Simple Way to Make Perfect Duck A L'Orange

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The ingredients needed to make Duck A L'Orange:

1. Take 4 medium Duck Breast skin on
2. Take Dry Rub
3. Prepare 2 tbsp Sea Salt
4. Get 1 1/2 tbsp Course Black Pepper
5. Take 1/2 tbsp Adobo
6. Get 2 tsp Onion powder
7. Prepare 2 tsp Garlic powder
8. Get 2 tsp Season Salt
9. Prepare 2 tsp Raw Sugar
10. Prepare 1 tsp Smoked Paprika
11. Get 3/4 tsp Dry Thyme Leaves
12. Get 1/2 tsp Marjoram
13. Prepare 1/2 tsp Cumin
14. Take 1/2 tsp Ground Coriander
15. Prepare 1/4 tsp Celery Salt
16. Make ready 1/4 tsp Cayenne powder
17. Get Orange Sauce
18. Prepare 1/2 stick Butter
19. Prepare 3 tbsp Dark Brown Sugar
20. Take 3 tbsp Orange Juice
21. Get 1 tbsp Cider Vinegar
22. Take 1/2 tbsp Orange Marmalade
23. Take 1 tsp Sea Salt
24. Prepare 1 tsp Black Pepper
25. Prepare 3/4 tsp Arrowroot
26. Take 1/3 tsp Red Pepper Flakes
27. Prepare Side
28. Prepare 1 cup White Rice

Cut the zest into a very fine julienne. In a small saucepan of boiling water, blanch the. Duck à l'orange is a classic French recipe featuring a whole roasted duck with crispy, crackling skin along with an aromatic sweet-sour sauce known as sauce bigarade. The original sauce bigarade is made with bitter oranges (sometimes called bigarade oranges, sour oranges, or Seville oranges).

Steps to make Duck A L'Orange:

1. Preheat the oven to 350°F.
2. Mix rub ingredients together & cover the duck in seasoning then let sit for about 15-30 minutes. Once the meat has absorbed the seasoning, place the duck in the oven.
3. Melt the butter & the sugar together over medium heat until it has a nice brown color.
4. Add the rest of the ingredients & continue to simmer over low heat until everything is thoroughly combined & dissolved.
5. After about 30-45 minutes baking & once the duck has reached an internal temp of 150°F paint on the Orange Sauce then put the duck back in the oven for another 10- 15 minutes allowing the sauce to tack onto the meat.
6. I like to serve this with traditional white rice on the side. You can use extra sauce in the rice as well.

Duck à l'orange is a classic French recipe featuring a whole roasted duck with crispy, crackling skin along with an aromatic sweet-sour sauce known as sauce bigarade. The original sauce bigarade is made with bitter oranges (sometimes called bigarade oranges, sour oranges, or Seville oranges). Heat reserved duck skin in a large heavy pot over medium heat. Add giblets, wing tips and Transfer orange peel to a work surface; discard remaining solids in sieve. Slice peel into thin strips (remove white pith for a more refined look, if.

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