Wednesday, March 2, 2011

duck a l'orange

Duck a l’orange
serves 4

1 duck
Kosher salt
8 cups chicken or duck broth
2 oranges, cut into 1/8’s
2 tablespoons sugar
2 tablespoons water
1 cup orange juice
1 cup chicken stock
2 tablespoons orange liqueur
1 tablespoon honey

Special equipment; propane blow torch

Rub some kosher salt into the duck.

Poach the duck in the simmering stock for about 5-10 minutes.  This tightens the skin and opens the pores.  Remove the duck from the stock and put in the fridge, uncovered, so it has a chance to dry.

If possible, use a blowtorch to singe the skin of the duck and remove any remaining feathers.  This can also be done if you have a gas stove on top of a direct flame.  If this sounds too adventurous, don’t worry.  It’s not essential to the success of the dish.

Preheat the oven to 325.  Place the duck on a rack over a roasting pan.  Roast the bird in the oven for 2 ½ hours.  Begin with the breast side up.  After 1 hour, turn it over and after the second hour turn it breast side up again for the final 30 minutes.  There will be a lot of fat given off.

To make the orange sauce, put the sugar and water in a small saucepan and heat until the sugar is dissolved.  Add the oranges and poach them in the sauce until the liquid begins to caramelize and darken in colour.  This should be done over a very low heat and for a long time, up to 45 minutes.

Bring the juice, stock, liqueur and honey to a boil and reduce until it is syrupy.  Add any extra liquid from the oranges to this sauce.

When the duck is finished and has had a chance to rest out of the oven, carve it into 4 pieces.  Spoon the oranges and sauce over the duck and serve.
caramelizd oranges
singing the duck after poaching
ready for roasting