How to make an authentic canard a l'orange (duck breasts with sweet and sour orange sauce)

hello everyone today it's all about oranges because we're making the famous duck a L'Orange recipe someone actually asked me to do that recipe for around the Christmas time and this is the perfect time because christmas is coming so what is that the Catalan recipe if you don't know there are pieces of duck usual duck breast or a whole duck that is served with that special sweet and sour orange flavor sauce it's a very easy recipe to make but what's difficult is really finding that right balance between the sweet and the sour and this is exactly what we're gonna see today let's go so to make a duck a L'Orange at home these are roughly the ingredients you're gonna need the list should be popping up on the screen add just a word of warning I am only making two duck breasts and I will put the list of ingredients for four duck breasts so don't mind once on the table as a rough guide this is the juice of two blood oranges these are orange candied orange peel this is the Cointreau the orange liqueur and this is my stock I made a duck stock a white duck stock but you can also use a white chicken stock on which I've got a video that you pop right now on the screen now let's all hurry CP the first thing we're gonna do is macerate the orange peel in a mix of kwang-ho star and EC and orange juice now the original recipe calls out for you to actually create that candied orange peel yourself but that takes about one and a half hours to save time you much better off to buy these pre-made and then just cut them and make a marinade the first thing you have to do is to cut your orange peel into a Julian Julian is roughly this which has very thin stripes of orange peel now because of the camera work is a bit the angle is difficult or to show you take your knife and you basically try to shave off some of this orange peel and try to make them as small as you can that's basically it once your julienne is cut the rest is very simple you put everything in Rito bowl like this and just going to throw in some star anise a a little bit of Cointreau on top which is the orange liqueur and I'm just going to add the juice of one orange on top and I'm going to leave this tomorrow night's on the side for later and now for the sauce so the good thing about that sauce guys with the dough cutter own sauce it's a sauce that can be made on its own you don't need to wait for the duck to be cooked which is great and the one key word that's important today is the word syrupy that sauce requires that everything is reduced to the maximum so the first step is going to be to take your stock put it in a pan let it simmer and you're going to let it reduce until you get that kind of syrupy consistency which is almost like a demi-glace perfect so now that my stock is reducing on the side nicely we're going to make a caramel and that's gonna happen with 25 grams of sugar mixed with vinegar so of course it's gonna deglaze very quickly you're gonna reduce the heat and you're gonna leave this to reuse and start forming the caramel so as you can see here the vinegar and sugar they created a caramel and this is what's gonna give you that kind of sweet and sour taste is the trick so what is he a be careful we're gonna add all of the Jews of that blood orange and the same thing bring it to the boil and let it reduce once you've let your vinegar sugar and orange just reduce this is what you get this is that kind of syrupy consistency now let me try to take some so I'm putting a spoon in some hot water but to show you look this is really like the syrup once you've got this you've basically created what we call a gastric which is the base element that is used to make a duck a L'Orange sauce and it is also the moment where things are gonna get a little bit tricky because this gastric here is master ingredients you're gonna use to give some flavor to your stock that's back here but you have to be very crafty and very careful not to add too much because you can add water in your stock and let it reduce again that's fine but once you put too much sugar in your sauce you're done for and you have to start over now I've reduced my stock so much that now I've got a tiny tiny amount as you can see unit transfer it's in my other pan and I'm just gonna add a little bit of the gastric which is already started to solidify because it's based on caramel now I'm gonna be extremely careful because this is super sweet and I'm just gonna had like not even a tablespoon you know I'm just gonna bay the tablespoon just to detach some of it like a quarter of a tablespoon in there and see how that goes you really have to go little bit by little bit now you'll be amazed to hear that actually that tiny bit of gastric was already enough and my sauce is already getting really really sweet I need to reduce it further and to combat that kind of sugary sweetness what we usually add in that sauce it's a lot of acidity which mean lemon juice so you add a little bit of lemon juice in there and you're gonna let it reduce again and that's it once your sauce has reduced again it is ready you can taste again to make sure it's to your liking but basically you've made the sauce for the dark orange it is that simple now it looks a bit difficult because I'm doing a very small amount if you do a large amount you will see that this very much more leeway to kind of play around with the acidity sugary balance but that's about it I'm going to leave that sauce on the side and then we're going to concentrate on the garnish and the duck and now for the glaze journey so you take a turnip like that before you're gonna peel it and what I'm gonna do I'm gonna try to take this melon baller and try to make little balls into my turnip so basically you try to plant your tool in there and you're gonna turn and make some how it's not a perfect round it doesn't matter and you're gonna make all these little balls everywhere and do that for all your turnips and reserve it in water once you're done with your turnips you can add a little bit of water I put them in a pan you don't want to stack them up so little bit of water in there little bit of butter and as always you add some two years of roughly a good tablespoon over and you're gonna put your cartouche I've heard that in the documentary this is called cartouche it's like that paper it made for some paper when that's done with the heat on and you're gonna leave this to simmer until all the water is gone okay when the water has evaporated you got you're turning the lightly caramelized like that and you're just gonna reserve them in your bowl on the side put a meat frying pan you can put a little bit of oil if you want but you start on a medium to high heat and we're gonna gently start to cook the breast skin saw it first and let them color for a few minutes after five or six minutes you're gonna get a nice color on there but before turning them I'm gonna put them on the on a grill remove the excess of fat and put them back in alright as you can see remove the excess of fat and now I'm gonna put them on the other side for another few minutes a few minutes later you can turn the heat off the breasts are ready and we're gonna reserve them and let them rest for five minutes on the grill wow that's a bit of a heck of a ride guys so finally last step how macerated orange are gonna go back in a pan we've everything and again as I said at the beginning everything has to be reduced to somehow some kind of syrupy consistency and that's exactly what we're gonna do with those hold on look at this this has become some kind of a syrup and I'm ready to reserve this on the sides we can use it to garnish hot duck so I'm gonna use one of these little things here and put everything in now you can start to pre-heat your oven at 356 degrees Fahrenheit so that we can start to warm up the dock this is what I've got here now who made it guys one on the final straight of the dish we just need to finish that duck a L'Orange sauce as you can see it is my syrupy mix and as a final touch you know it's happen I'm gonna add some of that reduced orange juice that I've got here this is what's gonna give that last you know intonation of orange in your sauce and now the last view just before we serve this is what I've done I've got my garnish and my candied oranges as I've been macerated I've got my dad as ready to finish to cook in the oven glazed turnips that are slightly a white glaze and here is my duck a L'Orange sauce with the gastric okay ready in the oven and when it's cooked we serve okay the meat is ready I hope I didn't leave it too long what I'm gonna do laughs is to take some of the juice that reduced orange juice and I'm just gonna tap and glaze all my meats with that lovely orange juice as you can see he just to give it that nice flavor before we cut the meat now let's try to cut that meat actually it might be a little bit overcooked I think I will see so Doug has to be served although it's a slightly pink so you can see it is pink some people like it a bit more uncooked so I'm just going to cut half and serve it in the place [Music]

Channel: French Cooking Academy

Views: 131,573

Keywords: duck à lorange, duck a l'orange, how to make duck a l'orange, duck a l'orange recipe, duck breasts with orange sauce, classic french recipe, duck with orange sauce, duck with orange sauce recipe, orange sauce, orange, duck, cooking, recipe, duck breast, poultry, french cooking academy, food, pan sauce, sauce

Id: E_FHBDN_UPo

Length: 10min 46sec (646 seconds)

Published: Fri Dec 22 2017