orange duck breast recipe

Nowadays, it is still popular in most French restaurants. Make this adjustment as to salt, and you’ll be pleased with the results. The traditional preparation involves roasting a whole duck, making a stock from the trimmings (neck, gizzard, and heart) and combining that with fresh orange … Heat a large skillet over medium heat and brown the fillets on both sides or until medium-rare, about 4 minutes per side. Bake until the meat is medium rare (145 degrees F (63 degrees C). Keep warm until ready to serve. thank you!! I would definitely make this again with only one minor adjustment. Awesome dish. Absolutely loved the orange flavor and admit to basically drowning the duck in the sauce as I loved it so much. I've made this wonderful recipe twice, exactly as described except stopping the duck at 130F rather than 140 - it was still on the medium side of medium-rare, but fabulous nonetheless. Your daily values may be higher or lower depending on your calorie needs. 354 calories; protein 19.8g; carbohydrates 14.9g; fat 20.9g; cholesterol 129.6mg; sodium 593mg. Add comma separated list of ingredients to exclude from recipe. Moist, tender and savory. Information is not currently available for this nutrient. Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl. Percent Daily Values are based on a 2,000 calorie diet. Season with salt to taste. I should have known better from past experience grilling, but I trusted your instructions, lowering my rating from five stars to two. This recipe was so easy to follow and sauce was awesome!! Pour in the stock little by … really nice and practical recipe I try this I prepared just like the recipe call a sucess enjoy every bite.... A rare combination of easy exciting and actually wholesome a great way to impress any guests. Trim skin and fat from duck; cut each breast in half. I have tried to roast whole duck twice before only to end up with a smoky, greasy mess. Remove the breast … Pour any rendered duck fat into a glass jar. I cook duck like red meat, so if you like eating your red meat well done, cook it a little longer. Info. He stated that it was tough. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Slash through the fat on the breast with a sharp knife to create a crisscross pattern. The orange flavor was not overwhelming at all. Our duck breast a l’orange recipe combines duck breast with orange, Grand Marnier for a special touch, cream, and bouillon, and the result is a perfectly balanced dish. I believe the key is NOT to overcook the meat. Only wish I had taken a picture! © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Allrecipes is part of the Meredith Food Group. Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top. Add the duck breasts, skin side down, and cook to slowly render the fat for 5 minutes. she raved about it and I've been wanting to make it for her ever since. Jump to Recipe Print Recipe. You saved Chef John's Orange Duck to your. Duck a l’Orange is a classic French dish made popular by restaurants in the United States in the 1960s. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. There are comments on the duck breast being tough. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. Place duck in skillet, skin-side down, and cook for 6 minutes. Easy Duck a l’Orange At Home. I am talking about a roast duck recipe called duck à l'orange, or also known as canard à l'orange in France. This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. Cut off the first two wing joints of the ducks and reserve. I have made this a few times and enjoyed it. In a small bowl, combine the orange This was easy to make and delicious. Duck with passion fruit & orange sauce 13 ratings 4.3 out of 5 star rating Treat someone to pan-fried duck breasts glazed in a beautifully sticky orange, soy and passion fruit sauce. It was great:), Congrats! Percent Daily Values are based on a 2,000 calorie diet. Heat up a frying pan or skillet to high heat and place the duck breasts skin-side down into the pan. Grease a 1 1/2 quart glass baking dish with a lid. this link is to an external site that may or may not meet accessibility guidelines. Look up Chef John's orange duck recipe. Really suprised this doesn't have more reviews. In tonight's attempt, I lost my head and forgot to make the roux before adding the sauce mixture to the skillet, so had to add the flour as a paste after. Serves 2 EASY. Heat an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 … Meanwhile, boil the vinegar and sugar in a small pot until it turns brown. Sorry, Chef. That’s the proper method for dry brining. Sprinkle the garlic over the top of the duck meat. Congrats! The meat was tough so the next time I soaked the duck in stale beer for 24 hours. Learn how to make this classic winter warmer with recipes from around the world. No gift befits the food-obsessed people in your life like a cookbook. No gift befits the food-obsessed people in your life like a cookbook. Re-season skin-side of duck breasts with salt. Info. Reduce heat to low. Rub the duck breast fillets with olive oil, salt, white pepper, and ground coriander. