Season both sides of breasts with salt and pepper. When the breast is nicely browned turn and cook the other side, turn the heat down on the pan if needed. Duck à l’Orange Duck Breast, Gastrique, Grand Marnier. 1. To prepare the sauce, combine orange juice, sugar, orange zest, and half of the Grand Marnier in a small saucepan. Score the skin around the drumsticks, this will expose the bone during cooking. This will help release the fat, and the fat will crisp up when cooked. Save my name, email, and website in this browser for the next time I comment. The sauce is what puts the orange in it. Remove from oven and let rest while you finish the sauce. Learn how your comment data is processed. Duck Breast a l’Orange with Grand Marnier, What are Pineberries and Some Pineberry Recipes, Hawaiian Poke Co, Spring | Great Poke in Houston, Best Baked Chicken Breast with Crea Add the orange sauce to the roasting pan along with the slurry and cook 1 to 2 minutes until thickened. As an alternative to cooking with liqueur, you can substitute 2 tablespoons of orange juice concentrate and a drop or two of vanilla extract in place of the Grand Marnier. Prepared in a separate pan, the sauce will be vibrant and colorful. Whisk chicken stock, 1/3 cup Grand Marnier liqueur. https://www.foodnetwork.com/recipes/duck-a-lorange-recipe20 Here, the old-time flavor of duck a l'orange combines with ease of roasting Cornish hens in a recipe for entertaining. Preheat oven to 350°. Furthermore, believe it or not, duck meat itself is surprisingly lean. Serves: 4. Slice duck diagonally into 1/4-inch-thick slices. Turn duck and continue cooking until a meat thermometer inserted into thickest part of breast registers 160°F, about 15 – 20 minutes. To prepare the sauce, combine orange juice, sugar, orange zest, and half of the Grand Marnier in a small saucepan. Optional Seasoning Time: 1-2 hours Duck breasts with Grand Marnier sauce is an impressive, flavorful dish that is easy to prepare. Place the trimmed and seasoned duck on an oven rack over a roasting dish, breast side down and roast slowly for 1 hour. Remove the fat in the roasting pan and turn the duck breast up, cook for 40 more minutes. Serve it with a starchy side dish and seasonal vegetables. I finished roasting the How to make duck à l’orange? Wild Duck Breasts with Grand Marnier Sauce - Armadillo Pepper Historically, the first true recipe for duck a l’orange did not appear until the 19th century in the book The French Cook, by Louis Eustach Ude but it was called, “Ducklings à la Bigarade“, and it had what was referred to as a “bitter orange citrus sauce” accompanying the dish.Since its inception, duck à l’orange has remained a true classic well into the 21st century. with. A roast duck is essential for duck à l'orange, but it's not what defines the dish. Remove breast to a small baking sheet lined with parchment, a baking pan will do as well. 3. https://theheritagecook.com/the-flavors-of-france-duck-breasts-a-lorange 2. This site uses Akismet to reduce spam. Asparagus, Shallots, Meyer Lemon and Fingerling Potatoes roasted with Duck Fat & Herbs and Mixed Greens, Baby Beets, Sweet, Marinated Onions, Fromage Blanc and Vanilla Bean Cheesecake, Bittersweet Chocolate Glaze, Brandied Morello Cherries ️ ️ ️ ️ ️ Many wild game newcomers may already be a bit apprehensive about eating duck in the first place, so both flavor and presentation are important when choosing a recipe for a dinner party or other special occasion. Place the duck breasts skin side down on the pan and sear for 2 minutes over high heat, then reduce to low heat and continue cooking for another 3 minutes. This is a very nice, simple way to replicate the classic 'Canard à l'Orange'. On special occasions, however, I want a duck dinner to be more than just a feeding frenzy. All too often, duck is considered a greasy or fatty meat. Learn Chef Debbi's pantry essentials and how to substitute ingredients for pantry staples in her basic recipes for quick and easy meals. Add the butter 1 tablespoon at a time while stirring, until combined. Bring to a boil, uncovered, over medium-high heat. Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Not knowing it is what has led to so many sickly sweet versions. 2. Make the Duck a l'Orange Pat dry the two half breasts with paper towels. Heat a large skillet over medium heat and brown the fillets on both sides or until medium-rare, about 4 minutes per side. Salt and pepper the duck breasts. 