Duck A Lorange Recipes

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Duck a l'Orange image

Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.

Recipe From epicurious.com

Categories     Citrus     Duck     Herb     Roast     Orange     White Wine     Gourmet

Yield Makes 4 servings

Number Of Ingredients 27



Classic Duck a l'Orange image

Recipe From foodnetwork.com

Provided by Emeril Lagasse

Categories     main-dish

Time 2h

Yield 2 to 3 servings

Number Of Ingredients 8



Duck Breast a l'Orange image

Recipe From marthastewart.com

Provided by Martha Stewart

Number Of Ingredients 8



Duck a l'Orange image

My Mother-in-law prepared this duck for the holidays and special occasions. My husband loves duck, so I prepare this entree each year for his birthday dinner. The orange concentrate provides great flavor to the serving sauce. I tried this recipe on wild duck, but prefer the flavor of domestic ducklings. --Sue A. Jurack

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 12



Duck a l'Orange image

Recipe From epicurious.com

Categories     Fruit Juice     Citrus     Duck     Poultry     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10



Duck a l'Orange image

Traditional recipes for Duck a l'Orange call for bitter Seville oranges to provide the right note of dissonance to match the recipe's sweetness. When I can't find Seville oranges, I look for kumquats; if I can't find kumquats, I use a regular juicing orange. Grand Marnier also adds a hint of bitter orange. Making Duck a l'Orange is a useful project because once you can understand how it's made, you can improvise virtually any French duck sauce using the same method.

Recipe From foodnetwork.com

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 10

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From honest-food.net
2017-02-20  · Finish the sauce. Bring it to a simmer, then add about 1/2 cup of orange juice and the large bits of peel. Simmer 5 minutes. Whisk together a …

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Calories 980 per serving
Category Main Course

  • Use a needle or sharp knife point to pierce the skin of the fat ducks all over, taking care to not pierce the meat itself; go in at an angle. This helps the fat render out of the bird. Salt the ducks well and preheat the oven to 325°F.
  • Put the ducks in an ovenproof pan. I rest them on celery leaves to prop them above the level of the pan; this helps them crisp better. If you want, surround the duck with some root vegetables. Roast for 90 minutes.
  • Take the pan out and increase the heat to 425°F. When it hits this temperature, put the birds back in the oven and roast until the skin is crispy, about 15 to 20 minutes.
  • Meanwhile, boil the vinegar and sugar in a small pot until it turns brown. Pour in the stock little by little, stirring all the while. Set aside.
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EASY DUCK A L'ORANGE RECIPE | D'ARTAGNAN
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From dartagnan.com
Ingredients. 1 quart fresh-squeezed orange juice; 1 (12-ounce) jar bitter or sweet orange marmalade, or a combination of the two; ½ cup honey; 1 Rohan Duck, 5 to 6 pounds, giblets and excess fat removed and discarded, wing tips turned …
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DUCK A L’ORANGE RECIPE - BBC FOOD
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From bbc.co.uk
Method. Preheat the oven to 210C/400F/Gas 6½. Use a vegetable peeler to peel the skin off the half orange in wide strips. Place a stack of three strips on top of each other and trim the sides.
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BEST DUCK A L'ORANGE RECIPES | FOOD NETWORK CANADA
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From foodnetwork.ca
2009-11-11  · Step 3. Make the sauce: Put the sugar and water in a saucepan, bring to a boil, and cook until golden, about three minutes. Ad the vinegar and orange juice. Reduce slightly. Now add the stock and the zests. Boil down to …
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DUCK BREAST à L’ORANGE RECIPE | BON APPéTIT
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From bonappetit.com
2016-08-16  · Combine orange zest, orange juice, honey, soy sauce, and pepper in a large resealable plastic bag. Add duck, seal bag, and turn to coat. Chill at least 6 hours and up to 12 hours.
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EASY CLASSIC DUCK A L'ORANGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
2007-06-27  · Prepare the Orange Sauce. Gather the ingredients. In a saucepan, boil the sugar and water for several minutes until the syrup caramelizes and turns a golden brown color. Add the sherry vinegar, orange juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than 1 cup.

Ratings 53
Calories 1054 per serving
Category Entree, Dinner

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DUCK IN ORANGE SAUCE RECIPE - COTTAGE DELIGHT
From cottagedelight.co.uk
Remove the duck from the pan and place on an oven proof tray. Finish in the oven for 5-6 minutes. Remove from the oven and baste again with the juices. Least to rest for 5 minutes. Add 4 tbsp of Classic Orange Thin Cut Marmalade to a small pan with 40ml of water, heat the chutney until lightly simmering. Slice each duck breast in half, arrange ...
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DUCK ROAST à L’ORANGE | METRO
From metro.ca
Place roast in a 6 in. x 10 in. (15 cm x 25 cm) roasting pan greased with duck fat or oil. Add shallots and roast uncovered for 15 minutes. In a bowl, combine orange juice, wine or port and balsamic vinegar. Pour over duck and continue roasting uncovered for 45 minutes. Remove roast from oven, tent loosely with foil, and let stand 5 - 10 minutes.
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HOW TO MAKE DUCK A L'ORANGE AT HOME — SIMPLE FRENCH COOKING
From simplefrenchcooking.com
2020-05-12  · Continue to roast until golden brown, about 1 hour. Transfer the duck back to the baking sheet. Place a fine-mesh strainer over a saucepan and scrape the dripping and vegetables from the roasting pan into the strainer. Discard the solids. Add the orange juice and marmalade to the saucepan. Bring to boil over high heat.
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DUCK à L’ORANGE RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
2022-07-12  · Stir in reserved 2 tbsp orange glaze with beef jus; bring to the boil. Reduce heat to low; simmer until sauce has slightly thickened (3-5 minutes). Season; set aside and keep warm until ready to serve. 6. For salad, whisk orange juice and zest in a large bowl with vinegar, oil and thyme; season to taste.
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STEFANO’S DUCK A L’ORANGE | TLN
From tln.ca
4 to 5 pound duck, preferably Peking Salt and freshly ground pepper, to taste 1/2 orange, for duck cavity Thyme sprigs, for duck cavity 1 orange, for orange zest garnish 2 tbsp. sugar 2 tbsp. sherry vinegar 1/4 cup white wine 1/2 cup chicken stock 1 cup orange juice, preferably freshly squeezed, about 3 to 4 oranges Juice of 1/2 lemon 1 tbsp ...
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SLOW COOKER DUCK A L'ORANGE - SLOW COOKING PERFECTED
From slowcookingperfected.com
Place the duck on top and stuff the duck with the orange. Baste the duck with the sauce. Cook on low for 6-8 hours. Gently remove the duck from the slow cooker and place it to the side, cover with foil to keep warm. Skim the fat off the top of the liquid. In a bowl, combine the cornstarch and water until it forms a paste.
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DUCK à L'ORANGE RECIPE - SERIOUS EATS
From seriouseats.com
2018-12-12  · 1/2 cup red wine vinegar. 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) Freshly ground white or black pepper.
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