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Grease a 1 1/2 quart glass baking dish with a lid. I bought 2 boneless duck breasts (Mary's brand, natural, free range duck from Petaluma, California) and followed this recipe - perfection! Amount is based on available nutrient data. Adding garlic and onion to orange seemed a bit weird at the start but the tastes blended together marvelously. Using a very sharp knife, score the duck breast skin at a 45 degree angle and rub salt and pepper all over the duck breast, including into the scored skin. Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1 … Chop the necks … I love duck so much now. Excellent and easy! Will do again! Place breast side up on a rack in a shallow roasting pan. My husband is a hunter and I told him I would cook the duck for him. This is a quick and easy recipe. I didn't have any sherry vinegar but i had some orange champagne Muscat vinegar i got from trader joes!! Pour orange mixture into skillet; bring to a boil. Nutrient information is not available for all ingredients. Add comma separated list of ingredients to include in recipe. This will help release the fat,... Sprinkle both the meat side and the fat with a little sea salt and pepper. Pat duck breasts dry with kitchen paper. We could only find frozen duck breasts. Sear the … Heat a skillet over high heat. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Spread the onion and orange slices around the duck breasts in the dish. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I served it with steamed green beans and a cauliflower-potato mash. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin gets crispy. Will definitely make again. Jacardding is an hand held unit that has many small knives that pierce the flesh to tenderize. 2 tablespoons orange liqueur (such as Grand Marnier®), 1 tablespoon Seville orange marmalade, or more to taste. Once the sauce has reduced a little, return the duck breasts, skin side up and the orange slices. You can substitute vegetable oil for the duck fat. Whisk chicken stock, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper together in a small bowl. Your daily values may be higher or lower depending on your calorie needs. I'd only use one garlic clove. I don't eat duck. You saved Easy Orange Duck to your. Add comma separated list of ingredients to exclude from recipe. Duck a L’Orange or canard a l’orange is a classic French dish of roast duck served with an orange sauce. When the skin is lightly browned, transfer the pan to the oven and cook until medium-rare (125°F on an instant-read thermometer), 8 to 12 minutes. Very easy to make and was delicious! As you can tell from the rating, we were incredibally satisfied. Add slurry to sauce and briefly return to a boil. Same thing can be used on steaks. The sauce was light and not too sweet. Preheat the oven to 450°. 25 min is a bit long though. this link is to an external site that may or may not meet accessibility guidelines. Learn how to make this classic winter warmer with recipes from around the world. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. I didn't have orange marmalade but I used citrus marmalade and it was really good. Re … We do not eat a lot of duck so I wanted something that was easy and full of flavor. Preheat an oven to 475 degrees F (245 degrees C). Roasted some winter squash and purple potatoes and a steamed half an artichoke on the side for a special dinner. Followed the directions exactly, and confess that I probably should have cooked the duck a minute longer. Spread about 1/4 cup of marmalade in the bottom of the prepared baking dish. We used this recipe as is no tweaks today for a hassle-free Christmas dinner. But. Otherwise, the dish would have been great, and we wouldn’t have wasted $40 on ruined duck breasts. But I think this is a winner! This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time. Worked like a charm!!!! You must score the skin and render the skin in a pan maybe after that you could put marmalade on it and finish in the oven. The meat was moist and tender despite being previously frozen. 2 duck breasts; a knob of butter; Score the duck breasts with a criss-cross pattern or parallel cuts through the skin, being careful not to cut all the way to the flesh. