If the duck is ready, the leg will be fairly loose and easy to wiggle. Remove the duck from the roasting tray and set aside to rest. The French certainly win the spirit award for proclaiming their love for the dish, so there’s that. Refrigerate leftover roasted duck and sauce, within 2 hours of cooking, in separate airtight containers for up to 1 day. Recipe – serves 4. Pour the white wine into a saucepan, add the orange juice and beef stock. Heat duck fat (or oil) in a heavy pan over medium heat for 2 minutes. Place the orange half inside the duck, pushing towards the neck end to help support the breast. A small, fat … Duck à l’orange, duck with cherry sauce, such classic recipes. Rinse the duck legs and wash the salt mix off the duck. Make sure that it is refrigerated within 2 hours of steam roasting. Pour in the cream and some butter, add duck breasts and cook for 5 minutes. Add some steamed greens or a mixed salad and this is a wonderful lunch dish or easy midweek supper. Preheat the oven to 140°C/fan 120°C/gas 2. Sort and filter. My Mother-in-law prepared this duck for the holidays and special occasions. Use a vegetable peeler to peel the skin off the half orange in wide strips. Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2021 All Rights Reserved Delia Online, 8 fl oz (225 ml) stock made with the duck giblets (click on link below for recipe). My husband loves duck, so I prepare this entree each year for his birthday dinner. (Cool, then keep in a pot in the fridge and use for roast or sautéed potatoes.) --Sue A. Jurack Duck can be steam roasted up to 2 days ahead of final roasting. Mix the cornflour with one tablespoon of cold water in a small bowl until smooth. What is duck à l’orange? Pat duck dry and sprinkle inside and out with spice mixture. Learn more. Add the potatoes and shake the tin so that the potatoes get well coated with the fat or oil. Do not re-freeze once defrosted Shelf life defrosted: Store in refrigerator and use within 24 hours -Award winning products. Pour into a warmed jug. Pat duck breasts dry with kitchen paper. Bring a pot of water to the boil with ¼ tsp of salt. Duck fat should be transferred to an airtight container and refrigerated for up to 1 week. 60ml / 1/4 cup Orange Marmalade; 60ml / 1/4 cup Port; STEP 1. Serve L'Orange sauce over sliced duck breasts or other parts. Remove the duck to a carving board to rest while you make the sauce. Crisp Roast Duck. How to make duck à l’orange – by Franck Dangereux. Fry over a medium heat for five minutes, stirring regularly until beginning to soften and colour. As the breasts were still red in the middle, Ramsay's dish was less like duck à l'orange than magret de canard. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges. This recipe is taken from Delia Smith’s Christmas. Place in an ovenproof saucepan and add the duck fat. Classic French Duck a L'Orange This is an adaptation of Julia Child's recipe for French duck a l'orange, a dish that is a classic for a reason. Tip any fat that has collected in the tin into a heatproof bowl. Method Place the duck in a roasting tin, and prick the fleshy parts with a skewer. Orange Sauce (10 minutes) Place the pan back over the heat and pour in some of the duck fat you rendered off. Duck à l’orange is a French sweet and sour dish, which is unusual in traditional French cooking. STEP 2 . Makes about 1 cup. The duck is cooked with orange, port and red wine vinegar. Add the orange juice, honey, sprigs of rosemary and garlic cloves. Preheat the oven to 210C/400F/Gas 6½. Duck. Write a review £ 4.00 £ 8.66 /kg. Another dish called canard à l'orange is braised rather than roasted. I will not go further into that, except to say that whoever came up with this combination was brilliant! Drain all but one tablespoon of the duck fat from the roasting tin into the heatproof bowl with the rest. Simmer over low heat for 45 minutes. Whisk chicken stock, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper together in a small bowl. Duck a l’orange or canard a l’orange (in French) is a well-known combination of duck and orange. Duck à l'orange, orange duck, or canard à l'orange is a French dish in cuisine bourgeoise consisting of a roast duck with a bigarade sauce. Showing 1-3 of 3 items. Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Crisp Roast Duck with a Confit of Rhubarb and Ginger. Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes. Duck à l’Orange From The WI Cookbook, this duck a l'orange recipe makes for a retro addition to a dinner party. Remove the duck breasts from the fridge at least 30 mins before cooking if you can. Try it with hasselback potatoes and seasonal veg. Place the duck in a roasting tin, and prick the fleshy parts with a skewer. You have a regular old world power tussle over who invented this dish. Ingredients . Preheat the oven to 210C/400F/Gas 6½. Strain off all the excess fat from the roasting tin, then place the tin on a gentle heat and add the coriander seeds and garlic. The dish first rose to fame in the 1960s when French cuisine became hugely popular in America thanks in part to this famous recipe. Using tongs or a fork, place a couple of the smaller orange slices on top of the fillet, return the tray to the oven, and leave to roast for 15-20 mins, depending on how rare you like your duck. Serves 4. Duck Liver Pâté with Armagnac. In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel color, 4 minutes. The Italians claim they created it, while the French say it’s theirs. Confit of Duck with Port and Sour Cherry Sauce. Place a stack of three strips on top of each other and trim the sides. Ready a large ovenproof dish for your duck. Duck à l’orange, specifically seems to find its roots in Europe sometime during the Renaissance. While the duck is resting, make the sauce. If you can roast a chicken, you can cook a duck. Finally, stir the marmalade and the port into the sauce and pour it on to the duck. Place the rack back into the tin and return the duck to the oven for a further 35-45 minutes, or until the skin is golden-brown and crisp. This recipe is taken from Delia Smith’s Christmas. Get Duck a l'Orange Recipe from Food Network. After that reduce the heat to gas mark 4, 350°F (180°C), and continue to roast for a further 2½ hours. Gressingham Duck Legs 462G. Place a stack of three strips on top of each other and trim the sides. Email “Duck a l'Orange ... Delia Smith's (famous British cook - similar to Julia Childs) method for making caramel is much easier and quicker - less than 5 … The orange concentrate provides great flavor to the serving sauce. Remove the duck from the oven and wiggle one of its legs. Pre-heat the oven to gas mark 7, 425°F (220°C). fine sea salt, apple cider vinegar, dried chiles de årbol, medium yellow onion and 5 … During the last 5 minutes carve the duck by using a sharp knife to cut it into quarters. For a better experience on Delia Online website, enable JavaScript in your browser. 1 Whole duck ; 2 Orange; 3 Bay leaves; 2 Garlic clove; 1 Chicken stock sachet (or cube) 50g Watercress; Glaze. Roast for 45 minutes. Re-season skin-side of duck breasts with salt. Set the oven to 200°C. From time to time during the cooking remove the tin from the oven and drain off the fat into a bowl (it's wonderful for roasting potatoes). Duck a l'orange is possibly one of the most copied French recipes of all time. Add Gressingham Duck Legs 462G Add add Gressingham Duck Legs 462G to basket. Reheat until piping hot. Carefully strain the liquid through a fine sieve into a small non-stick saucepan. Transfer to a board or warmed serving platter. If you are buying marmalade for this, do try to find a good quality Seville orange variety, as the very bitter flavour is important for this recipe. Squeeze the honey over each leg and reheat and colour in the oven for 20–30 minutes. Bring to a simmer then put the lid on and cook in the oven for 2½ hours. Place the duck legs in a pan. I tried this recipe on wild duck, but prefer the flavor of domestic ducklings. Goose (Pheasant or Duck) Giblet Stock. Season all over with salt and pepper, then roast it on the highest shelf of the oven for 20 minutes. Place a grill rack in a roasting tin and sit the duck, breast-side down, on the rack. Drain all but one-quarter cup of the duck fat from the pan (reserve fat for another use). Relevance; Price: Low to High; Price: High to Low; Clear filters Filter by. Season the duck with the salt and lots of freshly ground black pepper. Season all over with salt and pepper, then roast it on the highest shelf of the oven for 20 minutes. I expected to present my perfectly roasted duck … Pour the orange liqueur and wine into the pan with the softening onion and allow to bubble for a few seconds. Although the dish is now thought to be French, the Italians, of course, claim it originated in Italy. Energy: 1164kJ / 281kcal; Fat: 25g, of which Saturates: 8.2g; Carbohydrates: 3.8g, of which Sugars: 1.4g; Fibre: 1.9g; Protein: 12g; Salt: 0.4g; Storage . Take the duck out of the oven and carefully take the rack off the roasting tin using oven gloves to hold it. After that reduce the heat to gas mark 4, 350°F (180°C), and continue to roast for a further 2½ hours. Arrange these on a warmed serving plate. Preheat the oven to 220°C. Ten minutes before the end of the cooking, mix the marmalade and port to make the glaze and brush all over the skin of the duck and return it to the oven for its final cooking. This dish is very simple and quick to prepare. Season both sides of breasts with salt and pepper. Sort by. Originally the cherries would have to be fresh so the time