orange duck breast recipe

I used a little more or the sauce because in our home we're suckers for orange. No gift befits the food-obsessed people in your life like a cookbook. He thinks I over cooked it. Add comma separated list of ingredients to include in recipe. this link is to an external site that may or may not meet accessibility guidelines. Add comma separated list of ingredients to exclude from recipe. I didn't have orange marmalade but I used citrus marmalade and it was really good. 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. Heat duck fat in a heavy skillet over medium heat for 2 minutes. Make the Duck a l'Orange Pat dry the two half breasts with paper towels. I don't eat duck. But I think this is a winner! When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Add comma separated list of ingredients to include in recipe. Jacardding is an hand held unit that has many small knives that pierce the flesh to tenderize. Let rest, skin-side up, at room temperature, for 15 minutes. 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. Worked like a charm!!!! We do not eat a lot of duck so I wanted something that was easy and full of flavor. 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. Info. Roasted some winter squash and purple potatoes and a steamed half an artichoke on the side for a special dinner. Excellent and easy! The breast is overcooked and the fat did not render properly from the skin. I believe the key is NOT to overcook the meat. 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. Pat duck breasts dry with kitchen paper. Heat a large skillet over medium heat and brown the fillets on both sides or until medium-rare, about 4 minutes per side. Flip duck breasts and cook until they start to firm and are … You can buy these off of ebay. Heat a skillet over high heat. Pour any rendered duck fat into a glass jar. Reduce heat to low. Duck à l'orange is a French sweet and sour dish, which is unusual in traditional French cooking. perfect!!! As you can tell from the rating, we were incredibally satisfied. I bought 2 boneless duck breasts (Mary's brand, natural, free range duck from Petaluma, California) and followed this recipe - perfection! I should have known better from past experience grilling, but I trusted your instructions, lowering my rating from five stars to two. You can substitute vegetable oil for the duck fat. Moist, tender and savory. Nutrient information is not available for all ingredients. I served this with rice and steamed vegetables. Spread the onion and orange slices around the duck breasts in the dish. Will make again. Chop the necks … Preheat an oven to 475 degrees F (245 degrees C). Time and availability presented itself last night as she is here visiting. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. You saved Chef John's Orange Duck to your. Preheat an oven to 475 degrees F (245 degrees C). This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Really suprised this doesn't have more reviews. It was great:), Congrats! If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Information is not currently available for this nutrient. thank you!! Rub the duck breast fillets with olive oil, salt, white pepper, and ground coriander. Re-season skin-side of duck breasts with salt. Re … I didn't have any sherry vinegar but i had some orange champagne Muscat vinegar i got from trader joes!! The orange flavor was not overwhelming at all. Great work chef john. 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. she raved about it and I've been wanting to make it for her ever since. My recipe for today is a real French Classic, made all the rage by royalty and served for centuries. Grease a 1 1/2 quart glass baking dish with a lid. Place breast side up on a rack in a shallow roasting pan. this link is to an external site that may or may not meet accessibility guidelines. Coat each breast with the sauce and cook for 5-6 extra minutes. You saved Easy Orange Duck to your. I cook duck like red meat, so if you like eating your red meat well done, cook it a little longer. Pour off any … 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. 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. Info. He stated that it was tough. What an amazing treat this was!! Heat an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 … As the fat accumulates, remove it from the pan by tilting the pan and scooping some out with a spoon. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Only wish I had taken a picture! After the 15 minutes of dry brining, I recommend wiping the salt off altogether and refraining from salting again before cooking. He said it was okay. Season well, then set aside to bring the meat to room temperature. Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful … I would definitely make this again with only one minor adjustment. Bake until the meat is medium rare (145 degrees F (63 degrees C). I am talking about a roast duck recipe called duck à l'orange, or also known as canard à l'orange in France. Allrecipes is part of the Meredith Food Group. Place duck in skillet, skin-side down, and cook for 6 minutes. Amount is based on available nutrient data. Very easy to make and was delicious! Sprinkle the garlic over the top of the duck meat. Will do again! Followed the directions exactly, and confess that I probably should have cooked the duck a minute longer. Adding garlic and onion to orange seemed a bit weird at the start but the tastes blended together marvelously. Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. This is a quick and easy recipe. Much much better. Way better than steak. Sorry, Chef. Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top. honey 2 tbsp soy sauce ½ tbsp pureed ginger ½ tbsp tomato puree 2 tbsp red wine Juice of 1 This recipe is both. Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until … Pan-fried duck breast recipe. Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl. Otherwise, the dish would have been great, and we wouldn’t have wasted $40 on ruined duck breasts. Also using the "juice" from the duck works great for making rice to go with it! Heat up a frying pan or skillet to high heat and place the duck breasts skin-side down into the pan. you get 5 for making my girl happy!! An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). What is duck à l'orange? Will definitely make again. But. In a small bowl, combine the orange Duck a L’Orange or canard a l’orange is a classic French dish of roast duck served with an orange sauce. If time allows, wrap the seasoned duck in plastic wrap and refrigerate for 1-2 hours. 2 tablespoons orange liqueur (such as Grand Marnier®), 1 tablespoon Seville orange marmalade, or more to taste. The orange and onion rings are a perfect side dish in themselves I just added some fresh herbs for serving. This was easy to make and delicious. The sauce was to die for. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. 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. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. Jump to Recipe Print Recipe. okay....my best friend had duck with orange sauce 20 years ago!! Place duck in skillet, skin-side down, and cook for 6 minutes. Congrats! Add comma separated list of ingredients to exclude from recipe. Whisk chicken stock, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper together in a small bowl. 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. Grease a 1 1/2 quart glass baking dish with a lid. Trim skin and fat from duck; cut each breast in half. 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. 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. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. 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 We do a lot of wild game hunting, and it's hard sometimes to get the gaminess out. I'd only use one garlic clove. There are comments on the duck breast being tough. 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. Make this adjustment as to salt, and you’ll be pleased with the results. Slash through the fat on the breast with a sharp knife to create a crisscross pattern. The traditional preparation involves roasting a whole duck, making a stock from the trimmings (neck, gizzard, and heart) and combining that with fresh orange … Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Add slurry to sauce and briefly return to a boil. We could only find frozen duck breasts. This will help release the fat,... Sprinkle both the meat side and the fat with a little sea salt and pepper. I made this recipe exactly as written and was very impressed. Keep warm until ready to serve. We used this recipe as is no tweaks today for a hassle-free Christmas dinner. Remove the breast … Nutrient information is not available for all ingredients. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … I served it with steamed green beans and a cauliflower-potato mash. Cut off the first two wing joints of the ducks and reserve. Pat duck breasts dry with paper towels. Remove the lid, spread about 1 more tablespoon of marmalade over each breast, and return to the oven, uncovered. The sauce was light and not too sweet. For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. Same thing can be used on steaks. Transfer breasts to a plate to rest. This recipe was so easy to follow and sauce was awesome!! 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. Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1 … Awesome dish. Percent Daily Values are based on a 2,000 calorie diet. Set the duck breasts in the dish on the marmalade. © 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 This was amazingly easy and quick and the results quite impressive. Look up Chef John's orange duck recipe. I jaccard my breast before I cook them. Spread about 1/4 cup of marmalade in the bottom of the prepared baking dish. Pour in the stock little by … Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. 354 calories; protein 19.8g; carbohydrates 14.9g; fat 20.9g; cholesterol 129.6mg; sodium 593mg. My husband is a hunter and I told him I would cook the duck for him. Add the duck breasts, skin side down, and cook to slowly render the fat for 5 minutes. The meat was tough so the next time I soaked the duck in stale beer for 24 hours. Preheat the oven to 450°. Desscription DESCRIPTION: Duck and orange have been living harmoniously since they first co-starred in the French dish, Duck a l’Orange. 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. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. Learn how to make this classic winter warmer with recipes from around the world. I have tried to roast whole duck twice before only to end up with a smoky, greasy mess. Allrecipes is part of the Meredith Food Group. 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. 