Delish Duck a l’Orange (worth every second!)

At this point I have made this dish two or three times, and I’ve got to say its SOO good! It is worth every minute! I seriously suggest you try it out it doesn’t take as long as you’d think and its really simple! To serve with the duck I made a sweet potato puree which was an amazing side. 

Delish Duck a l’Orange
Ingredients for the duck:
·      1 tablespoon kosher salt
·      1 teaspoon ground coriander
·      ½ teaspoon ground cumin
·      1 teaspoon black pepper
·      4 duck breasts
·      1 orange, squeezed
·      5 fresh thyme sprigs
·      5 fresh marjoram sprigs (dried works too, approx. 1 ½ tablespoon)
·      3 fresh flat-leaf parsley sprigs
·      1 to 2 onions, cut into 8 wedges
·      ½ cup dry white wine (more is also welcome 😉 )
·      ½ cup duck stock (chicken stock works as well, duck stuck is harder to find)
·      1 carrot sliced (not too thin)
·      1 celery rib sliced  (not too thin)
Ingredients for sauce:
·      1/3 cup sugar
·      1/3 cup fresh orange juice (from 1 to 2 oranges)
·      2 tablespoons white-wine vinegar
·      1/8 teaspoon salt
·      2 to 4 tablespoons duck or chicken stock
·      1 tablespoon unsalted butter, softened
·      1 tablespoon all-purpose flour
·      1 tablespoon fine julienne of fresh orange zest
Roast duck:
·      Put oven rack in middle position and preheat oven to 246 C.
·      Stir together the salt, coriander, cumin and pepper. Pat the duck dry and sprinkle on both sides with the mixture (be generous). Cut 1 half of the orange into quarters and put it in a heatproof dish. Put the thyme, marjoram, and parsley on the duck as well. Put the onion wedges in the dish as well as the duck.
·      Squeeze the juice from the other half of the orange, mix this with the wine and stock and set aside.
·      Now cut the carrot and celery and put this under and around the duck, roast this for 30 minutes. (start the sauce now!)
·      Pour the wine mixture into the dish and reduce the oven to 176 C. Leave the duck in the oven for about 20 minutes, in the meantime pour the juices over the duck every 5-7 minutes.
·      After the 20 minutes take it out and slice to serve.
Make sauce:
·      At this point I told you to make the sauce so here goes: While working on the sauce make sure you don’t get distracted because it will burn and you will have to start over!
·      Cook the sugar in a saucepan over moderate heat; don’t stir until it begins to melt! Continue to cook, stirring with a fork every once in a while, until the sugar melts into a deep golden caramel.
·      Add orange juice, vinegar, and salt (this will bubble, don’t get scared), stir until caramel is dissolved.
·      Stir together butter and flour to form a beurre manie. Bring the orange syrup to a simmer and add the beurre manie, whisking to prevent clumps. Add the zest and simmer. Serve with duck.

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