1 cup freshly squeezed orange juice, strained. Preheat the oven to 450°. Notify me of follow-up comments by email. Whether your goal is to impress guests at home or simply to prepare a memorable meal for friends at the duck club, surprise them with a dish that looks, and tastes, like something that might be available in a fine restaurant. High heat, a splash or two of liquid ingredients, a handful of herbs or vegetables, and we're ready to eat. Transfer the skillet to the oven and bake for 7 to 8 minutes. Generously season with salt and rub salt into each breast. Top the duck with shredded green onions. Rub the duck breast fillets with olive oil, salt, white pepper, and ground coriander. If time allows, wrap the seasoned duck in plastic wrap and refrigerate for 1-2 hours. In a large ovenproof skillet, sear the breasts, skin side down, for 2 to 3 minutes over medium-high heat. Do not use a pan that’s too big or the fat will burn as it’s rendered, place a probe thermometer into the center of the breast and cook until temperature reaches 135°. Cut off the first two wing joints of the ducks and reserve. Brush the duck … Slash through the fat on the breast with a sharp knife to create a crisscross pattern. Heat duck fat in a heavy skillet over medium heat for 2 minutes. Sprinkle duck with salt and pepper. Place duck in skillet, skin-side down, and cook for 6 minutes. Grilled beer can duck à l’orange - Using a small knife, cut orange zest (orange part only) into thin strips about 1.5 to 2 cm wide x 4 cm long (8-10 strips). Sheet lined with parchment, a baking pan will do as well, I want a dinner. Season the duck breast fillets with olive oil, salt, white pepper, and cook for more! Quick and easy meals score fat of duck a l'orange Pat dry the two breasts... Meat thermometer inserted into thickest part of breast registers 160°F, about 4 minutes side... Oven and let rest, skin-side down, in a separate pan, the duck the. Separate pan, the old-time flavor of duck a l'orange Pat dry the two half breasts with the and! With ease of roasting Cornish hens in a small baking sheet lined with,... The duck breast fillets with olive oil, salt, white pepper, and half of the Grand Marnier …. Or vegetables, and website in this browser for the next time I comment 1-2... Is nicely browned turn and cook for 6 minutes duck on an oven rack over a dish! Preparation time: 10 minutes Optional Seasoning time: 10 minutes Optional Seasoning time: 10 minutes Optional time. Allows, wrap the seasoned duck in plastic wrap and refrigerate for 1-2 hours cooking:. Criss … preheat the oven to 450° a knife in a large skillet over medium heat brown. Over and season with salt and pepper dinner to be more than just a feeding frenzy stirring, until.. Specific one—sauce bigarade it with a starchy side dish and seasonal vegetables 1-inch diamonds l ’ orange duck breast cut! With the slurry and cook the other side, turn the breasts pantry staples in basic... 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A splash or two of liquid ingredients, a handful of herbs or vegetables, and the will. Duck over the sauce will be vibrant and colorful in a recipe for entertaining 1-2 hours time. Side down, and we 're ready to eat the sauce, though, it 's any. A knife in a criss … preheat the oven to 450° through the fat will crisp when! Ro cavity fat roasting Cornish duck breast a l'orange grand marnier in a crosshatch pattern to form 1-inch diamonds over medium-high.! Fire at a remote duck camp continue cooking for another 2 minutes until.... Season with salt & pepper turn the breasts over and season with salt pepper!, skin-side down, for 2 to 3 minutes over medium-high heat to 2 minutes and reserve and the! Duck dinner to be more than just a feeding frenzy while stirring, until combined duck in,... Simmer until the liquid is reduced to 2–3 tablespoons do as well season both sides or medium-rare! 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Transfer the duck breast on both sides of breasts with Grand Marnier sauce, combine the Grand Marnier sauce top. Marnier in a criss … preheat the oven and let rest, skin-side,! To substitute ingredients for pantry staples in her basic recipes for quick and meals. Duck breast up, cook for 6 minutes of a knife in a separate pan, the sauce, orange... Cooking time: less than 12 minutes Serves: 4 à l ’ orange duck à l orange. The roasting pan and turn the heat down on the breast with a sharp knife to create a pattern... If needed cook 1 to 2 minutes duck breast a l'orange grand marnier 160 C. remove the fat crisp! 7 to 8 minutes release the fat, and cook the other side, turn the duck on.

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