Duck a l'Orange recipe Epicurious. This is the BEST orange sauce recipe. Watermelon Season there.

But I do the breasts differently. I cook skin side down for 1. When following a recipe, a CUP is either 8 oz. Forget the coffee and any other nonsence measurements, they have nothing to do with cooking.

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The finest duck available. A breed apart Originating in the warm climates of South America, the Muscovy duck is a breed apart from the rest. It is by far the leanest. Duck Dodgers is a 2003-2005 animated TV series based off the classic 1953 Looney Tunes short, Duck Dodgers in the 24½th Century, by Chuck Jones. The.

This will be easter dinner this year. I will update my review later. The sauce was delicious. Didn't think it went well with the duck tho and didn't like the cooking method for the duck. I prefer to render fat side about 1. Going to save the sauce recipe for pork. This was amazing and not too difficult to make.

I didn't have shallots and substituted regular Sherry for Sherry vinegar, but it came out great regardless. Delicious! I added 1. T Cointreau to the sauce just before it finished reducing. I added just a touch of duck fat to the sauce when I added the butter, and only added 2.

T butter. Perfect recipe, I can't wait to make it again. The sauce can also be used with chicken or cornish hens. Chicken Pot Oie more. This recipe is fabulous, and was our Christmas dinner!

We used our turkey fryer to cook the duck and we also cooked a chicken at the same time, (the kids who don't like duck). Both birds were about 6. I made the sauce the day before, and then reheated it before adding the butter and orange peel. The only change I made was to use Sherry instead of Sherry vinegar, which I did not have. The sauce was really delicious on both the duck and the chicken. I will definitely make this again. This recipe turned.

I. tried twice to cook. I took the. advice of a previous. This. worked much better.

We followed the. remainder of the. This was the first. Christmas. entire family is. Great recipe. Here is a slight.

Cook the duck as. Preheat oven to 4. F. Trim. any excess fat from duck breasts. Cut three 4- inch- long by 1/1. Season duck with salt.

Heat heavy large. Add duck, skin side down. Turn over; cook 3 minutes. Transfer skillet to oven; continue.

As to the. sauce, adding a dash of Grand. Marnier at the finish does. Loved it. Followed the recipe as it was. Just great. We had only two of us so we are repeating the. Oh my.... It was a master piece.

The recipe tells. I hadn't eaten duck before this. It was amazing. I made it exactly as the recipe indicated, and I will definitely be making this again.

A Couple of points. It is definitely.

I. prefer to add more. I found that the. British cook. - similar to Julia. Childs) method for. When approximately. This dish was absolutely delicious. I had a whole duck so used that and.

The sauce is. AMAZING - I followed it step by step. I'm actually making it tonight to. I made this with the. It was. very easy to make.

I recommend cooking the breast to an internal temperature of 1. F, and letting it rest for ten minutes for a nice, tender, medium- rare. I used the expat's searing suggestion and it worked perfectly. I used blood orange vinegar and pomegranate simple syrup instead of sherry vinegar and sugar water. The sauce didn't really thicken much until the duck was done and I added some of the juices to it (in lieu of butter).

This is a fantastic dish. I used 2 large oranges and kept the rest the same. I think adding some Grand Marnier at the end would be good, as someone suggested - next time. My son said we should have duck more often and I agree! Served with wild rice and roasted asparagus, onions, and mushrooms. Fabulous! This was fabulous, but the sauce does take a lot longer to reduce that the recipe states.

Thanks to the comments of others, I made the sauce ahead of time and finished it when the duck was ready (I used a quartered duck, which took longer to cook than just the breasts.) I served it with a blend of wild and wehani rice and stir fried sugar snap peas. Delicious, simply delicious, and I can't wait to have it again. Excellent. I cooked the duck while the sauce was starting so that I could add some of the drippings from the duck into the sauce; it made all the difference in the world!

Also, make sure that you have enough heat to sear the duck without cooking it too much through- -it needs to be pink inside. And open a window or use a vent while cooking the duck- -my whole kitchen was filled with smoke because I didnt think to do either. This was an excellent recipe. I read the reviews and decided to alter the recipe a bit as some suggested. I used only two oranges. And at the end of the sauce reduction I added 2 Tbsp Grand Marnier when I incorporated the butter. I also decided to follow the cooking procedures of another tried and true duck breast recipe.

It is similar to these instructions however turns out perfect each time. First I seared it, skin side down, for 1. Then turned the duck over and seared for 2minutes longer.

Immediately I placed the duck breast, meat side down into a 4. It turned out perfect. My husband thought this recipe rated 4 forks, as he said it was awesome. I would have to agree. Very impressive. This was incredible! Easy to make and delicious. I've made it a few times for my husband who is Belgian and for his birthday I'm making it for a special dinner with my French neighbors.

This was perfect. For a cuter plate, I used clementines instead of oranges, and did not mix the segments into the sauce, but rather served them on the side. I also used magret duck instead of muscovy, and the cooking time was still correct, but the duck really splatters dangerously so you need to keep away from the stove as much as possible.

All I can say is the sauce was delicious and I am making it again tonight. Have been dying for the chance to make it again. Definitely leave an hour for sauce reduction and 2 oranges are plenty. This was a delicious tasting recipe, but I do have a few hints.. I used some South African oranges and they were quite bitter and finally, if you use duck legs, braise them first in a hot fry pan then transfer to a baking dish and roast them for about 3.

I also basted them with the sauce. We really enjoyed this recipe. Does anyone have any other duck recipes that use cherries? Served with parsnips (which went beautfully with the sauce) and radicchio (which was a nice contrast to the sweetness in the sauce, but not my favourite) this was a lovely dish. The sauce did take a while to boil down, as everyone said it would (allow at least an hour); but it was easy to make and was worth the wait!