How To Make Duck à l'Orange Easy
Вставка
- Опубліковано 21 вер 2024
- Easy Classic French Duck à l'Orange, My Method. Duck à l'Orange is probably one of the most classic, yet sadly most bastardized dishes of all of French cuisine. Done right, it's incredible; crunchy skin with incredibly juicy meat offset by a semi-sweet orange sauce. Done wrong, you'll end up eating fatty rubbery skin, tough meat, and an overly sweet sauce.
Versions of duck à l'orange have been around forever. Just this morning I was reading a cookbook written by Louis Eustache Ude in the early 1800s. His version featured roasting a duck with a small bitter orange variety known as 'bigarade' in France, or marmalade oranges. The idea was to keep a sweet and sour balance to the sauce. This trend continued in the 1940s and 50s in France. But somewhere during the 1970s and 80s duck à l'orange became known as duck cooked in any method buried under an overly sweet sticky sauce. And then disappeared into the lost annals of great cuisine.
My easy version is a return to the classics.
For the full recipe please visit my website: www.simplefren...
This is such a classic dish. I've never made it before but after watching this video I can safely say I could make this easily. That's one fully stuffed mallard, great technique there. What an awesome recipe, and look at that crispy skin! Delicious.
Sorry it took so long to comment but many thanks and I appreciate your comments.
Making your duck l’orange a second time and I bought your book I love it!! Thanks for these videos!!
you brought tears to my eyes - thank you
Tried this recipe and it was pretty easy and tasted incredibly nice! Video was easy to follow along. The sauce is what really makes this dish and my sauce came out so nice! I used freshly squeezed orange juice and bitter orange marmalade which gave the sauce a sweet and tangy touch.
Ah, you brought a tear to my eye. Thanks so much for making this recipe and the nice comments
Easy Peasy Orange Squeesy Thanks so much for the Upload What a great method to Cook A Duck (What A Good Looking Bird That She is LOL) You made it look so effortlessly including all the trimmings of the Zesty Orange Sauce Regards from the UK
Thanks So Much - Thanks for reminding me that I should make this for my wife this week! Enjoy!
Thank you for this method! I've been trying to cook duck successfully for years! Finally aced it! Although I need the skin crispier...but this recipe rocks it! Delicious!
Thanks so much
this fantastic channel deserves more followers
thanks so much
I was looking for inspiration so I dropped in to see you cook this. I guess I need to get a duck from the market and try this out!
Please do and let me know how it comes out.
I will definitely use this recipe. Thank you!
thanks I appreciate you taking time to watch my cooking videos - Post a picture when you make it - thanks
Awesome and thank your good worries free duck recipe
Most welcome 😊
Oh my god...now I need to get a duck asap :)
If you do make - please let me know how you like it!
I'm making this right now 😉 so I noticed you didn't mention how long does the duck have to be in the oven the second time. I'll just keep an eye on the duck constantly this time. I'm so excited to start with the sauce... 😁
Hope this helps
Time cooking per kilo 40 minutes
Best wishes ❤️👍
Now an avid follower 👌🏻👌🏻👏🏻👏🏻
HI NEW FRIEND HERE WATCHING ALWAYS
Thanks for coming
Next, pressed duck, rouennaisse sauce please. The Emperor’s must eat again! 😂
OMG! I made that a few weeks ago. Epic Dish. Good Idea
Quick question. Would you ever add a gastrique to the sauce like bigarade or stick to white wine for acidity? Of course always with oj.
@@rythymsection7335 That is a bit complicated. In the old days bitter oranges were used for the sauce. To counter the bitterness, you would first caramelize sugar then stop it with the juice. If you wanted to replicate a gastrique for this sauce I would suggest finding bitter oranges first. Otherwise, just a bit of bitterness found in acidic wine or even oranges might be enough or maybe a slight squeeze of lemon juice or yuzu juice.
subscribed
thanks for subscribing
Wow. This dish looks awesome and delicious. Looking forward to you cooking. I dropped a red gift for you. Hope to receive one too. New friend from Philippines.
Big thanks - completely appreciate the hearts!
It‘s a shame that you didn‘t incorporate a gastrique in the sauce, which is merely caramalized sugar and red wine vinegar reduced by half. It gives the orange sauce such a nice sweet and sour note.
Not a shame, just a simpler way for folks to make a classic.
P.s. Merry Christmas
Watchable till you scraped metal on metal aghhhhh. Only Joking, defo making this tonite, I accidentally picked up a chicken last time instead of a duck, it was still fine. But now I have a duck, yay!
Where’s the demi-glace?
Josue - thanks for dropping in. I dropped into your profile and saw that you have Wish You Were Here saved... nice. That is one of my favorite songs. This recipe is for beginning home cooks and not intended to be the literal translation of Escoffier or even Francetelli's older recipes. I suppose if it were the better question might be where is the sauce Espagnole and the bigarade oranges. This recipe however does produce an excellent home version made with easier-to-find ingredients. When I was a chef I used to make demi glace all the time - gosh it seems like it was always cooking on a burner in the kitchen. I wish you happy holidays!
SO LABOURED AND BORING
.I love it. It is a dish I resented up until a few years ago - then I came to love it,
Don't like the content then just scroll by without the comment.
Very educational for people who have never cooked duck...
Also rhymes with you suck...