Duckling l'Orange



Duckling l'Orange Recipes

Ingredients :

2 ducklings, 4-5lb each

1/3 cup butter

1 large carrot, chopped coarsely

1 medium onion, chopped coarsely

2 large sprigs parsley

2 large sprigs celery leaves

small piece bay leaf

1 tsp dried leaf savory

salt and pepper

2 cups white wine

2 cups Brown stock

2 oranges

2 tbsp coldwater

1 tsp cornstarch

2 oranges

cranberry or red currant jelly

parsley or watercress

Method :

Dry ducklings well inside and out with paper towelling. Heat butter in small saucepan until it foams up. Skim off and discard foam. Pour clear yellow oil into large heavy skillet and heat. (Discard sediment left in small saucepan.) Brown ducklings well on all sides in this clarified butter. Heat oven to 325F (160C). Put carrot, onion, 2 sprigs parsley, celery leaves, bay leaf and savory in an extra-large Dutch oven or pot with a tight lid (if you don't have one large enough, use a large baking dish and use heavy-duty aluminum foil as a cover). Sprinkle ducklings well inside and out with salt and pepper and lay them on top of vegetables in pan. Add wine and brown stock. Cover tightly and roast in oven about 2 hours or until birds are just tender. Uncover and roast 15 minutes more to crisp skin.

Squeeze 2 of the oranges while the ducklings are cooking. Strain the juice and set it aside to add to the sauce. Cut the peel of these 2 oranges into pieces and lay the pieces flat on the table, white side up. Cut away all the white membrane with a sharp pointed knife and discard. Cut the orange part of the peel into short, thin slivers. Put them in a small saucepan, cover with boiling water, cover and simmer until tender, about 10 minutes. Drain and set aside for sauce. Lift ducklings out of pan, put them on a hot platter and keep warm.

Strain drippings in roasting pan, discard vegetables and chill drippings quickly by setting in ice water. Lift off fat and discard. Put remaining liquid in a saucepan and boil hard, uncovered, until reduced to about 1/4 of the amount. Stir water and cornstarch together and stir this mixture into the boiling liquid gradually. Turn down heat. Add orange juice and orange rind and simmer 5 minutes. Cut remaining 2 oranges into thick slices and centre each slice with a dab of cranberry or red currant jelly. Use these orange slices to garnish platter and add a few large sprigs parsley or watercress. Spoon a little of orange sauce over each serving of duckling.

Serves 6-8


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