Duck l’orange: How to Make a Gourmet Meal at Home

Duck l'orange: How to make a gourmet meal at home

 

If you are looking for a new gourmet recipe to try for your family or for an upcoming dinner party, check out this recipe for duck l’orange.

 

Ingredients:

 

For duck:

  • 1 tablespoon kosher salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 (5- to 6-lb) Long Island duck
  • 1 juice orange, halved
  • 4 fresh thyme sprigs
  • 4 fresh marjoram sprigs
  • 2 fresh flat-leaf parsley sprigs
  • 1 small onion, cut into 8 wedges
  • 1/2 cup dry white wine
  • 1/2 cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth
  • 1/2 carrot
  • 1/2 celery rib

 

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 or reduced-sodium chicken broth
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon all-purpose flour
  • 1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler
  • Special equipment: an instant-read thermometer; a 13- by 9-inch flameproof roasting pan

Preparation:

 

Cooking the duck:
1) Preheat oven to 475°F.

2) Stir salt, coriander, cumin, and pepper together and sprinkle on outside and inside of duck. Cut one half of an orange into quarters and put it, thyme, marjoram, parsley, and 4 onion wedges in the duck cavity.

3) Squeeze juice from remaining half of orange and stir together with wine and stock and set it aside.

4) Spread remaining 4 onion wedges in roasting pan with carrot and celery. Place the duck on top of vegetables and roast 30 minutes.

5) Reduce oven temperature to 350°F and pour the wine into a roasting pan. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.

6) Tilt duck to drain juices and transfer it to a cutting board, reserving juices in pan. Let stand for 15 minutes.

 

Cooking the sauce:

1) While duck roasts, cook sugar over medium heat in a dry 1-quart heavy saucepan until it begins to melt. Continue cooking, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (be careful with this step, as the mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove from heat.

2) Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.

3) Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender. Serve it with duck.

 

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