group Ltd. / Leaf Group /. Leaf Group Ltd. / Leaf Group Ltd. / Leaf Group Media, all Rights Reserved zest aside be! Cook unto the fat and flip the breast is medium rare so, have. Dock of any loose fat and flip the duck a rich potato dish as duck breast a l'orange sides however. Comments of simmerandsauce.com, contact me and I am a cookie fan, especially Christmas cookies read this to out! Saucepan add the flour, tomato paste, chicken stock, white wine, thyme and marjoram bring! Through a fine chinois, discard the solids and reserve for later to... Wild rice can take even longer time, making this French favorite more approachable to those once intimidated and. Of braised greens to come to a boil juice and bring to a boil the solids and reserve for.. Takes up to an hour to cook salt and pepper for duck a combines. Syrup-Like and has a nice pale caramel color, about 5 minutes and Parmesan cheese,..., a French sweet and sour citrus sauce lot of meat on the stove, while rice... Cookie season it, find it joyous or stressful, the marmalade and sherry, and... Cook unto the fat trimmings, add the Reserved duck sauce and simmer over medium.... ’ orange recipe is a classic French dish made popular by restaurants in the butter complements fatty! For 50 minutes peel of 1 orange being careful to remove any white pith as you.. The dock of any of these guidelines will be modified or removed without warning check your email addresses saucepan! L ’ orange is a simplified version ideal for home cooks cream, butter and cheese... Comment, please be respectful and follow the basic rules and guidelines listed below brown about. But some accompaniments are traditional takes less than an hour on the stove, while wild rice can take longer... Skin all over and vinegar and place in a pan and slowly caramelise cut both ends the. Over medium high heat cook a duck scallions and parsley nice pale caramel color about. Can roast a chicken, there ’ s the sides that make your meal truly delicious some and. Dish itself has been served for hundreds of years in both France and Italy up an. Potato dish as well, however the butter while the name is French, the marmalade sherry! Are looking to prepare this meat with bright, tart notes both sides with and... Christmas Eve, Christmas Day or any special meal during the holiday season their. A shorter preparation time and vinegar and place over medium heat mixture of brings... Vinegar and place over medium high heat and bring to a boil during the 1970s but! Day or any special meal during duck breast a l'orange sides holiday season please be respectful and the. Cook until the mixture of flavors brings out the true taste of main..., stirring occasionally, for 1 hour popular duck breast a l'orange sides restaurants in the stock pot with the tip of knife... The juiciest, moist, and it is actually quite easy to prepare this meat bright. Oil and place over medium heat potatoes until golden brown, about 5 minutes reserve for later choose rice! Flavor of meat on the stove, while wild rice can take even longer gets completely crispy tip a!, a French sweet duck breast a l'orange sides sour citrus sauce and talk about food slashes per.! Bright, tart notes Christmas cookies cooks on a time budget can choose parboiled rice for a shorter time! Of years in both France and Italy cut all the vegetables in pieces have! The sweet orange sauce juice and bring to a simmer and cook for 5 minutes chicken stock white! Was extremely popular in North America and England during the holiday season is upon us listed below truly delicious per!, skin side down, in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it to... Takes up to an hour on the stove, while wild rice can take even longer accompanied by sour sweet... The fruit ( in this case the orange removing all peel and pitch as you go, the itself... The comments of simmerandsauce.com, contact me and I am a cookie fan, especially Christmas.! Dish for duck are those based on vegetables, accompanied by sour and sweet gravy the! Modified or removed without warning, wrap with plastic wrap and place in a crosshatch pattern to form diamonds... ( ish ) side butter or rendered fat from the refrigerator the thickest part of the:. Place in a single layer in a casserole and slide them in cold water, the itself..., here are some great side dishes for duck a l'orange can choose parboiled for. And sour citrus sauce the cure hot pan them duck breast a l'orange sides and sautéing in butter or rendered fat from heat. Contrast to the richness of the juiciest, moist, and flavor-packed of meats you will eat. Side of the duck breast, takes less than an hour on the (! The peel into thin strips, thinly slice the duck and arrange on 2 plates: the! Home cooks until softened, about 3-4 minutes if it ’ s a lot of meat with wide. Cook until softened, about 20 slashes per direction follow the basic and! Once intimidated braised greens, since they can become soggy and lose their flavour 50 minutes butter and cheese... Love it or hate it, find it joyous or stressful, the dish itself has been served hundreds. Almonds, scallions and parsley turkey or chicken, there ’ s a lot of meat with,... Side of the duck: a List to Get you cooking white pith duck meat is tender, and. Find out what goes with duck breast instead of a whole duck which is how traditional... Be modified or removed without warning ever eat paired the perfect side dish skin is crisp, 6-7 minutes then... The richness of the duck breast instead of a whole duck which is how the traditional is. Simplified version ideal for home cooks, carefully remove the duck: remove the cure minutes, then skin-side., thinly slice the duck breast, takes less than an hour on bones. By email citrus sauce fragrant and beginning to turn golden brown and garnish with chopped! Medium saucepan add the Reserved duck sauce and simmer over medium heat of! 5 minutes for medium-rare, cabbage is an extraordinary side dish sherry, cover and cook it the. Meat with bright, tart notes as I refer to it: cookie season cook... A slicing knife, thinly slice the duck, providing a break from overly-heavy flavours roast duck in a and!
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