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Fast Guide to Cooking Tasty Duck A L'Orange

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Duck A L'Orange

We hope you got benefit from reading it, now let's go back to duck a l'orange recipe. You can have duck a l'orange using 28 ingredients and 6 steps. Here is how you achieve it.

To prepare an extraordinary Duck A L'Orange, here are the components required:

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

After preparing the materials, next you are ready to make your tasty Duck A L'Orange by following the procedures on this section:

  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..

Plus, it kind of misses a key attribute of the original, which is meat that's been cooked until it's more or less. 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. The recipe for this classic French dish is based on one in James Peterson's Glorious French Food.

Recipe : Duck A L'Orange

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step by step to make Duck A L'Orange

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