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Orange Duck Recipe - Duck Breast a l'Orange

Jun 06, 2021
Hi, I'm Chef John from Food Wishes.com with

orange

duck

. That's right, this very simple and super super sexy

duck

dish is also called doc olaronge, but since I didn't think I was going to pronounce it well enough, I chose the

orange

duck, but ironically I should have chosen duck in all aspects, because actually I pronounced it pretty well or should I say trace well, but regardless of what you call it, it's incredibly delicious and if that's okay with you, I'd like to show it to you. how to do it, so in the first step here we're going to need a couple of duck

breast

s that are going to weigh about eight ounces each and they're boneless, but as you can see, the skin is definitely where a lot of the flavor is and the wealth. coming from there, we definitely want the skin, but we have to cut it a little bit before we cook it, so I want you to take your sharpest knife and I want you to make cuts in the skin very carefully, just like you see me doing here, but don't go down to the meat, if you want to get right through the skin, but don't touch the meat, so maybe shoot like 83 84 of the way through the skin to give yourself a little bit of room for error. and once we've gone in that direction, we're going to turn it around and cross over to the other side to basically make a cross hatch pattern.
orange duck recipe   duck breast a l orange
By the way, I have no idea what a crosshatch is, but we are going to mark the skin of both. duck

breast

s like that and what that will help is let all the excess fat come off when we brown them well so they look good and at this point we're going to go ahead and salt them very generously, I know. It seems like a ton, but it's kosher salt, so it always seems like more than it is, but I'm going to sprinkle and rub a good amount on that side of the skin, okay, we'll also turn it over and do the skin side. meat and then we'll turn it skin side up, maybe give it a pinch more and that salt will not only start to soak into the meat and season this thing, but it'll also draw moisture out of the skin and help it crisp up. . even more and once it's salted, we're going to let it sit at room temperature for 15 minutes while we go ahead and put together the sauce ingredients and for the orange sauce you need orange flavors so we're going to use a little bit of grand marnier. which I think is orange brandy or possibly cognac, I'm not sure and then we'll also need some fresh orange because I need some zest and I'm going to use two tools, one, the grater, to get some nice thin strips.
orange duck recipe   duck breast a l orange

More Interesting Facts About,

orange duck recipe duck breast a l orange...

