Easiest Way to Prepare Perfect Duck a L’Orange

Duck a L’Orange. Duck à l'orange, orange duck, or canard à l'orange is a French dish (probably of Italian origin) in cuisine bourgeoise consisting of a roast duck with a bigarade sauce. Another dish called canard à l'orange is braised rather than roasted. In that case, it is cooked until spoon-tender.

Pour the orange liqueur and wine into the pan with the softening onion and allow to bubble for a few seconds. Because a single duck rarely has enough meat to feed more than two or three people, Jacques Pépin prepares two ducks side by side when serving this classic dish to guests. 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. You can cook Duck a L’Orange using 16 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Duck a L’Orange

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

The original sauce bigarade is made with bitter oranges (sometimes called bigarade oranges, sour oranges, or Seville oranges). Heat reserved duck skin in a large heavy pot over medium heat. Add giblets, wing tips and Transfer orange peel to a work surface; discard remaining solids in sieve. Slice peel into thin strips (remove white pith for a more refined look, if.

Duck a L’Orange step by step

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!.

Duck a l'orange is possibly one of the most copied French recipes of all time. Orange matches well with duck, as the citrus cuts through any fattiness, yet it remains sweet, unlike lemon. This sophisticated dish is an excellent addition to party menus and romantic dinners. In this classic French preparation, a whole duck is broken down, cooked to golden brown, crisp-skinned perfection and served with a rich orange sauce. See How to Break Down a Duck for.