Le Canard A L'orange Recipe - Cooking Index
Le Canard A L'orange Recipe - Cooking Index
| 1 oz | 28g | Sugar -- |
| 1 oz | 28g | Red wine vinegar -- |
| 2 | Oranges - , juice of | |
| Demi glace -- | ||
| Salt -- | ||
| Pepper -- |
--
duck leg quarters -- boned, with skin
duck breast pieces -- boned, with skin
onions -- sliced
apple -- diced
butter --
walnuts -- chopped
fresh thyme --
parsley -- finely chopped
For Sauce: 1. Cook sugar and vinegar to a gastrique (blonde caramel).
2. Add orange juice and reduce to a heavy syrup. Add demi glace and reduce if necessary. Season with S and P.
For Stuffing: 1. Sweat onion and apple in butter.
2. Add thyme, salt, pepper, walnuts. Off heat, add parsley.
For Duck: 1. Remove bones from duck legs, leaving one 2" piece pushed up through skin. Fill with 1-2 Tbl. stuffing.
2. Place on foil, shape foil to stand up legs. Place on sheet pan and bake at 350F for 45 minutes.
3. Season breasts with S and P, cook in hot pan skin side down until crisp and golden (7-10 minutes). Sear meat side and flip to skin side. Finish cooking in 375F oven for 5-10 minutes.
4. Let rest, slice into aiguillettes (long, thin slices), spoon sauce over.
By chefmad <[email protected]> on Jan 17, 97
Source:
chefmad
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