Canard à l'orange
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Credit: Jordan Guevara, student, Jacobson Culinary Arts Academy, Tarpon Springs, Fla.
Sizzle, Winter 2010
1 Pekin duck, excess fat removed (reserve for searing)
Salt and pepper, to taste
3 oranges, divided
18 oz. mirepoix
2 cups white wine
4 quarts brown duck stock
1 ²/³ cups sugar, divided
1 cup water
7 Yukon gold potatoes
10 oz. pearl onions
½ cup red wine vinegar
1 cup orange juice
1. Salt and pepper duck; place zest of 2 oranges in back cavity. Truss duck with butcher’s twine. Sear in duck fat. Reserve.
2. Sauté mirepoix. Deglaze with white wine. Reduce. Add duck stock.
3. Braise duck for 45 minutes.
4. Julienne 2 zested oranges and lemon. Blanch twice. Create simple syrup by cooking 1 cup sugar and water until clear; boil for 1 minute. Confit orange/lemon in simple syrup. Cut half-slices of remaining orange; reserve for garnish.
5. For pommes cocotte, tourney potatoes 2 inches long. Blanch. Sauté. Reserve. Glaze onions à brun. Reserve.
6. When fully cooked, reserve duck. Rest duck for at least 15-20 minutes.
7. Reduce fonds de braisage (mirepoix/wine/stock mixture). For gastrique sauce, make light caramel with remaining sugar and vinegar. Add orange juice. Add to fonds de braisage. Reduce until sauce is à la nappe. To finish, salt and pepper to taste; check consistency and flavor.
To plate: Place duck in middle of large platter. Coat with gastrique sauce; decorate with orange and lemon julienne. Place pommes cocotte and onions as garnish. Decorate platter with half-slices of orange.
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