Duck in Orange Sauce

Edited by Seighart, Anonymous, Eng, Rebecca M. and 2 others

American's love for French cuisine is due, at least in part, to the popularity of the classic dish duck in orange sauce, or Duck a l'Orange. It is best paired with mashed potatoes or wild rice pilaf.

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RafahPerlado duckfinale.jpg

The dish may be prepared with a whole roasted duck or with just the seared breast of the duck, however you prefer, but the end result is always superbly elegant as well as delicious.

While it may sound complicated, the dish is actually fairly easy to prepare, and is the perfect choice, whether it be for a romantic dinner for two or an entrée for your dinner party.

The simple sauce that gives the dish its name can be prepared ahead of time, so that there is no last minute preparation involved.

The combination of the sweet, orange flavored sauce and the savory, tender duck give this dish a sense of sophistication that will have everyone wondering when you found time to attend culinary school.

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Duck a l'Orange

RafahPerlado duckorange.jpg

Ingredients

RafahPerlado duck.jpg
  1. 1
    1/4 cup demerara sugar
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  2. 2
    1/8 cup water
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  3. 3
    1/8 cup Grand Marnier
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  4. 4
    1 1/2 cups orange juice
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  5. 5
    3 shallots (30 grams), minced
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  6. 6
    2 whole ducks
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  7. 7
    5 orange segments with membranes removed
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  8. 8
    1/4 cup butter, unsalted
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  9. 9
    30 grams orange zest, sliced into strips
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  10. 10
    1 cinnamon stick
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  11. 11
    1/2 cup apple cider vinegar
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Procedure

RafahPerlado duckprep1.jpg
  1. 1
    Preheat oven to 400 degrees Fahrenheit.
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  2. 2
    Rub duck with both halves of the orange and then place it inside the duck with cinnamon sticks.
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  3. 3
    Tie its legs and wings together, prick with a fork, put in a rack, breast side down and place in a roasting tin to cook 45 mins.
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  4. 4
    In a small saucepan, bring sugar and water to a boil, stirring constantly.
    Add vinegar, orange juice, shallots, and Grand Marnier. Bring back to a simmer and then reduce heat.
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  5. 5
    Add butter, zest and segments to the sauce and stir constantly until butter is melted.
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  6. 6
    Coat duck with a little bit of the sauce, then cook for another 5-10 minutes in the oven.
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  7. 7
    Reheat the sauce and serve the duck on a plate.
    RafahPerlado duckprep2.jpg
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Wild Pilaf Rice

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Ingredients

RafahPerlado ricepilaf.jpg
  1. 1
    250 grams wild rice
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  2. 2
    6 1/2 cups of chicken stock
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  3. 3
    310 grams white rice
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  4. 4
    1/2 kilo bacon, diced (small)
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  5. 5
    4 tablespoons onion, chopped
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  6. 6
    2 cups celery, minced
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  7. 7
    3/4 cup coarsely chopped parsley
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  8. 8
    3/4 cup pine nuts
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  9. 9
    salt and pepper to taste
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Procedure

RafahPerlado riceprep1.jpg
  1. 1
    Cook the wild rice with 3 1/4 cups of the chicken stock.
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  2. 2
    Cook the white rice with the remaining 3 1/4 cups of chicken stock.
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  3. 3
    Combine the wild rice and the white rice in a rice cooker.
    Mix until well combined and set aside.
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  4. 4
    Fry the diced bacon until crisp and drain onto a plate lined with paper towel.
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  5. 5
    Remove majority of the bacon oil, leaving only about 2 tablespoons, and saute the chopped onion and minced celery until tender.
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  6. 6
    Add the sauteed onion and celery, together with the chopped parsley, season with salt and pepper.
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  7. 7
    Sprinkle the toasted pine nuts before serving.
    RafahPerlado riceprep2.jpg
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Simple Mashed Potato

RafahPerlado mashfinal.jpg

Ingredients

RafahPerlado mashed 2.jpg
  1. 1
    1 kg russet potatoes
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  2. 2
    2 tablespoons butter
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  3. 3
    salt and pepper to taste
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  4. 4
    1 cup half and half
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Procedure

RafahPerlado mashprep1.jpg
  1. 1
    Wash the potatoes and peel.
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  2. 2
    Place the peeled potatoes in a deep pot filled with water (just enough to cover the potatoes) and cook until tender.
    Place in a colander to drain all the excess water.
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  3. 3
    In the same pot, add in the half and half and the butter and bring to a boil.
    Stir to blend the butter into the half and half well.
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  4. 4
    Add in the potatoes, and mash until smooth.
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  5. 5
    Season with salt and pepper to taste.
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Notes

  • As a substitute for demerara sugar, you can use brown sugar.
  • If russet potatoes aren't available you can always use whatever potatoes you may like.
  • For a half and half substitute, you can use milk.

Note: Photos above are just sample brands of the ingredients. This does not mean that the same brands are needed in preparing this recipe. You can always change things according to your preferences.

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The pictures are just sample photos on how to execute a certain procedure.

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Article Info

Categories : Meats & Main Dishes

Recent edits by: Rafah Perlado, Rebecca M., Eng

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