Duck A Lorange Recipes

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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

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



Duck a l'Orange image

Recipe From foodnetwork.com

Provided by Bobby Flay

Categories     main-dish

Time 2h10m

Yield 4 Servings

Number Of Ingredients 39



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 Breast a l'Orange image

Recipe From marthastewart.com

Provided by Martha Stewart

Number Of Ingredients 8



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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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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  • 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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From bbc.co.uk
Place on a rack set inside a sturdy, medium roasting tin. Place the orange half inside the duck, pushing towards the neck end to help support the breast. Add the bay leaves and onion wedges ...
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EASY DUCK A L'ORANGE RECIPE | GOOD FOOD
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Preheat oven to 200C. Using a sharp knife, lightly score the skin of the duck, then season with salt and pepper. Place on an oven tray and cook for 15 to 20 minutes, until cooked through. Remove, cover loosely with foil and set aside to …
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From cookingchanneltv.com
Make the sauce: Put the sugar and 1 tablespoon water in a saucepan, bring to a boil and cook until golden, about 3 minutes. Add the vinegar and orange juice. Reduce slightly. Now add the stock and the zests. Boil down to sauce …
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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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2017-07-13  · Thinly slice 2 oranges. Place the slices on a baking sheet lined with parchment paper. Sprinkle icing sugar on top. Bake for 45 minutes. Turn slices over and sprinkle icing sugar again. Bake for 45 minutes more or until orange …
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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.

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Duck a l'orange is a tried and trusted duck dish, with just about every French mother having her own variations on the theme; some use marmalade to enhance the flavour; others would rather die than use marmalade! The added bonus is that duck invariably produces lots of duck fat that can later be used to roast potatoes or other vegetables.
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From seriouseats.com
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STEFANO’S DUCK A L’ORANGE - TLN
From tln.ca
Season with salt and pepper. Cut orange in half and put in cavity along with thyme sprigs. Place duck in roasting pan fitted with rack. Roast duck until juices run clear, just cooked through and skin is golden brown, about 2 hours. Tent with foil and let duck rest for 10 to 15 minutes. Skim excess fat from roasting pan.
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