Oh and the sauce, you'll need a sauce. I do this "Real faux" duck a L'Orange..
All ingredients are estimates
salt (no black pepper, I use chipotle pepper instead, listed below)
1 tsp flour (use in the skillet that the duck was cooked in to make semi roux)
2 tsp grated orange zest
2 tbsp Grand Marnier (orange liquor)
1 tbsp red wine or sherry vinegar
pinch of chipotle powder (adds that smokey flavor, ask Meathead, he will testify)
1 tbsp orange marmalade
1 cup chicken broth
1 tbsp butter
Mix all ingredients except flour and butter and reduce over medium heat. If you cooked the duck indoors then use the same pan to make the sauce. When it is reduced to your liking swirl in the butter. Taste for seasoning.
Looks like a great recipe. Chipotle and orange go very well together. There is no "faux" about your recipe as L'Orange is more a method than a specific recipe, in my experience. Most chefs that claim their L'Orange is a "true" L'Orange are just self promoting by using snobbery. Thank you so much for giving us all this recipe sir. Folks like you are why I love this site.
Great! I was thinking that I might smoke one and do the other in the house and provide two different takes on duck. In that case, smoked duck and Duck a L'Orange makes sense to me .... thanks for all the input!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Everyone has contributed greatly to this thread. Sorry ecowper for hijacking your topic if I did so I apologize. I am learning a lot here since I'm a duck virgin too.
No hijacking at all .... just more learning for me. Love the info and input. I will definitely take pictures and provide commentary on how it goes on Christmas.
Ya... wish I could get hold of some duck... we lived in a major flyway when I was a kid and we always had lots of wild duck and goose... wish I had some of that now with my PBC.
I been thinking of going down to the city park and doing some harvesting LOL - If I do, you will read about it in the Idaho Statesman -- "Pitmaster Member arrested for poaching geese in Ann Morrison Park, claims El Nino made him do it"
Last edited by smarkley; December 11, 2014, 12:47 AM.
Great posts all. Temperatures, cook times, et.c. I agree fully. Duck has such great flavor! Especially for you steak lovers. Ernest is right, orange is a great flavor for ducks, I make a sweet orange glaze that I usually serve:
Hi all, yesterday I cooked duck breasts on my grill. I love the game-like flavor of the duck, but I have never done it on my grill, so now was the time! This one
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