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Tuesday 21 August 2018  
Home > Duck à l’orange recipes
 
01.01.2003 -main course - duck

Duck à l’orange

« This ultra-classic recipe combines the tangy flavor of orangestraditional Christmas fruit—with duck, whose meat goes very well together with fruit. » 
Type Main course - poultry - duck - orange - citrus fruits - Christmas recipe - holiday recipe - Grand Marnier - cognac
Level of difficulty delicat
Preparation time 1 hr 30
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Ingredients

Serves 4

Preparation

  • Wash and remove the zest from 3 oranges
  • Squeeze the oranges and set the juice aside.
  • Blanch the zest in boiling water for 5 minutes, drain, and set aside
  • Completely remove the rest of the peel from the remaining oranges, separate each slice without the membrane between them, and set aside
  • Collect the juice left from the peeling process and add it to the squeezed juice
  • Peel both the carrot and the onion, and cut them into thin slices
  • Heat 2 oz (60 g) of butter and the tablespoon of oil in a casserole, and brown the duck on all sides
  • Next, add the onion and carrot slices and sweat them
  • Pour a little water in, add the bouquet garni, salt and pepper; cover the casserole and simmer on low heat for 45 minutes
  • Add the cognac and Grand Marnier, and continue cooking for another 45 minutes
  • After cooking, wrap the duck in aluminum foil and let sit 10 minutes in the oven at 175°F (75°C)
  • Collect the juice from the casserole and, using a chinois, strain the juice back into the casserole; add the orange juice and balsamic vinegar
  • Cook on low heat for 10 minutes
  • Filter, then add the cornstarch, previously thinned with 2 tablespoons of cold water
  • Reheat in the casserole while stirring to thicken the mixture; check the seasoning
  • Keep the sauce warm
  • Melt the rest of the butter in a frying pan and cook the orange slices for 1 to 2 minutes
  • Remove the duck from its foil, carve it into portions and place the portions on a warm serving dish; pour some sauce over the duck, surround with the orange slices and finally, decorate the dish with the orange zest that you set aside
  • Pour the rest of the sauce in a sauce boat, bring to the table with the duck and serve

Suggestion

As a side dish, I suggest something as simple as nicely firm potatoes or pommes darphin.
Draw inspiration from the Tajine de poulet aux olives et citrons confits to steer this recipe towards a spicier version in a magnificent tajine of duck and citrus fruits.
 

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See Also :
Christmas and holiday recipes  Christmas and holiday recipes
Citrus fruits recipes  Citrus fruits recipes
Recipes with Cognac (french alcohol)  Recipes with Cognac (french alcohol)
Duck recipes  Duck recipes
Grand Marnier recipes  Grand Marnier recipes
Holiday recipes   Holiday recipes
Main dishes recipes  Main dishes recipes
Orange recipes  Orange recipes
Poultry recipes  Poultry recipes
 
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