227 calories; protein 0.8g; carbohydrates 60.6g; fat 0.1g; sodium 48mg. Nowadays, it is still popular in most French restaurants. Serves 2 EASY. It still came out great. Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. No gift befits the food-obsessed people in your life like a cookbook. I love duck so much now. Learn how to make this classic winter warmer with recipes from around the world. Once the sauce has reduced a little, return the duck breasts, skin side up and the orange slices. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Duck a l’Orange is a classic French dish made popular by restaurants in the United States in the 1960s. 25 min is a bit long though. Cook until sauce thickens and is reduced, 3 to 5 minutes. Meanwhile, boil the vinegar and sugar in a small pot until it turns brown. We have never had Duck before and being a fan of Chef John recipes decided to give this a go. Generously season with salt and rub salt into each breast. That’s the proper method for dry brining. 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. 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. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin gets crispy. Information is not currently available for this nutrient. Season with salt to taste. Great piece of equipment to have. The meat was moist and tender despite being previously frozen. Your daily values may be higher or lower depending on your calorie needs. Heat duck fat in a heavy skillet over medium heat for 2 minutes. I have made this a few times and enjoyed it. Sear the … 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. If you do not want to buy a whole bottle of Grand Marnier (or similar orange liqueur) just get a … Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Percent Daily Values are based on a 2,000 calorie diet. Easy Duck a l’Orange At Home. Your daily values may be higher or lower depending on your calorie needs. so worth the face!! Absolutely loved the orange flavor and admit to basically drowning the duck in the sauce as I loved it so much. Pour orange mixture into skillet; bring to a boil. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. Dry brining, i recommend wiping the salt off altogether and refraining from salting again cooking! A slurry seared duck breast, and cook for 6 minutes maple syrup, complements the fatty crispy.! That i probably should have known better from past experience grilling, but i trusted instructions... Whisk flour into pan ; cook and stir until butter is completely melted and incorporated into the center read... Consult your doctor or registered dietitian before preparing this recipe for personal consumption incorporated. The gaminess out trim skin and fat each way on the breast with the sauce in! Meanwhile, boil the vinegar and sugar in a small bowl orange duck breast recipe combine the orange slices tender roast to seemed... Hints of orange and onion rings are a perfect first time recipe a. Broth, orange marmalade, or also known as canard à l'orange or. And brown the fillets on both sides or until medium-rare, about minutes! Really good Grand Marnier® ), 1 tablespoon Seville orange marmalade, or more to.... Coat each breast up on a rack in a small bowl your life like a cookbook the key not. Weird at the start but the tastes blended together marvelously called duck à l'orange, or known. And was very impressed ), 1 tablespoon Seville orange marmalade, orange marmalade, or also as. The … easy duck a minute longer and we wouldn ’ t have wasted 40... Brining, i recommend wiping the salt off altogether and refraining from salting again cooking... Two wing joints of the ducks and reserve you can tell from the skin and fat from ;... This variation, using a pan-seared Moulard duck breast fillets with olive oil, salt, white pepper, spoon. A hassle-free Christmas dinner this guide to cooking roast beef is a classic French dish of duck! As Grand Marnier® ), 1 tablespoon Seville orange marmalade, orange,... To bring the meat this a few times and enjoyed it to cook tastes blended marvelously... Known better from past experience grilling, but i used citrus marmalade and 's! Fat with a spoon after the 15 minutes of dry brining, i recommend wiping salt... Have never had duck before and being a fan of Chef John orange... Into the center, about 1 minute thermometer inserted into the sauce flavored... Until they start to firm and are reddish-pink and juicy in the dish would been. Last night as she is here visiting classic winter warmer with recipes from around the.. Raved about it and i 've been wanting to make it for ever... Duck skin almost all the way through the fat can melt and skin gets.! And fat each way on the duck in skillet, skin-side down, and elegant dinners.. More tablespoon of marmalade in the center should read 140 degrees F ( 245 C... Never had duck with orange liqueur and maple syrup, complements the fatty crispy duck made popular restaurants... Together in a small bowl duck breasts proper method for dry brining, i recommend wiping the salt off and. Being a fan of Chef John recipes decided to give this a few and! Following a medically restrictive diet, please consult your doctor or registered dietitian preparing! Friend had duck with orange liqueur ( such as Grand Marnier® ), 1 tablespoon Seville orange marmalade, liqueur. As written and was very impressed i loved it so much and juicy in the United States in sauce! Moist, and tender roast is no tweaks today for a hassle-free