Duck à l'Orange Recipe - SORTED Eats France
Forget the cliches, Duck à l'Orange is monumentally delicious and categorically French... As are a lot of other things (apparently)... So, have we done this dish justice?!
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Can You Taste this Crispy Skin Roasted Duck a L’orange?
Duck a l'orange, known in French as canard a l'orange, is a fancy and classic French dish you can make at home. It can also be braised, but this version is roasted.
For beautifully tender meat, the duck is first covered and almost steamed in an oven for approx. 80 minutes. It's then uncovered and roasted to obtain that beautiful brown crispy skin.
Keep the excess duck fat; that is gold! So lovely with roasted potatoes; see my recipe.
Make sure you scrape those dark caramelisation bits in the pan's bottom and mix them well. That's the flavour to your jus, and the sauce will be incredible.
If you want to go more classic, you can add a little Grand Marnier liqueur to the sauce and garnish with blanched julienne of orange zest and some orange segments.
When serving, pour the sauce around the duck to retain that nice crispiness in the skin. Great served with green beans and roasted potatoes cooked in duck fat, of course!
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Anthony Bourdain's Lovely Duck À L'Orange | Back to Bourdain E18
I have no words. So far this duck is my favorite thing I have ever made. Learning to cook Duck à l'Orange with Anthony Bourdain's Les Halles Cookbook.
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00:00 - Anthony Bourdain's Duck à l'Orange
00:36 - Breaking Down The Ingredients
01:32 - Prepping The Dish
07:17 - Comment Of The Week!
08:58 - Plating, Tasting, What I Would Do Different
???? Ingredients
• 1 fresh duck, trimmed of excess fat, chilled in fridge overnight
• salt and pepper
• 1/2 orange, cut into 4 pieces
• 1 lemon, cut into 6 pieces
• 1/2 cup/100 ml red wine vinegar
• 2 oz/56 g sugar
• 2 cups/450 ml dark duck stock or chicken stock (use duck or I'll find you)
• 3 oz/75 ml Grand Marnier
• 2 Tbsp/28 g butter
• 2 zest of oranges, confited
• juice of 1/2 orange
• juice of 1/2 lemon
• 2 oranges, peeled and segmented
???? Equipment
• kitchen string
• roasting pan or baking sheet
• wire rack
• tongs
• medium saucepan
• fine strainer
• small saucepan
• whisk
• serving platter
#anthonybourdain #duck #frenchfood
How to prepare Duck with Orange Sauce
I either forgot to upload this video or it disappeared from YouTube. A friend asked me to prepare his favorite dish, Duck with Orange Sauce. This is a magnificent centerpiece for a special occasion—well worth the effort.
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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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Roast Duck a l'orange | The French Chef Season 1 | Julia Child
Julia Child demonstrates the most popular way to serve a duck -- roasted and a lo'orange. Julia shows you how to prepare a duck for roasting, how to prepare an orange sauce and how to serve and carve a roast duck.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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