Duck à l'Orange Recipe in a simple way
Duck à l'Orange is a classic French dish that combines the rich flavor of duck with the sweet and tart taste of orange. Here is a simple recipe for Duck à l'Orange.
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| Duck à l'Orange recipe. |
preparing time 15 minutes.
cooking time 2 -2:30 hours.
servings 4 -5 persons.
cooking time 2 -2:30 hours.
servings 4 -5 persons.
for roasting the duck
- One duck.
- One orange.
- Salt.
for the duck stock
- duck's neck and wings.
- one onion.
- one carrot.
- one celery stick.
- one tomato.
- 2 bay leaves.
- salt.
- ground black pepper.
- one spoon of butter.
- two garlic cloves.
for the sauce
- three oranges(washed and peeled its zest, then squeeze them to get their juice).
- duck stock.
- 3 spoons of sugar.
- 1/4 cup of apple cider vinegar.
- 2 spoons of orange zest.
- one cube of butter.
Instructions
- switch on your oven to medium heat to heat it until preparing your duck.
- Cut the wings and the neck of the duck.
- Dry the duck in any water.
- Season your duck from outside and inside with salt and black pepper.
- Then rapping your duck with half of the orange and the other half inside the duck.
- Lay your duck on its back on the rack of a roasting pan.
- Put the duck in the preheated oven.
- After an hour flip your duck to take color from the other side for 30 minutes.
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| Duck à l'Orange Recipe. |
Duck stock
- I use the duck neck and wings to get nice brown duck stock.
- In a hot pan add one spoon of butter to fry the neck and the wings in it until it takes brown color.
- Add ( carrot - celery - onions - garlic- bay leaves-tomato ) and stir them all together until the vegetables also take a little color.
- Add your salt and black pepper.
- One and a half liters of water.
- Let them on medium heat for one hour.
- Then, strain the stock and press very hard on the vegetables to get out as much flavor as you can.
For the sauce
- In a pan put 3 spoons of brown sugar to caramelize it, then add 1/4 cup of vinegar, but be very careful in this step or you can add the vinegar with the sugar from the beginning and let them caramelize together.
- Add one cup of orange juice ( which comes out of the 3 oranges in the ingredients)
- Add two cups of duck stock.
- Add the orange zest.
- Keep it on medium heat for 20 to 30 minutes until it is condensed to half.
- Finish the sauce with a cube of butter.
- Serving the duck by adding the sauce with the orange zest on the top.
Pieces of advice
- When peeling the orange to take the zest, take only the orange skin don't go deeper for the white part, as it gives a bitter taste to the sauce.
- You can add the juice of one or two lemons to enrich the citrus flavor.
- The time of cooking depends on the size of the duck and the quality of the oven, so try to check your duck after an hour to decide how much time it needs.
What is Duck à l'Orange served with?
- Duck à l'Orange is typically served with a side dish that complements the rich flavor of the duck and the sweet and tart taste of the orange sauce. Some common side dishes for Duck à l'Orange include:.
- Roasted or mashed potatoes.
- Rice or risotto.
- Steamed or roasted vegetables, such as carrots, green beans, or asparagus.
- Sauteed or braised red cabbage.
- Salad greens, such as mixed greens or a frisée salad.
The side dish you choose can depend on personal preference and the occasion. Some people prefer to serve Duck à l'Orange with a simple side of steamed or roasted vegetables, while others might opt for a more substantial side dish, like mashed potatoes or risotto. Experiment with different side dishes to find the perfect pairing for your Duck à l'Orange.