of year was restricted; now use fresh or the frozen ones are excellent too. Cut the carrots and celery into four-inch pieces, then add to the pan with a pinch of salt and pepper and toss well in the rendered duck fat. Carve the duck at the table with an onion wedge for each person, pour a little of the sauce over and serve the rest separately. Cut slices across the duck skin with a sharp knife. Prick the duck skin all over with the tip of a skewer to help release the fat. A must-have in any kitchen is a good set of bakeware, and what better than Delia's own range, made in the UK to her own specification. Ducks – or, if they are under two months old, ducklings – come in a variety of breeds and sizes, anything from 2 lb (900 g), to 7 lb (3.2 kg) at Easter and Christmas . Use fat ducks for this, either wild or domesticated. A wonderfully comforting meal for two, Josh Eggleton's rich duck and creamy potato dauphinoise is masterfully balanced by the bitter notes of the caramelised chicory.If pushed for time, the dauphinoise could be replaced with buttery mashed potato to speed the cooking time up. Turn off the heat and move the duck breast to a plate. Remove the duck from the fast and set aside to cool. The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour. Add the zest, Cointreau, and simmer for another 15 minutes. Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Paring duck with orange is a classic combination, with very good reason – it’s absolutely delicious. Set aside. Use a vegetable peeler to peel the skin off the half orange in wide strips. Place breasts, fat side down, in a … Duck à l'orange is a classic French recipe featuring a whole roasted duck with crispy, crackling skin along with an aromatic sweet-sour sauce known as sauce bigarade. A cross between Chinese crispy duck and standard roast duck – plenty of crisp skin with fall-apart moist and tender meat. Bring to a simmer and let simmer until a bit sticky and reduced by half, this takes 5-10 minutes. The recipe features seared duck breast glazed with a sweet orange sauce and has been a popular way to cook duck for decades since. There’s a reason this retro recipe is a classic - it’s delish. Add Tesco Duck Legs With Hoisin Sauce 520G Add add Tesco Duck Legs With Hoisin Sauce 520G to basket. Cover very loosely with foil and leave to rest for 15 minutes. Duck à l'Orange. If not, return the duck to the oven for a further 10 minutes, or until cooked. Don’t prick too deeply. Cut the strips into very thin julienne strips. Read about our approach to external linking. Garnish with watercress and serve immediately. In that case, it is cooked until spoon-tender. Let these cook together for a minute or two as you stir and scrape off all the residue from the sides of the tin. Put the duck fat (or oil) in a large roasting tin and heat in the oven until smoking. Add the orange juice and 150ml/5fl oz cold water and simmer together for about two minutes, stirring to lift any of the meat sediment from the bottom of the tin. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano. 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. Win a set of Delia Online Tins and Liners with Grana Padano, Keeping a cake with just a marzipan topping, 1 duck with giblets, weighing approximately 5-6 lb (2.25-2.75 kg), 1 heaped teaspoon fine-cut Seville orange marmalade, 1 level teaspoon coriander seeds, crushed, 3 level tablespoons Seville orange marmalade, Confit of Duck with Port and Sour Cherry Sauce, Rillettes of Duck with Confit of Cranberries, Crisp Roast Duck with a Confit of Rhubarb and Ginger, Glazed Smoked Loin of Pork with Cumberland Sauce, Shoulder of Lamb Stuffed with Rice and Olives. Quick links. Return the tin to the hob and add the onion. Storage: Keep frozen at -18°C or below Defrost: Defrost in refrigerator overnight. Rub the zest from half the orange onto the breasts along with ¼ tsp of salt. The tangy sweet orange sauce perfectly compliments the rich meat. It consists of roast duck served with an orange sauce, and it is actually quite easy to prepare. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy. Now pour in the stock, lemon juice and orange juice and zest, bring to simmering point, taste and season and simmer gently for 15 minutes. Add the bay leaves and onion wedges. Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck. Place on a rack set inside a sturdy, medium roasting tin. 1; Back to top. Loves duck, so i prepare this entree each year for his birthday dinner medium tin. Sauce over sliced duck breasts or other parts roast a chicken, you cook! Retro recipe is a wonderful lunch dish or easy midweek supper on to the hob and add the onion right. Beginning to soften and colour in the oven and wiggle one of the duck using! 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