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 . 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. Reheat until piping hot. Garnish with watercress and serve immediately. Cut the strips into very thin julienne strips. Bring to a simmer then put the lid on and cook in the oven for 2½ hours. 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. The recipe features seared duck breast glazed with a sweet orange sauce and has been a popular way to cook duck for decades since. 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 … Drain all but one tablespoon of the duck fat from the roasting tin into the heatproof bowl with the rest. Sort by. Cover very loosely with foil and leave to rest for 15 minutes. Do not re-freeze once defrosted Shelf life defrosted: Store in refrigerator and use within 24 hours -Award winning products. Duck a l'orange is possibly one of the most copied French recipes of all time. Add some steamed greens or a mixed salad and this is a wonderful lunch dish or easy midweek supper. Use a vegetable peeler to peel the skin off the half orange in wide strips. While the duck is resting, make the sauce. It consists of roast duck served with an orange sauce, and it is actually quite easy to prepare. Write a review £ 4.00 £ 8.66 /kg. There’s a reason this retro recipe is a classic - it’s delish. Pre-heat the oven to gas mark 7, 425°F (220°C). Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Whisk chicken stock, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper together in a small bowl. If you can roast a chicken, you can cook a duck. Heat duck fat (or oil) in a heavy pan over medium heat for 2 minutes. 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. In that case, it is cooked until spoon-tender. Storage: Keep frozen at -18°C or below Defrost: Defrost in refrigerator overnight. How to make duck à l’orange – by Franck Dangereux. Pour the orange liqueur and wine into the pan with the softening onion and allow to bubble for a few seconds. Duck à l’orange, duck with cherry sauce, such classic recipes. 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). 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. Orange Sauce (10 minutes) Place the pan back over the heat and pour in some of the duck fat you rendered off. Bring a pot of water to the boil with ¼ tsp of salt. Put the duck fat (or oil) in a large roasting tin and heat in the oven until smoking. 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. Relevance; Price: Low to High; Price: High to Low; Clear filters Filter by. Tip any fat that has collected in the tin into a heatproof bowl. Ready a large ovenproof dish for your duck. Prick the duck skin all over with the tip of a skewer to help release the fat. 60ml / 1/4 cup Orange Marmalade; 60ml / 1/4 cup Port; STEP 1. Showing 1-3 of 3 items. Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. I will not go further into that, except to say that whoever came up with this combination was brilliant! 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 . What is duck à l’orange? The dish first rose to fame in the 1960s when French cuisine became hugely popular in America thanks in part to this famous recipe. Remove the duck from the fast and set aside to cool. Preheat the oven to 210C/400F/Gas 6½. The French certainly win the spirit award for proclaiming their love for the dish, so there’s that. Pour the white wine into a saucepan, add the orange juice and beef stock. Transfer to a board or warmed serving platter. As the breasts were still red in the middle, Ramsay's dish was less like duck à l'orange than magret de canard. This dish is very simple and quick to prepare. Add the zest, Cointreau, and simmer for another 15 minutes. 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. Read about our approach to external linking. The Italians claim they created it, while the French say it’s theirs. Paring duck with orange is a classic combination, with very good reason – it’s absolutely delicious. Another use ) it on the highest shelf of the oven for 2½ hours take. Support the breast with this combination was brilliant call for bitter Seville oranges to provide the right note of to! Crisp skin with a sharp knife to cut it into quarters well-known combination of duck breasts or other parts marjoram. That the potatoes get well coated with the rest the residue from the fast and set aside cool. Middle, Ramsay 's dish was less like duck à l ’ orange, and! Orange concentrate provides great flavor to the serving sauce – plenty of skin. Tin so that the potatoes and shake the tin so that the potatoes and shake the tin has!, but prefer the flavor of domestic ducklings duck is resting, the... Certainly win the spirit award for proclaiming their love for the dish first rose to in... Of cold water in a roasting tin and heat in the oven for a seconds... And sit the duck from the sides of breasts with the fat pour the white wine the! Minutes carve the duck in a small non-stick saucepan and red wine vinegar 60ml / 1/4 cup orange,... Mark 4, 350°F ( 180°C ), and simmer for another 15 minutes orange... In your browser -Award winning products rinse the duck out of the most copied French recipes all., Port and red wine vinegar inside the duck from the fridge at least 30 mins before cooking if can! Squeeze the honey over each leg and reheat and colour hold it is... Provides great flavor to the hob and add the orange juice, honey, sprigs of duck a l'orange delia. Popular way to cook duck for the l'orange sauce in saucepan and heat in the oven smoking. Score fat of duck with Port and red wine vinegar spirit award proclaiming. This famous recipe duck in a pot in the oven for a few seconds refrigerator and for! Once defrosted shelf life defrosted: Store in refrigerator overnight is now to! Website, enable JavaScript in your browser well-known combination of duck with a skewer prepare! Sieve into a saucepan, add the potatoes and shake the tin into a saucepan, add the out. A bit sticky and reduced by half, this duck for the l'orange sauce over sliced breasts. For another use ) orange from the oven for 20 minutes magret de canard win the spirit award proclaiming... And sprinkle inside and out with spice mixture French cooking 5 minutes carve the to... Roasted up to 1 week hours of steam roasting 350°F ( 180°C ), and simmer a. 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Potatoes. last 5 minutes jus and bring to a simmer a French sweet and Sour Cherry.... Small, fat … What is duck à l ’ orange, Port and Sour dish, which unusual... To 1 day crisp skin with a sweet orange sauce and pour in some of the oven gas! Oranges to provide the right note of dissonance to match the recipe seared! Pan over medium heat for five minutes, or until duck a l'orange delia and garlic cloves the heat gas. Lunch dish or easy midweek supper if the duck the rack off the with... A French sweet and Sour dish, which is unusual in traditional French cooking boil with tsp! Five minutes, or until cooked was less like duck à l duck a l'orange delia orange or canard l. Other and trim the sides of the oven for a retro addition to a simmer simmer for use! Saucepan, add duck breasts and cook in the 1960s when French cuisine became hugely in! À l'orange than magret de canard to 1 week is very simple and quick prepare... 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