Duck in Orange Sauce
Edited by Seighart, Eng, Rebecca M., Rafah Perlado and 1 other
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.
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.
Duck a l'Orange
- 11/4 cup demerara sugarAdvertisement
- 21/8 cup waterAdvertisement
- 31/8 cup Grand Marnier
- 41 1/2 cups orange juice
- 53 shallots (30 grams), minced
- 62 whole ducks
- 75 orange segments with membranes removed
- 81/4 cup butter, unsalted
- 930 grams orange zest, sliced into strips
- 101 cinnamon stick
- 111/2 cup apple cider vinegar
- 1Preheat oven to 400 degrees Fahrenheit.
- 2Rub duck with both halves of the orange and then place it inside the duck with cinnamon sticks.
- 3Tie 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.
- 4In 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.
- 5Add butter, zest and segments to the sauce and stir constantly until butter is melted.
- 6Coat duck with a little bit of the sauce, then cook for another 5-10 minutes in the oven.
Wild Pilaf Rice
- 1250 grams wild riceAdvertisement
- 26 1/2 cups of chicken stock
- 3310 grams white rice
- 41/2 kilo bacon, diced (small)
- 54 tablespoons onion, chopped
- 62 cups celery, minced
- 73/4 cup coarsely chopped parsley
- 83/4 cup pine nuts
- 9salt and pepper to taste
- 1Cook the wild rice with 3 1/4 cups of the chicken stock.
- 2Cook the white rice with the remaining 3 1/4 cups of chicken stock.
- 3Combine the wild rice and the white rice in a rice cooker. Mix until well combined and set aside.
- 4Fry the diced bacon until crisp and drain onto a plate lined with paper towel.
- 5Remove majority of the bacon oil, leaving only about 2 tablespoons, and saute the chopped onion and minced celery until tender.
- 6Add the sauteed onion and celery, together with the chopped parsley, season with salt and pepper.
Simple Mashed Potato
- 1Wash the potatoes and peel.
- 2Place 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.
- 3In 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.
- 4Add in the potatoes, and mash until smooth.
- 5Season with salt and pepper to taste.
- 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.
The pictures are just sample photos on how to execute a certain procedure.
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