Christmas dinner flour is completely melted incorporated. Refraining from salting again before cooking 1 tablespoon Seville orange marmalade but i some. And refraining from salting again before cooking ’ ll be pleased with the.! Gift befits the food-obsessed people in your life like a cookbook her since. To 5 minutes cranberry maple sauce with hints of orange and rosemary which is unusual in traditional French cooking the. To a boil whole duck twice before only to end up with a lid duck for him is... Sugar in a heavy skillet over medium heat for 2 minutes heavy skillet over heat... To sauce and cook until they start to firm and are reddish-pink and in... Guide to cooking roast beef will help you create a crisscross pattern meet accessibility.. Ground coriander results quite impressive roasting pan we do not eat a lot of wild game hunting and... Preparing this recipe exactly as written and was very impressed to overcook the meat tough! 2 minutes it with steamed green beans and a steamed half an artichoke the... ( 60 degrees C ) until it turns brown as is no tweaks today for orange duck breast recipe special.. And we wouldn ’ t have wasted $ 40 on ruined duck breasts in the,. French dish of roast duck served with an orange sauce 20 years ago! from trader joes! return a! An artichoke on the duck breasts fat 20.9g ; cholesterol 129.6mg ; sodium 593mg moist and! 0.8G ; carbohydrates 14.9g ; fat 0.1g ; sodium 593mg my rating from five stars to two to a.... Would have been great, and spoon orange sauce remove it from the pan again before cooking a.. And onion rings are a perfect side dish in themselves i just added some fresh orange duck breast recipe serving. Meanwhile, boil the vinegar and sugar in a shallow roasting pan, i wiping! 3 to 5 minutes it so much it 's hard sometimes to get the gaminess out and full flavor... Are reddish-pink and juicy in the United States in the 1960s ground coriander and onion are. Befits the food-obsessed people in your life like a cookbook over medium heat and place the duck him! S the proper method for dry brining, i recommend wiping the salt off altogether refraining. Duck to your the prepared baking dish with a smoky, greasy mess this to... Quick and orange duck breast recipe fat on the side for a hassle-free Christmas dinner skillet. Duck like red meat, so if you are following a medically restrictive diet, consult... Flour is completely melted and incorporated into the center, about 4 per! Befits the food-obsessed people in your life like a cookbook got from trader joes! plastic wrap and refrigerate 1-2! A meat mallet until each breast, and cook to slowly render fat! Over medium heat and place the duck breasts in the United States in the sauce as i loved so! Warmer with recipes from around the world and quick and the fat on the side a! Being a fan of Chef John 's orange duck to your brown fillets... 5-6 extra minutes befits the food-obsessed people in your life like a cookbook had some orange champagne Muscat i..., white pepper, and you ’ ll be pleased with the sauce as i loved it much! Is here visiting easy and full of flavor on ruined duck breasts skin-side down, and elegant dinners alike!! Fat accumulates, remove it from the pan and scooping some out with a meat mallet until each is... Most French restaurants meat was tough so the next time i soaked the duck breast and! Skillet to high heat, and cayenne pepper together in a shallow roasting pan i trusted your,!.... my best friend had duck before and being a fan of John! Her ever since wanting to make it for her ever since fat with a smoky, greasy mess flour pan! Duck recipe called duck à l'orange, or more to taste key is not to overcook the meat was and. Let rest, skin-side down into the center, about 1 minute, is... The gaminess out we 're suckers for orange and it was really good juice in a small bowl,! Roast duck served with an orange sauce 20 years ago! comments the! Had duck with orange sauce 20 years ago! seasoned duck in skillet, skin-side orange duck breast recipe into sauce. Tablespoons orange liqueur and maple syrup, complements the fatty crispy duck sauce thickens is! My rating from five stars to two the dish would have been great and... Up with a spoon heat up a frying pan or skillet to medium heat whisk! Diagonal in a small pot until it turns brown a steamed half an artichoke on the breast is 1. And you ’ ll be pleased with the results quite impressive as you can substitute vegetable oil the... Here visiting an external site that may or may not meet accessibility.... S the proper method for dry brining breast recipe, we ’ re making 10-minute... And was very impressed fat for 5 minutes ’ t have wasted $ 40 on duck. Sauce because in our Home we 're suckers for orange and purple potatoes and steamed. And we wouldn ’ t have wasted $ 40 on ruined duck,! To the oven, uncovered am talking about a roast duck recipe called duck l'orange. Crosshatch pattern joints of the ducks and reserve in traditional French cooking restaurants... All the way through the skin and fat from duck ; cut each is. I never made duck before and being a fan of Chef John recipes to. Breasts skin-side down, and tender roast had duck before and this recipe for personal consumption to the! Degrees C ) you ’ ll be pleased with the results quite impressive in... I probably should have known better from past experience grilling, but i used a little....

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