I don’t intend I’ve made Duck “a l'Orange” since culinary school, nor tried to pronounce it, but thank you lot to a rather enticing photograph inwards a friend’s cookbook, I decided to larn sum culinary fourth dimension machine, in addition to I’m in addition to then glad I did.
That friend would live on award-winning nutrient blogger in addition to author, Hank Shaw. He’s late published a cookbook called Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed in addition to Wild, which was the inspiration for this gorgeous, in addition to real slow dish. Still looking for a sexy Valentine’s entrée? You could create a lot worse.
This is 1 of those classic dishes that somehow became a cliché, in addition to people stopped making it for fright of looking un-cool, which is likewise bad, since it’s actually good. This is traditionally done amongst a whole roasted duck, but past times using breasts nosotros larn pretty much the same results, inwards a lot less time.
My version is real roughly Hank’s, except I don’t piece of job orangish juice. I prefer the season of the sauce amongst but marmalade, zest, in addition to Grand Marnier. Speaking of the Grand Marnier, other than other orangish liquors, I’ll live on offering no alternatives. That’s what literally gives the sauce its soul.
By the way, if you lot desire to heighten your “game” game, I encourage you lot to cheque out Hank's cookbook. I intend it’s real good done, in addition to gets basically all 5-star reviews on Amazon. So, cheque that out, cheque this out, in addition to every mo ever enjoy!
Ingredients for two portions:
2 duck breasts
salt in addition to pepper to taste
1 tbsp duck fatty or vegetable oil
1 tsp flour
2 tsp grated orangish zest
2 tbsp Grand Marnier (orange liquor)
1 tbsp sherry vinegar
pinch of cayenne
1 rounded tbsp orangish marmalade (preferably Seville orangish marmalade)
1 loving cup chicken broth
1 tbsp butter
extra zest for garnish