Steps to Prepare Super Quick Homemade Duck L’orange

Hey everyone, it's John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Speedy Duck L’orange. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Duck L’orange, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Duck L’orange delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Duck L’orange is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Duck L’orange estimated approx 1.5 hrs.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Duck L’orange using 13 ingredients and 6 steps. Here is how you can achieve it.

I first had duck l’orange when I was traveling in Belgium and loved it. I have tried to replicate the experience. If you have never had duck you should give it a try. It is very different from chicken.

Ingredients and spices that need to be Get to make Duck L’orange:

1. 1 large duck breast (1 lb) or 2 small
2. Seasoning of choice for duck breast
3. 1 shallot
4. 1 garlic clove
5. 2 tablespoons white wine vinegar
6. 1/4 cup sugar
7. 1 cup fresh orange juice (about 3-4 oranges)
8. 1 orange, supremed (see method below)
9. 3/4 cup chicken broth
10. 3 Tbsp Grand Marnier liquor (optional)
11. 2 tsp corn starch
12. 2 Tbsp butter
13. 1 green onion for garnish

Instructions to make to make Duck L’orange

1. The key to great duck is rendering the fat. To do that you must cut the fat side of the duck crossways, up and down. Season both sides of the duck with a seasoning of your choice. Then, in a cast iron skillet, over medium to high heat cook the duck fat side down. When the fat side is crispy and the fat rendered turn over the duck and finish cooking in a 350°F oven.
2. Duck is best served medium to medium rare so I remove the duck when the internal temperature reaches 130°F. Let the duck sit for 5-10 minutes before cutting. Consider saving the duck fat that accumulated in the skillet. It is very tasty and can be used in other recipes.
3. Drain off the duck fat from the skillet. Add the shallot and garlic to the skillet and soften over low heat. Next add in the vinegar and sugar. Melt the sugar while stirring. When the sugar darkens add in the orange juice and chicken stock. Hold back about 2 Tbsp of chicken stock. Bring to a simmer.
4. Continue simmering until liquid is reduced in half, about 15 minutes. You can add Grand Marnier, which is an orange liquor, but this is optional. In a small cup mix cornstarch with the 2 Tbsp of chicken stock to make a slurry. Add the cornstarch slurry to the skillet and stir in to thicken. Finally stir in butter to finish the sauce.
5. I find the best way to supreme an orange is to first cut the ends off an orange so it sits nicely. Then using a sharp knife cut the skin off by slicing from the top down. When all the skin is removed hold the orange on its side and section it by cutting on both sides of the membrane.
6. Slice the duck breast and plate it. Add the supremed orange to the orange sauce, mix in, and pour some of the sauce along with the orange slices over the duck. Serve and enjoy. In the picture below I served the duck with tater tots and fresh tomatoes. I garnished with green onions.

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So that's going to wrap this up with this special food Recipe of Speedy Duck L’orange. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!