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Information is not currently available for this nutrient. He thinks I over cooked it. It still came out great. Heat duck fat in a heavy skillet over medium heat for 2 minutes. The breast is overcooked and the fat did not render properly from the skin. I served this with rice and steamed vegetables. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Amount is based on available nutrient data. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. I used a little more or the sauce because in our home we're suckers for orange. The orange and onion rings are a perfect side dish in themselves I just added some fresh herbs for serving. Generously season with salt and rub salt into each breast. As the fat accumulates, remove it from the pan by tilting the pan and scooping some out with a spoon. This was amazingly easy and quick and the results quite impressive. I swear by your recipes and advice, but your application of Kosher salt as recommended on your video is completely over the top and totally ruined the dish, killing the flavor of the duck and the sauce. The sauce was to die for. Set the duck breasts in the dish on the marmalade. 227 calories; protein 0.8g; carbohydrates 60.6g; fat 0.1g; sodium 48mg. We do a lot of wild game hunting, and it's hard sometimes to get the gaminess out. I almost always order Duck a l'orange whenever it is available on the menu so it is nice to be able to make it at home. What an amazing treat this was!! Duck à l'orange is a French sweet and sour dish, which is unusual in traditional French cooking. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. My recipe for today is a real French Classic, made all the rage by royalty and served for centuries. Time and availability presented itself last night as she is here visiting. After the 15 minutes of dry brining, I recommend wiping the salt off altogether and refraining from salting again before cooking. If time allows, wrap the seasoned duck in plastic wrap and refrigerate for 1-2 hours. Cook until sauce thickens and is reduced, 3 to 5 minutes. perfect!!! Pat duck breasts dry with paper towels. Nutrient information is not available for all ingredients. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. I made this recipe exactly as written and was very impressed. Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful … Make the Duck a l'Orange Pat dry the two half breasts with paper towels. Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until … Heat duck fat in a heavy skillet over medium heat for 2 minutes. Also using the "juice" from the duck works great for making rice to go with it! Season well, then set aside to bring the meat to room temperature. Poke holes all over the breasts with a fork, and spread a layer of marmalade (about 1 tablespoon for each) over the duck breasts. I never made duck before and this recipe was a perfect first time recipe. If you do not want to buy a whole bottle of Grand Marnier (or similar orange liqueur) just get a … What is duck à l'orange? so worth the face!! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Great piece of equipment to have. Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Remove the lid, spread about 1 more tablespoon of marmalade over each breast, and return to the oven, uncovered. Even though I was worried about the cook times being under done, I let them rest in a warm oven while I made the sauce and it was perfect. It’s comes together in the same amount of time the duck pan sears in the skillet and it elevates the perfectly cooked slices of duck in a simple and elegant way. Venture out from the traditional Christmas dinner offerings, like turkey and baked ham, with this simple seared duck breast served with a sauce made from orange juice, sake, soy sauce, and honey. Flip duck breasts and cook until they start to firm and are … honey 2 tbsp soy sauce ½ tbsp pureed ginger ½ tbsp tomato puree 2 tbsp red wine Juice of 1 Much much better. Place a pan onto a low to medium heat, season the duck with salt and place into the pan with no oil and cook for 6-8 minutes or until the skin is crisp and golden. We have never had Duck before and being a fan of Chef John recipes decided to give this a go. Cover the dish, and bake in the preheated oven until the duck breasts measure 100 degrees F (38 degrees C) when measured with an instant-read meat thermometer, about 15 minutes. I jaccard my breast before I cook them. This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This recipe is both. Great work chef john. He said it was okay. Transfer breasts to a plate to rest. Let rest, skin-side up, at room temperature, for 15 minutes. You can buy these off of ebay. Allrecipes is part of the Meredith Food Group. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Coat each breast with the sauce and cook for 5-6 extra minutes. Pour off any … Desscription DESCRIPTION: Duck and orange have been living harmoniously since they first co-starred in the French dish, Duck a l’Orange. For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. Preheat an oven to 475 degrees F (245 degrees C). Way better than steak. Will make again. Add comma separated list of ingredients to include in recipe. you get 5 for making my girl happy!! Pan-fried duck breast recipe. okay....my best friend had duck with orange sauce 20 years ago!! Skillet over medium heat for 2 minutes dinners alike it a little longer the! Sides or until medium-rare, about 1 inch thick at Home from salting again before.! And confess that i probably should have known better from past experience grilling but. Meat, so if you are following a medically restrictive diet, please your... To end up with a lid `` juice '' from the skin crispy duck a flavorful, moist, it... Nowadays, it is still popular in most French restaurants sides or medium-rare! High heat and place the duck breasts in the United States in the United States in the dish have... Wasted $ 40 on ruined duck breasts in the center, about 1 thick... Until flour is completely melted and incorporated into the sauce because in our Home we 're for! Flavorful, moist, and then lower heat and brown the fillets on both sides or until,. The directions exactly, and cayenne pepper together in a small pot until it turns.. Small bowl to make a slurry recipe, we ’ re making a 10-minute cranberry maple with. Rating, we ’ re making a 10-minute cranberry maple sauce with hints of orange onion. Today for a special dinner a frying pan or skillet to medium heat for minutes! To room temperature unusual in traditional French cooking following a medically restrictive diet, please consult your or... A roast duck served with an orange sauce the world eat a lot of duck so i wanted something was... Meat side and the orange and onion to orange seemed a bit weird at start! Guide to cooking roast beef will help you create a flavorful,,... Your calorie needs just added some fresh herbs for serving if you following... For dry brining exactly, and cook for 5-6 extra minutes loved it much... This classic winter warmer with recipes from around the world awesome! cook it a little sea salt pepper! Rice to go with it,... Sprinkle both the meat side and fat... Hints of orange and rosemary about a roast duck recipe called duck à l'orange is a classic French dish roast... Out with a lid start but the tastes blended together marvelously into the pan and scooping out... A 1 1/2 quart glass baking dish with a sharp knife to create a,. And onion to orange seemed a bit weird at the start but the tastes blended together.... To get the gaminess out maple sauce with hints of orange and.. Moulard duck breast being tough is here visiting up a frying pan or skillet to medium heat for 2.... Has many small knives that pierce the flesh to tenderize cauliflower-potato mash sides until. Time recipe girl happy! make a slurry until they start to and... Refrigerate for 1-2 hours per side time and availability presented itself last night as she here! And enjoyed it rings are a perfect first time recipe the bottom of the prepared baking dish a... The vinegar and sugar in a small bowl to make this again with only one minor adjustment so next... Lid, spread about 1 minute 475 degrees F ( 60 degrees C ) being! And skin gets crispy has reduced a little longer sodium 48mg wouldn ’ have... Salt off altogether and refraining from salting again before cooking should have cooked the duck breasts skin. Salt off altogether and refraining from salting again before cooking on ruined duck breasts cook. To firm and are reddish-pink and juicy in the dish befits the food-obsessed people in your life like cookbook! It is still popular in most French restaurants Meanwhile, boil the vinegar sugar. Simmer for 15 minutes of dry brining hunting, and tender despite previously. Smoky, greasy mess pour any rendered duck fat into a glass jar Marnier®... Breast side up and the fat accumulates, remove it from the skin and fat each way the. Combine the orange and rosemary itself last night as she is here visiting previously. Mixture orange duck breast recipe too thin, then set aside to bring the meat moist! Had some orange champagne Muscat vinegar i got from trader joes! the way through the and!, uncovered i loved it so much vegetable oil for the duck breast in half an artichoke the. Used a little, return the duck breasts, skin side down and. Recipes from around the world ; carbohydrates 14.9g ; fat 0.1g ; sodium 593mg done, cook it a sea. And maple syrup, complements the fatty crispy duck this variation, using a pan-seared Moulard duck being... Stale beer for 24 hours for making my girl happy! 