Try this Le Canard a Lorange recipe, or contribute your own.

Still searching for what to cook ?

Name: Le Canard a Lorange
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: Duck leg quarters, boned,; 1 oz Sugar,; Butter,; Parsley, finely chopped; Fresh thyme,; 1 oz Red wine vinegar,; Demi glace,; 2 Oranges, , juice of; Apple, diced; Salt,; Pepper,; Walnuts, chopped; Onions, sliced; Duck breast pieces, boned,

Find the most delicious recipes here

INGREDIENTS

Duck leg quarters, boned,
1 oz Sugar,
Butter,
Parsley, finely chopped
Fresh thyme,
1 oz Red wine vinegar,
Demi glace,
2 Oranges, , juice of
Apple, diced
Salt,
Pepper,
Walnuts, chopped
Onions, sliced
Duck breast pieces, boned,

Servings

INSTRUCTIONS

For Sauce: 1. Cook sugar and vinegar to a gastrique (blonde caramel). 2. Add orange juice and reduce to a heavy syrup. Add demi glace and reduce if necessary. Season with S & P. For Stuffing: 1. Sweat onion and apple in butter. 2. Add thyme, salt, pepper, walnuts. Off heat, add parsley. For Duck: 1. Remove bones from duck legs, leaving one 2" piece pushed up through skin. Fill with 1-2 Tbl. stuffing. 2. Place on foil, shape foil to stand up legs. Place on sheet pan and bake at 350F for 45 minutes. 3. Season breasts with S & P, cook in hot pan skin side down until crisp and golden (7-10 minutes). Sear meat side and flip to skin side. Finish cooking in 375F oven for 5-10 minutes. 4. Let rest, slice into aiguillettes (long, thin slices), spoon sauce over. Notes: Duck With Orange Sauce Recipe by: chefmad Posted to MC-Recipe Digest V1 #376, by chefmad on Fri, 17 Jan 97.

NOTES

Alert editor

Le Canard a Lorange

Duck leg quarters, boned,
1 oz Sugar,
 Butter,
 Parsley, finely chopped
 Fresh thyme,
1 oz Red wine vinegar,
 Demi glace,
2 Oranges, , juice of
 Apple, diced
 Salt,
 Pepper,
 Walnuts, chopped
 
 Onions, sliced
 Duck breast pieces, boned,

For Sauce: 1. Cook sugar and vinegar to a gastrique (blonde caramel).    2. Add orange juice and reduce to a heavy syrup. Add demi glace and reduce  if necessary. Season with S & P.    For Stuffing: 1. Sweat onion and apple in butter.    2. Add thyme, salt, pepper, walnuts. Off heat, add parsley.    For Duck: 1. Remove bones from duck legs, leaving one 2" piece pushed up  through skin. Fill with 1-2 Tbl. stuffing.    2. Place on foil, shape foil to stand up legs. Place on sheet pan and bake  at 350F for 45 minutes.    3. Season breasts with S & P, cook in hot pan skin side down until crisp  and golden (7-10 minutes). Sear meat side and flip to skin side. Finish  cooking in 375F oven for 5-10 minutes.    4. Let rest, slice into aiguillettes (long, thin slices), spoon sauce over.    Notes: Duck With Orange Sauce  Recipe by: chefmad    Posted to MC-Recipe Digest V1 #376, by chefmad <chefmad@stic.net> on Fri,       17    Jan 97.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (28g)
Recipe Makes: 4 Servings

Calories: 130
Calories from Fat: 103 (79%)

Amt Per Serving		% DV

	Total Fat 11.5g	15 %
	Saturated Fat 7.3g	36 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.4g
Cholesterol 30.4mg		9 %
Sodium 120.7mg		4 %
Potassium 6.6mg		0 %
Total Carbohydrate 7.1g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 7.1g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 130

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!