We're going to use it to garnish and then we're going to switch to the microplane to get some fine zest, which is what we're going to start this sauce with, so let's go ahead and throw our freshly grated orange zest into a small bowl so we're going to add a nice splash of grand marnier and then after our orange liqueur, we're going to go ahead and put in a little bit of sherry vinegar which will balance out the sweet and speaking of sweet, we're going to put in a big spoonful of orange marmalade and I'm sorry , it was blurry, I was focused on the cutting board, that's better, so a little bit of orange marmalade and then we're going to give it a dash of cayenne, just a touch, don't worry, no one will. know what's in there and last but not least we're going to pour in about a cup of duck broth that no one has including me so we're actually going to use chicken broth or chicken broth and we're going to go ahead and stir all. that together and believe it or not, that's all that's in the sauce, okay, so we'll go back to our duck breast.
orange duck recipe   duck breast a l orange
Now remember that they have been at very salty room temperature for 15 minutes, so there must be a lot of humidity. that comes out, so I want you to take some paper towels and pat it dry, that's one of the secrets here to getting a well-cooked skin, so we're going to dry it as best we can and then I'm going to go back to seasoning. just a touch a little kosher salt on the skin and that's ready for the pan. Speaking of which, I want you to put a heavy-duty skillet over medium heat and I'm going to pour about a tablespoon of duck fat in there. which may or may not be sold very often in stores these days, but if you don't have it, you're just going to use a tablespoon of vegetable oil and then all we're going to do is wait for this pan to preheat. about two minutes, okay, I want it hot but I don't want it too hot and then we're going to put it in our duck skin side down and at that point we're just going to stay on medium heat and I'm going to cook that for exactly six minutes like this, right on the skin side, as I mentioned before, we want to extract as much fat as we can from that skin and I'm going to season this side of the meat with a little more salt and a little extra freshly ground black pepper, I mean, this is a fairly thick piece of meat, it's going to be hard to overseason it and by the way, I say medium heat, but it's probably a hair above medium to medium medium-high, but don't do it.
orange duck recipe   duck breast a l orange
Pay a lot of attention to the settings, watch it bubble, watch it sizzle, try to adjust the heat until something like that happens and then like I said, we'll cook it for six minutes on the skin side and then turn them over. finished and it will look quite beautiful, there are very few things as beautiful and tempting as a searing duck breast and then we'll go ahead and set our timer for four minutes and, in theory, after six minutes on the skin and four minutes on the meat . It should be cooked to a perfect medium rare, which is what I'm looking for and I'll go ahead and put an internal temperature on the blog, but I'm actually not even going to get the thermometer out because for butcher shop standard duck breasts they usually weigh about eight ounces each, this 10 minute total cooking time will get you pretty close and plus you can always use the old poke test like you do with a steak, okay, the duck breast will feel almost exactly like a steak. when it's medium, so I'm mainly going for time here, but I'm also reviewing giving it the old polka poka and right here I decided these are perfect, so I'm going to turn off the heat, let's pull. the ones out of the pan to rest on a plate for at least 10 minutes and the good thing about letting them rest a little is that we have time to make our delicious orange sauce, so go ahead and pour the excess duck fat into a bowl and that's it. "We'll want to save that, not throw it away, that's illegal in some states and all of Europe and then we'll put the now pretty dry pan back on the heat and before we add our sauce mixture." Let's go ahead and pour in a teaspoon of flour.
Yes, you heard right, just a small amount of flour. I'm going to mix it in with the little bit of duck fat that's still stuck to the pan and we're just going to cook that. about a minute, okay, I'm just going to take the raw edge off the flour and then go ahead and pour in the sauce mixture and don't worry, it's not going to catch on fire, there's not enough alcohol at this point, go ahead and turn your heat to medium high and we'll stir it in and then all we're going to do is let it come to a boil and of course we'll work it in with a whisk or a spoon to make sure everything's delicious.
The caramelized goodness is coming out of the bottom of that pan dissolving into that sauce and then you know, the old pan sauce drill, we're just going to let it boil, we're going to reduce this until it looks like something like this and when it's reduced At that stage, I want you to go ahead and turn the heat down to the lowest possible level and as soon as you see it stop bubbling, we're going to go ahead and finish off with a little piece of butter, so we're going to pour that in and we're just going to keep the pan moving until the butter disappears and as soon as the butter is gone, the sauce should be ready.
Turn off the heat and you can see the texture here with a spoon, that's almost perfect, in fact, you know, I changed my mind, that's perfect and of course you're going to taste this for salt. It's probably perfect if you generously salted the duck breast like I said, but you have to check. they are the wolfgang disk of your orange duck at that point we are ready to cut our rusty duck and eat it, we will cut it like this and you will see that six minutes on the skin side plus the four minutes on the meat side gives you an absolutely beautiful, moist, tender and perfectly pink.
It's a little hard to see here with the glow as I'm cutting, but when we put this on the plate you'll see that it's absolutely perfect and if you think it's beautiful, wait until you put a spoonful of that sauce on it, I mean, it's almost too much beautiful, people might not believe you made it and once that sauce we'll be done with our long strips of zest that we made earlier and by the way, a little bit of food styling. tip: don't try to fix these garnishes when you're putting things like nuts, herbs or zest like this, don't try to fix them otherwise it will look busy and artificial, so let everything fall where it may, although I think this one will work better here , but we'll still randomly sprinkle in some pieces of orange zest and that orange duck will be ready and, as incredibly simple and quick as it was to make the flavor of that sauce and the texture of that duck, it will blow you away with that sweet and sour sauce, the perfect complement to the rich duck meat with that beautifully brown semi-fatty skin and yes, I say semi-fatty because, even if you mark it and cook it using the right techniques, unless you want it to be well done, we are never really going to get all of it out. the duck fat from that skin, but you can see here that most of it spilled out and for some reason, if you're not already enjoying duck breasts but you like steak, you really need to go get some.
Duck breast, believe it or not, you might like it better than steak. I'm just saying it's a possibility, okay, so I really hope you give it a try. Visit foodwishes.com for full ingredient quantities and more information, as usual. as always enjoy yourself

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