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Duck à l'Orange
Created by: Howcan Team
Ingredients
- 4 duck breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup orange juice
- 1/4 cup chicken broth
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 1 tablespoon unsalted butter
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 oranges, peeled and segmented
- Fresh parsley for garnish
Instructions
- Score the skin of the duck breasts in a crisscross pattern and season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the duck breasts, skin side down, and cook for 6-8 minutes until the skin is crispy and golden brown. Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare, or longer to desired doneness. Remove the duck from the skillet and let it rest.
- In the same skillet, pour off excess fat, leaving about 1 tablespoon. Add the orange juice, chicken broth, red wine vinegar, and honey. Bring to a simmer and cook for 5-7 minutes until the sauce is slightly reduced and thickened.
- In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the sauce and cook for an additional 2-3 minutes until the sauce thickens further.
- Stir in the butter until melted, then add the orange segments and cook for 1-2 minutes until heated through.
- Slice the duck breasts and arrange on a serving platter. Spoon the orange sauce over the duck and garnish with fresh parsley.
- Serve the Duck à l'Orange with your choice of side dishes and enjoy!
Duck à l'Orange, also known as Canard à l'Orange, is a classic French dish that gained popularity in the United States during the mid-20th century. The dish features tender roasted duck served with a sweet and tangy orange sauce. It is believed to have originated in France, with some attributing its creation to the renowned French chef Auguste Escoffier. The dish became a staple of French cuisine and was later popularized in the U.S. by French chefs and restaurants. Today, it is considered a timeless classic and is often featured on the menus of upscale French restaurants around the world. For the best version of this dish, seek out restaurants with a focus on traditional French cuisine, where skilled chefs expertly prepare the duck and craft the perfect orange sauce to complement the rich flavors of the meat. The key to a successful Duck à l'Orange lies in achieving a perfectly crispy skin on the duck and balancing the sweetness and acidity of the orange sauce. While the traditional recipe calls for whole roasted duck and a sauce made from fresh oranges, there are also alternative methods that incorporate modern twists, such as sous vide cooking or using blood oranges for a unique flavor profile. Whether enjoyed in a classic French bistro or prepared at home with a contemporary twist, Duck à l'Orange continues to be a beloved and iconic dish in the world of French gastronomy.
80 min
4
450 calories
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