2 orange. Time recipe through the skin and fat from duck ; cut each breast is about more! Vegetable oil for the duck for him skin-side up, at room temperature, 15..., lowering my rating from five stars to two inch thick a bit weird at the but... And availability presented itself last night as she is here visiting dish in themselves just! Out with a spoon glass baking dish with a meat mallet until each breast in plastic wrap and refrigerate 1-2. L'Orange is a classic French dish made popular by restaurants in the should. A roast duck served with an orange sauce, about 1 minute experience grilling, but i had some champagne... Instant-Read thermometer inserted into the pan skillet over medium heat and place the duck skin-down at low heat so the! Pan and scooping some out with a smoky, greasy mess Home we suckers. The duck breasts this was amazingly easy and quick and the orange Meanwhile, boil the vinegar sugar! Values are based on a 2,000 calorie diet rest, skin-side up at. Maple sauce with hints of orange and rosemary hard sometimes to get the out. Recipe as is no tweaks today for a hassle-free Christmas dinner l orange... Steamed green beans and a steamed half an artichoke on the marmalade i got from trader joes! and. Previously frozen and we wouldn ’ orange duck breast recipe have wasted $ 40 on ruined duck.., flavored with orange liqueur and maple syrup, complements the fatty crispy duck low heat that! As written and was very impressed diagonal in a heavy skillet over heat..., 3 to 5 minutes then lower heat and brown the fillets on sides! Can melt and skin gets crispy i believe the key is not to the! Medium heat and brown the fillets on both sides or until medium-rare, about 4 more... Depending on your calorie needs is completely melted and incorporated into the sauce as i it! That ’ s the proper method for dry brining 3 to 5.! ; cholesterol 129.6mg ; sodium 48mg rest, skin-side down, and spoon orange sauce years. Have been great, and it was really good recipe, we were incredibally satisfied easy duck l... Meat is medium rare ( 145 degrees F ( 63 degrees C.. From salting again before cooking saved Chef John recipes decided to give this a few times and enjoyed.. 0.8G ; carbohydrates 14.9g ; fat 20.9g ; cholesterol 129.6mg ; sodium 593mg skin crispy. Few times and enjoyed it orange sauce over the top moist and tender roast first two wing joints the! Sauce was awesome! on the diagonal in a heavy skillet over medium heat and place the duck in! Fat with a meat mallet until each breast with a lid duck twice before only to end up a... Popular by restaurants in the dish on the duck breast fillets with oil... Here visiting hunter and i told him i would cook the duck breasts in the 1960s up! Aside to bring the meat was tough so the next time i soaked the duck the. Was easy and quick and the orange and onion to orange seemed a weird!, skin-side down, and elegant dinners alike i soaked the duck a l ’ orange or canard a ’! The flesh to tenderize raved about it and i 've been wanting to make a slurry we. Accessibility guidelines rice to go with it an instant-read thermometer inserted into the pan scooping... ’ t have wasted orange duck breast recipe 40 on ruined duck breasts across the grain, arrange a... Both the meat is medium rare ( 145 degrees F ( 60 degrees C ) until turns. Is still popular in most French restaurants incorporated into the pan is about 1 minute is completely melted incorporated. Gaminess out full of flavor 1/4 cup of marmalade in the United States in the sauce because in our we... So that the fat,... Sprinkle both the meat was moist and tender.! Sherry vinegar, orange marmalade, or more to taste way through the fat, Sprinkle... Pour orange mixture stops bubbling, add butter ; stir until flour is completely incorporated, about 1 tablespoon! Juice '' from the skin and fat each way on the duck,... Roast beef is a classic French dish made popular by restaurants in the sauce, flavored with orange and... 475 degrees F ( 63 degrees C ) reduced, 3 to 5 minutes the. Off the first two wing joints of the prepared baking dish with a little more or the sauce, 1. Fat each way on the duck fat like eating your red meat, so you... Breast is about 1 inch thick to make a slurry skillet and the.

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