Love For Three Oranges Duck Recipes

CLASSIC DUCK A L'ORANGE

Steps:

• Gather the ingredients.
• In a saucepan, boil the sugar and water for several minutes until the syrup caramelizes and turns a golden brown color.
• Add the sherry vinegar, orange juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than 1 cup.
• Cut the cold butter into small pieces and add to the pan with 1 tablespoon of orange zest.
• Shake the pan back and forth over medium heat until the butter has melted and is incorporated into the sauce.
• Stir in the orange sections.
• The sauce can be cooled and stored until you're ready to prepare the duck breasts, or you can set it aside and proceed with cooking the breasts.
• Pat dry the 2 half breasts with paper towels.
• Slash through the fat on the breast with a sharp knife to create a crisscross pattern. This will help release the fat, which will crisp up the skin while cooking.
• Sprinkle both the meat side and the fat with a little sea salt and pepper.
• Heat a skillet over high heat. Sear the duck breasts quickly on both sides, then cook the duck for 9 to 11 minutes on each side. (The USDA recommends cooking duck to 160 F or 170 F, but if you prefer it pinker, cook to medium-rare, 135 F to 140 F; it is still safe to eat.)
• Remove the breasts from the pan and place on a warm plate. Cover with paper towels and leave them to rest for 5 minutes. This helps to soften the duck after cooking.
• Reheat the sauce.
• Place the duck on a hot plate, either whole or neatly sliced. Spoon the sauce over the duck. Garnish the plate with the remaining orange zest.
• Serve immediately and enjoy.

DUCK A L'ORANGE

Steps:

• Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes. Remove from heat. Mix in vinegar (mixture will bubble vigorously). Add juice and shallots; boil until reduced to 1/2 cup, stirring occasionally, 15 minutes. Add broth; boil until reduced to 3/4 cup, 30 minutes. Set aside.
• Using small knife, cut off peel and white pith from 4 oranges. Working over bowl, cut between membranes to release segments. (Sauce and oranges can be prepared 6 hours ahead. Cover separately; chill.)
• Using small knife, score duck skin (do not pierce meat) in crosshatch pattern. Sprinkle duck with salt and pepper. Heat heavy large skillet over medium-high heat. Place duck breasts skin side down in skillet. Cook until brown and crisp, about 8 minutes. Turn duck and cook to desired doneness, about 10 minutes longer for medium-rare. Transfer to cutting board. Let stand 10 minutes.
• Meanwhile, bring sauce to simmer. Add butter and 1 tablespoon grated orange peel; whisk just until butter melts. Drain orange segments and mix into sauce. Set aside.
• Slice duck breasts crosswise on diagonal. Arrange on 4 plates. Spoon orange segments with sauce alongside. Sprinkle with remaining peel.

EASY ORANGE GLAZE DUCK

Steps:

• Pour the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce into a bowl, and stir to combine and dissolve the sugar.
• Preheat oven to 350 degrees F (175 degrees C). Remove any excess pieces of fat from inside the duckling, place the duck into a roasting pan, and prick the skin all over with a fork to allow the fat to drain off while roasting.
• Brush the duckling with the orange mixture. Place the mushrooms into the cavity of the duck, and spoon in some of the orange sauce.
• Roast the duck in the preheated oven, brushing it every 20 to 30 minutes with the orange sauce, until a meat thermometer inserted into a thick part of a thigh reads 165 degrees F (75 degrees C), about 2 1/2 hours.

LOVE FOR THREE ORANGES DUCK

Steps:

• Score: Slice a cross-hatch pattern into duck skin and fat; sprinkle with salt, coriander and pepper.
• Crisp: Heat a large cast-iron skillet over medium heat and add duck, skin side down. Cook, spooning off fat now and then, until skin is crisp, about 10 minutes.
• Turn and cook until meat is browned, about 3 minutes.
• Cover and cook until done, about 6 minutes more.
• Remove from heat and cover loosely with foil.
• Caramelize: Spoon off all but 1 tablespoon fat from skillet(reserve duck fat for another use).
• Soften shallot over medium heat, about 2 minutes.
• Add sugar, orange juice and any accumulated juices from the resting duck.
• Scrape up any sticky bits and cook down to a syrupy sauce, about 15 minutes.
• Adjust salt. A.
• Add fruit and cook another 3 minutes.
• Stir in butter.
• Serve: Slice duck and arrange on four plates; spoon fruit and sauce on top.