Le Canard a L'orange



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Le Canard a L'orange

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:


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 & 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 350øF for 45 minutes.

3. Season breasts with S & 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 375øF oven for 5-10 minutes.

4. Let rest, slice into aiguillettes (long, thin slices), spoon sauce over.

Notes: Duck With Orange Sauce
17 Jan 97.

Ingredients:

1 oz Sugar,
1 oz Red wine vinegar,
2 Oranges, , juice of
Demi glace,
Salt,
Pepper,

Serves:

4 Servings 		 
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