Your email address will not be published. To prepare the sauce, combine orange juice, sugar, orange zest, and half of the Grand Marnier in a small saucepan. 1 cup freshly squeezed orange juice, strained. https://theheritagecook.com/the-flavors-of-france-duck-breasts-a-lorange Wild Duck Breasts with Grand Marnier Sauce - Armadillo Pepper In a small bowl, combine the Grand Marnier and cornstarch. Top the duck with shredded green onions. Place duck in skillet, skin-side down, and cook for 6 minutes. This dish can also be made in one pan by putting the sauce ingredients on top of the duck breast fillets as they cook, but the color of the sauce will be darker and less impressive. Preparation Time: 10 minutes 2. My style of waterfowl cooking is typically fast and furious. Turn the breasts over again and brush with 30 ml (2 tbsp) of marmalade. For the gastrique sauce: Combine the orange juice, sugar, garlic, orange liqueur, ginger and 2 … Here, the old-time flavor of duck a l'orange combines with ease of roasting Cornish hens in a recipe for entertaining. Bring to a boil, uncovered, over medium-high heat. Score the skin around the drumsticks, this will expose the bone during cooking. Flip duck breasts and cook until … 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). Transfer the duck to a plate and lightly cover with foil for 5 minutes. Reduce heat to medium and simmer until the liquid is reduced to 2–3 tablespoons. This site uses Akismet to reduce spam. Make the Duck a l'Orange Pat dry the two half breasts with paper towels. Duck à l’Orange Duck Breast, Gastrique, Grand Marnier. Optional Seasoning Time: 1-2 hours In a large ovenproof skillet, sear the breasts, skin side down, for 2 to 3 minutes over medium-high heat. It's not any old orange sauce, though, it's a specific one—sauce bigarade. Flip the duck breasts and cook for another 3 minutes (for medium rare), then remove from heat and rest on aluminum foil. Remove from oven and let rest while you finish the sauce. Heat a large skillet over medium heat and brown the fillets on both sides or until medium-rare, about 4 minutes per side. Score the duck all over and season with salt & pepper. When the breast is nicely browned turn and cook the other side, turn the heat down on the pan if needed. Slice duck diagonally into 1/4-inch-thick slices. Reduce heat to medium and simmer until the liquid is reduced to 2–3 tablespoons. 1. Furthermore, believe it or not, duck meat itself is surprisingly lean. 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. https://www.epicurious.com/recipes/food/views/duck-a-lorange-102145 https://www.pattysaveurs.com/en/among-friends/537-duck-a-l-orange.html 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. How to make duck à l’orange? Slash through the fat on the breast with a sharp knife to create a crisscross pattern. Add the Grand Marnier and remove from the heat. Many of my wild game meals involve eating grilled duck while standing around a fire at a remote duck camp. Slice the duck breasts on an angle and serve with the Grand Marnier Sauce, top with some orange peel or zest. 3/4 cup chilled butter, cut into 6-7 pieces. Remove the pan from the heat and whisk in butter, a few pieces at a time, until thoroughly blended, and then whisk in the remaining Grand Marnier. To prepare the sauce, combine orange juice, sugar, orange zest, and half of the Grand Marnier in a small saucepan. 2. Season both sides of breasts with salt and pepper. Notify me of follow-up comments by email. 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. Knowing this is the key to getting duck à l'orange right. Your email address will not be published. Being careful not to cut into the meat, score the skin on each duck breasts in a crosshatch … I finished roasting the Set aside with rest of orange, quartered. This will help release the fat, and the fat will crisp up when cooked. The sauce is what puts the orange in it. Prepared in a separate pan, the sauce will be vibrant and colorful. Salt and pepper the duck breasts. Preheat oven to 160 C. Remove the tail and any excess skin ro cavity fat. Required fields are marked *. Transfer the duck to a plate and lightly cover with foil for 5 minutes. Not knowing it is what has led to so many sickly sweet versions. Add the orange sauce to the roasting pan along with the slurry and cook 1 to 2 minutes until thickened. Whisk chicken stock, Combine orange juice, sugar, orange zest, and half of the Grand Marnier in a small saucepan. BUY BOOK>, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window). Cook duck, skin side down, in a medium nonstick frypan over medium-low heat for 15 minutes. Turn duck and continue cooking until a meat thermometer inserted into thickest part of breast registers 160°F, about 15 – 20 minutes. Transfer duck … Cooking Time: less than 12 minutes Remove the pan from the heat and whisk in butter, a few pieces at a time, until thoroughly blended, and then whisk in the remaining Grand Marnier. Preheat oven to 350°. This is a very nice, simple way to replicate the classic 'Canard à l'Orange'. Turn the breasts over and continue cooking for another 2 minutes. Brush the duck … Add the Grand Marnier and remove from heat. Let rest, skin-side up, at room temperature, for 15 minutes. Transfer the skillet to the oven and bake for 7 to 8 minutes. Score the duck breast skin without cutting into the breast, cut in a criss cross pattern. Bring to a boil, uncovered, 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°. Spoon the sauce onto plates and arrange the duck over the sauce. Add Grand Marnier to the pan and cook off the alcohol, scraping the pan continuously with a large wooden spoon. 3. Duck breasts with Grand Marnier sauce is an impressive, flavorful dish that is easy to prepare. 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. Cut off the first two wing joints of the ducks and reserve. Serve it with a starchy side dish and seasonal vegetables. Heat a large skillet over medium heat and brown the fillets on both sides or until medium-rare, about 4 minutes per side. Serves: 4. Season the duck breast on both sides with sea salt and pepper. High heat, a splash or two of liquid ingredients, a handful of herbs or vegetables, and we're ready to eat. Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. If you're introducing someone to the flavors of waterfowl, it's best not to plop a whole roast duck on their plate and let them fend for themselves. Heat a sauté pan over medium high heat until hot and sear the breast skin side down, do not put oil or butter into the pan, you’ll have plenty of rendered duck fat shortly. If time allows, wrap the seasoned duck in plastic wrap and refrigerate for 1-2 hours. Use a needle or sharp knife point to pierce the skin of the fat ducks all over, taking care to … Chop the … Learn Chef Debbi's pantry essentials and how to substitute ingredients for pantry staples in her basic recipes for quick and easy meals. https://www.foodnetwork.com/recipes/duck-a-lorange-recipe20 with. Preheat the oven to 450°. Score the duck breast skin without cutting into the breast, cut in a criss … Save my name, email, and website in this browser for the next time I comment. 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. Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place … 1 tablespoon orange zest. Unlike chicken or turkey, duck is comprised of all dark meat, including the breasts. Learn how your comment data is processed. Generously season with salt and rub salt into each breast. Rub the duck breast fillets with olive oil, salt, white pepper, and ground coriander. A roast duck is essential for duck à l'orange, but it's not what defines the dish. Add the butter 1 tablespoon at a time while stirring, until combined. Remove breast to a small baking sheet lined with parchment, a baking pan will do as well. 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 All too often, duck is considered a greasy or fatty meat. On special occasions, however, I want a duck dinner to be more than just a feeding frenzy. 1/3 cup Grand Marnier liqueur. Place the trimmed and seasoned duck on an oven rack over a roasting dish, breast side down and roast slowly for 1 hour. 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 ️ ️ ️ ️ ️ Migration Alert: Mild Weather Impacts Bird Distribution in Central Flyway, Impress dinner guests with a simple but elegant recipe, 1 cup freshly squeezed orange juice, strained, 3/4 cup chilled butter, cut into 6-7 pieces. 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