DUCK A L'ORANGE RECIPE - FOOD NETWORK
Traditional recipes for Duck a l'Orange call for bitter Seville oranges to provide the right note of dissonance to match the recipe's sweetness. When I can't find Seville oranges, I look for kumquats; if I can't find kumquats, I use a regular juicing orange. Grand Marnier also adds a hint of bitter orange. Making Duck a l'Orange is a useful project because once you can understand how it's made, you can improvise virtually any French duck sauce using the same method.
Provided by Food Network
Categories main-dish
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 2 servings
Number Of Ingredients 10
Steps:
- Use a sharp knife to score the skin side of the duck breasts in 2 directions, about 20 slashes per direction. Season the breasts on both sides with salt and pepper. Reserve in the refrigerator.
- Cut off 1 end so the orange can stand on the cutting board, and slice off 2 (2-inch) strips of zest. Cut the zest into fine julienne, then blanch the zest for 1 minute in the cup of boiling water. Juice the orange, strain the juice into a saucepan, and boil it until it's reduced to about 1 tablespoon.
- If you're using the kumquats instead, cut the round ends off the kumquats and eat or discard them. Set the kumquats on 1 end and use a sharp paring knife to trim the zest off three of them. Cut all the kumquats in half lengthwise, and working over a strainer set in a non-reactive bowl, remove the pulp with a small spoon. Push the pulp against the strainer to extract the juice. (Don't worry if you end up with only a tablespoon or 2.) Place the kumquat zests on a cutting board and slice them into fine julienne. Bring the 1/2 cup water to a boil over high heat, blanch the zests for 1 minute, then drain them in a strainer.
- If you're using concentrated duck broth, reduce it in a small saucepan to about 2 tablespoons until it's lightly syrupy.
- Heat a saute pan over medium to high heat and saute the duck breasts, skin side down, 8 to 10 minutes for the Pekin duck breasts and 12 to 18 minutes for the mallard. Turn the breasts over, adjust the heat to high, and cook for 1 minute for the Pekin duck and 2 minutes for the mallard.
- Pour the fat out of the pan ¿ if it hasn't burned, save it for omelets ¿ and deglaze the pan with the reduced kumquats or orange juice. Use a whisk to add the glaze. Add the sugar, Grand Marnier, kumquat or orange zest, and vinegar, and simmer the sauce for about 30 seconds to cook off the alcohol. At this point, adjust the thickness of the sauce ¿ its consistency is up to you, but many cooks make their sauces too thick; add 1 or 2 teaspoons water to thin it or simmer the sauce for a moment to reduce and thicken it. Whisk in the cold butter, keeping the pan and whisk moving until all the butter melts. (Don't let it sit without whisking or the butter will separate.) Season, to taste, with the pepper, and if necessary, a few more drops of vinegar.
- Slice the breasts crosswise, arrange the slices on individual heated plates, and spoon the sauce over the breasts. Serve hot, with orange wedges if desired.
TOM COLLINS RECIPE - BBC FOOD
A quick and easy guide to a great Tom collins, a super easy and refreshing gin-based cocktail. The original calls for old Tom gin, but London dry works just as well.
Provided by Jack Wakelin
Prep Time 30 minutes
Cook Time 10 minutes
Yield Serves 1
Number Of Ingredients 7
Steps:
- For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil.
- Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.
- Fill a cocktail shaker with ice. Pour 15ml/1 tablespoon of the cooled sugar syrup into the shaker with the gin and lemon juice. Shake vigorously for 8-10 seconds.
- Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.
- Top with the soda water and give the drink a gentle stir to combine everything. Garnish with a lemon slice if using.
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HORCHATA RECIPE: HOW TO MAKE IT - TASTE OF HOME
In this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. —James Schend, Pleasant Prairie, Wisconsin
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Reviews 4.7
Total Time 15 minutes
Cuisine North America, Mexican
Calories 134 calories per serving
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DUCK A L'ORANGE RECIPE - FOOD NETWORK
Traditional recipes for Duck a l'Orange call for bitter Seville oranges to provide the right note of dissonance to match the recipe's sweetness. When I can't find Seville oranges, I look for kumquats; if I can't find kumquats, I use a regular juicing orange. Grand Marnier also adds a hint of bitter orange. Making Duck a l'Orange is a useful project because once you can understand how it's made, you can improvise virtually any French duck sauce using the same method.
From foodnetwork.com
Reviews 4
Total Time 55 minutes
Category main-dish
Cuisine french
From foodnetwork.com
Reviews 4
Total Time 55 minutes
Category main-dish
Cuisine french
- Slice the breasts crosswise, arrange the slices on individual heated plates, and spoon the sauce over the breasts. Serve hot, with orange wedges if desired.
See details
TOM COLLINS RECIPE - BBC FOOD
A quick and easy guide to a great Tom collins, a super easy and refreshing gin-based cocktail. The original calls for old Tom gin, but London dry works just as well.
From bbc.co.uk
From bbc.co.uk
- Top with the soda water and give the drink a gentle stir to combine everything. Garnish with a lemon slice if using.
See details
HORCHATA RECIPE: HOW TO MAKE IT - TASTE OF HOME
In this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. —James Schend, Pleasant Prairie, Wisconsin
From tasteofhome.com
Reviews 4.7
Total Time 15 minutes
Cuisine North America, Mexican
Calories 134 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 15 minutes
Cuisine North America, Mexican
Calories 134 calories per serving
- Place rice in a blender; cover and process 2-3 minutes or until very fine. Transfer to a large bowl; add almonds, cinnamon stick, lime zest and hot water. Let stand, covered, at room temperature 8 hours., Discard cinnamon stick. Transfer rice mixture to a blender; cover and process 3-4 minutes or until smooth. Add sugar; process until sugar is dissolved., Place a strainer over a pitcher; line with double-layered cheesecloth. Pour rice mixture over cheesecloth; using a ladle, press mixture through strainer., Stir in cold water. Serve over ice. If desired, sprinkle with cinnamon and serve with lime and additional cinnamon sticks.
See details
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