Text 29750, 100 rader
Skriven 2015-08-06 03:30:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1771
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck a l'Orange
 Categories: Poultry, Vegetables, Herbs, Wine, Citrus
      Yield: 4 Servings
 
MMMMM----------------------------DUCK---------------------------------
      1 tb Salt
      1 ts Ground coriander
    1/2 ts Ground cumin
      1 ts Black pepper
      6 lb Long Island duck
      1    Juice orange; halved
      4    Fresh thyme sprigs
      4    Fresh marjoram sprigs
      2    Fresh flat-leaf parsley
           - sprigs
      1 sm Onion; in 8 wedges
    1/2 c  Dry white wine
    1/2 c  Duck stock, duck & veal
           - stock, chicken stock, or
           - chicken broth
    1/2    Carrot
    1/2    Celery rib

MMMMM---------------------------SAUCE--------------------------------
    1/3 c  Sugar
    1/3 c  Fresh orange juice
      2 tb White-wine vinegar
    1/8 ts Salt
      4 tb Duck or chicken stock or
           - chicken broth
      1 tb Unsalted butter; softened
      1 tb All-purpose flour
      1 tb Fine julienne of fresh
           - orange zest, removed with
           - a vegetable peeler
 
  Special equipment: an instant-read thermometer; a 13"
  X 9" flameproof roasting pan
  
  ROAST DUCK: Put oven rack in middle position and preheat
  oven to 475øF/245øC.
  
  Stir together salt, coriander, cumin, and pepper. Pat duck
  dry and sprinkle inside and out with spice mixture. Cut 1
  half of orange into quarters and put in duck cavity with
  thyme, marjoram, parsley, and 4 onion wedges.
  
  Squeeze juice from remaining half of orange and stir
  together with wine and stock. Set aside.
  
  Spread remaining 4 onion wedges in roasting pan with
  carrot and celery, then place duck on top of vegetables
  and roast 30 minutes.
  
  Pour wine mixture into roasting pan and reduce oven
  temperature to 350øF/175øC. Continue to roast duck 1 to 1
  1/4 hours more. Turn on broiler and broil duck 3 to 4
  inches from heat until top is golden brown, about 3
  minutes.
  
  Tilt duck to drain juices from cavity into pan and
  transfer duck to a cutting board, reserving juices in pan.
  Let duck stand 15 minutes.
  
  MAKE SAUCE: While duck roasts, cook sugar in a dry 1 quart
  heavy saucepan over moderate heat, undisturbed, until it
  begins to melt. Continue to cook, stirring occasionally
  with a fork, until sugar melts into a deep golden caramel.
  Add orange juice, vinegar, and salt (use caution; mixture
  will bubble and steam vigorously) and simmer over low
  heat, stirring occasionally, until caramel is dissolved.
  Remove syrup from heat.
  
  Discard vegetables from roasting pan and pour pan juices
  through a fine-mesh sieve into a 1-quart glass measure or
  bowl, then skim off and discard fat. Add enough stock to
  pan juices to total 1 cup liquid.
  
  Stir together butter and flour to form a beurre manié.
  Bring pan juices to a simmer in a 1- to 2-quart heavy
  saucepan, then add beurre manié, whisking constantly to
  prevent lumps. Add orange syrup and zest and simmer,
  whisking occasionally, until sauce is thickened slightly
  and zest is tender, about 5 minutes. Serve with duck.
  
  Yield: Makes 4 servings
  
  Gourmet | January 2006; originally published 1943
  
  MM Format by Dave Drum - 12 February 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

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