How To make Duck a L'Orange
6 lb Duck, cut
1/2 c Red wine
1 T Orange peelings
1 ea Clove garlic, minced
3 T Salad oil
1 T Potato starch
1 1/4 c Orange juice
1 T Honey
1/4 t Ginger
1/8 t Pepper
1 c Orange sections
Puncture duckling generously with fork; place on rack in roasting pan. Pour most of the sweet red wine over duckling pieces. Roast in slow oven (325 deg), basting occasionally, allowing 25 minutes/pound. In medium saucepan, saute' orange peel and garlic in oil.Mix in potato starch till smooth.Slowly add orange juice, honey and remaining wine. Simmer (1 min). Mix in ginger,pepper and orange sections; simmer (5 min). Serve hot sauce with roast duckling.
How To make Duck a L'Orange's Videos
Duck a l'orange
learn how to prepare this beautiful duck dish with our head chef at The Culinary Institute LeNotre, Chef Olivier!
Julia Child’s Famous Duck à l'Orange Tested My Sanity
Julia Child's famous Duck à l'Orange recipe from Mastering the Art of French Cooking volume 1. #juliachild #jamieandjulia #antichef #duck
00:00 - Introduction
01:23 - The Duck!
02:21 - Duck Stock
04:30 - Oranges
05:19 - Truss the Duck
08:05 - Roasting the Duck
10:33 - The Orange Sauce
14:02 - Duck Problems
16:59 - Orange Sauce Part 2
18:11 - Lets Carve!
19:18 - Quick Sauce Troubleshoot
20:36 - Order up!
22:27 - Patreon
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Mastering the Art of French Cooking Vol 1 & 2:
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How to Make Duck à l'Orange the Right Way
Modern duck à l'orange recipes often call for a syrupy-sweet sauce. But the original form of the dish calls for an acrobatic balancing act of acid, bitter, sugar, and fat, perfectly suited to cutting through the richness of the roasted duck. Daniel Gritzer shows you some classic French techniques to make a spectacular sauce for your holiday bird.
RECIPE:
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RECIPE INGREDIENTS IN ENGLISH AND RUSSIAN ⬇️
Ingredients
►1 duck (the one I am roasting is 6lbs/3kg)
►Oranges
►Lemons
►Rosemary
►Root vegetables (onions, celery, carrots)
►1 cup of white wine
Glaze
►1 cup of honey
►1/2 cup orange liqueur Grand Marnier
►3 tbsps. of red wine vinegar
►Pinch of salt
Ингредиенты:
►1 утка (вес той, которую я запекаю 3 кг)
►Апельсины
►Лимоны
►Розмари
►1 стакан белого вина
Глазурь
►1 стакан меда
►1/2 стакана апельсинового ликера
►3 ст.л. красного винного уксуса
►Щепотка соли
Duck A L'Orange. Roasted Duck with Orange Sauce. Traditional French Duck Recipe.
Duck A L'Orange is one of the best known and loved dishes of French classic cuisine. Infused with the flavor of citrus and lovingly roasted to perfection, Duck A L'Orange is truly memorable. For the full recipe in printable format, please visit our website at
This is Episode #134 with Whats4Chow.com - for notifications and updates please subscribe to our channel.
Ingredients
1.8kg Duck
4 Oranges
95g Light brown sugar
125ml Cider vinegar
80ml Grand Marnier
30g Butter
Instructions
Cut an orange in half and put it to one side.
Cut away any excess skin and fat from the neck and tail of the duck.
Cut through the skin along the breast bone, then using your shears cut through the breast bone. Open up the duck and press down on the pelvis firmly to flatten it.
Pat the duck dry, then rub the skin thoroughly with the orange halves.
Place the duck on a rack in a roasting pan and using a carving fork, prick skin all over to allow the fat to render out.
Roast the duck in a preheated oven at 150c or 300f and roast for 45 minutes.
While the duck roasts, heat a pan over medium low heat and melt the sugar, tipping the pan or stirring the sugar to ensure even browning.
Pour in the vinegar, standing back from the pan, as it will spatter. The sudden temperature change will make the melted sugar turn to toffee.... this is normal.
Keep stirring, bring the solution to a boil, and boil for 3 to 4 minutes. By this stage the toffee will have mostly dissolved, then add the orange juice and grand marnier.
Bring this back to a boil and boil for 2 minutes, then remove the pan from the heat.
After the initial 45 minutes of roasting, remove the duck from the oven and drain any fat from the pan. Raise the temperature of the oven to 180c or 350f, spoon some of the orange sauce over the duck and return it to the oven for a further 45 minutes.
Remove the duck from the oven every 10 minutes and spoon a bit more of the sauce over the bird.
After 45 minutes, remove the pan from the oven and transfer the duck to a platter and cover it with foil.
Skim any excess fat from the pan then strain the juices through a sieve back into the frying pan, and add the orange zest and butter. Reheat this over medium heat until it just comes to a boil.
Cut the duck in half up the spine, transfer the halves to platters and spoon the orange sauce over the duck before serving.
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