duck a l'orange

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duck a l'orange

Postby greenster » Sat Apr 12, 2008 12:56 pm

Some of you may know, most probably don’t, I enjoy cooking for fine dining (give me money for restaurant) I cook mostly Cajun cuisine, but I’m not scared of Italian and Asian. I did apply for the “TOP Chief”, but I was not chosen because I do not own, manage a restaurant. Any who over the years, I’ve been adding some of my favorite recipes to this section, today I thought I would share another one, not my recipe but one I use several times a year. This recipe is from 1943 by an unknown chief. Its not o100% original as some amounts of sugar ETC has been altered for more meat taste. Caramelized it, along with the aromatic vegetables, which balance out the sweetness for a rich sauce with layers of flavor. (Its GOOD)



duck a l'orange

For duck
1 tablespoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon black pepper
1 5- to 6-lb duck
1 juice orange, halved
4 fresh thyme sprigs
4 fresh marjoram sprigs
2 fresh flat-leaf parsley sprigs
1 small onion, cut into 8 wedges
1/2 cup dry white wine
1/2 cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth
1/2 carrot
1/2 celery rib


For sauce
1/3 cup sugar
1/3 cup fresh orange juice (from 1 to 2 oranges)
2 tablespoons white-wine vinegar
1/8 teaspoon salt
2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler

Special equipment: an instant-read thermometer; a 13- by 9-inch flameproof roasting pan

Roast duck:
Put oven rack in middle position and preheat oven to 475°F.

Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.

Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.

Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.

Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.

Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.

Make sauce:
While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.

Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.

Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.
"Thomas Jefferson said I had a God-given right to pursue happiness. What makes me happy is to take a mallard's head smooth off at about 20 feet.

Lanyard: KM Custom Cut (hand),KM Cut red label Black Monster #1,RNT Timber hog,DS mondo,6n1 whistle
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greenster
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Postby jehler » Sat Apr 12, 2008 4:56 pm

I would have never guessed you to be a foody, the guys that can cook get the vagina right greenster
Buy it, use it, break it, fix it,
Trash it, change it, mail - upgrade it,
Charge it, point it, zoom it, press it,
Snap it, work it, quick - erase it,
Write it, cut it, paste it, save it,
Load it, check it, quick - rewrite it,
Plug it, play it, burn it
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Postby greenster » Sat Apr 12, 2008 6:17 pm

:no: Not really because I scrutinize at nice restaurants on our first date :rofl: because some idiot cooked the Lamp 3 mins too long.

But when you have a $350 kershaw knife set (my babies, never seen a dish washer and only sharpened with steel and leather.), you learn to cook.
"Thomas Jefferson said I had a God-given right to pursue happiness. What makes me happy is to take a mallard's head smooth off at about 20 feet.

Lanyard: KM Custom Cut (hand),KM Cut red label Black Monster #1,RNT Timber hog,DS mondo,6n1 whistle
User avatar
greenster
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Posts: 4507
Joined: Thu Jul 07, 2005 9:11 pm
Location: arkansas Green Timber


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