Roast Duckling a l’ Orange

History Of Roast Duckling a l’ Orange

Roast duckling a l’ Orange is a classic French dish which French claims that it migrated from France to Italy.Italian poet Antonio Caccitore detailed his first encounter with roast duckling  outside Italy in its poem Anatra all Arancia which tells how this dish made its way to Paris from its origin in Naples. 

ROAST DUCKLING a l’ ORANGE
ROAST DUCKLING a l’ ORANGE

Recipe

YIELD for roast duckling a l orange: 48 portions EACH PORTION :  ¼ DUCK , 2 OZ, sauce

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

Ingredients 

 

Step One To Prepare Roast Duckling a l’ Orange


INGREDIENTS
QUANTITY
Duckling ( 5 to 6
lb)

Salt

Pepper
12


for seasoning

for seasoning

Method

1. Season cavity of ducks with salt and pepper.

2. Truss ducks and place breast up on racks in roast pan.

3. Roast in oven preheated to 400°F for 1 ½ to 2 hours.or until done turning as 
required.

Step Two To Prepare Roast Duckling

INGREDIENTSQUANTITY
Oranges
Lemons
6
4

Method

4. Peel zest from oranges and lemons.Squeeze juice from zested fruit. Combine juices and reserve.

5. Cut zest in fine julienne and blanch in boiling water for 5 minutes.Drain well and 
reserve.

Step Three To Prepare Roast Duckling


INGREDIENTS
QUANTITY
Sugar 

Vinegar , wine

Orange juice

Espagnole 
strained hot
(simmered with
duck trimming)
8 oz

8 oz

1 pt

4 qt



Method

6. Place the sugar in a saucepan.Cook over low heat until sugar is caramelized.

7. Add the vinegar and reserved fruit juices.Plus 1 pt orange juice.Reduce to half.

8. Combine with espagnole and hold over low heat.

Step Four To Prepare Roast Duckling a l’ Orange

INGREDIENTSQUANTITY
White wine (dry)1 pt

Method

9. When ducks are cooked remove to a clean pan and keep ducks warm.

10. Pour off all fat from pan. Deglaze pan with white wine and strain resulting liquor 
into sauce.Simmer sauce for about 5 minutes to finish.

11. Adjust seasoning and consistency as required.

12. Cut ducks in portion size , removing small breast, bones etc.

13. For serving sprinkle each duck portion with a small amount of blanched orange and lemon zest.Serve about 2 oz of sauce over each duck portion.

Step Five To Prepare Roast Duckling

INGREDIENTSQUANTITY

Red currant
jelly

Cointreau

2 oz


8 oz

Method

If using Cointreau and/ or currant jelly they should be added to sauce with deglazing liquor and simmered for about 5 minutes to finish sauce.

Note: For quantity service fruit zest may be added directly to sauce immediately prior to serving.

Summary
Roast Duckling a l’ Orange
Article Name
Roast Duckling a l’ Orange
Description
This Roast Duckling a l’ Orange recipe will guide you on how to prepare the best and healthy Roast Duckling a l’ Orange dish.
Author
Publisher Name
Cooking Plus Homedecor
Publisher Logo

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