Duck L'Orange with Herbed Pommes Frites

Name: Duck L'Orange with Herbed Pommes Frites
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 2 servings Canola oil, for frying; 3 Tbsps canola oil, divided; 237 milliliters good chicken stock; 2 duck breast halves, skinless; 1 Tbsp chopped fresh chives; 2 Tbsps finely minced fresh ginger; 2 Tbsps chopped fresh parsley; 1 Tbsp chopped fresh tarragon; 2 cloves garlic, finely minced; 2 Zest and juice of oranges; 2 servings Kosher salt; 2 servings Kosher salt and freshly ground black pepper; 118 milliliters orange-flavored liqueur; 1 large shallot, finely minced; 2 Tbsps sweet soy sauce; 3 Yukon Gold potatoes

Duck L'Orange with Herbed Pommes Frites might be a good recipe to expand your main course repertoire. This recipe covers 54% of your daily requirements of vitamins and minerals. One serving contains 1015 calories, 56g of protein, and 34g of fat. This recipe serves 2. It is a good option if you're following a dairy free diet. Head to the store and pick up canolan oil, parsley, chicken stock, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

In a large saute pan, heat 2 tablespoons of canola oil until it begins to smoke. Season the duck breasts with salt, and pepper, and carefully place them in the hot pan. Turn the heat down to medium and cook about 4 minutes per side.

Ingredients you will need

Duck Breast

Canola Oil

Pepper

Salt

Equipment you will use

Frying Pan

Remove the duck from the pan, and add the remaining oil, and then add the ginger, shallot, and garlic. Cook, until the garlic is brown and then deglaze the pan with the orange-flavored liqueur. Simmer until the alcohol is mostly cooked off. Stir in the orange zest, orange juice, chicken stock, and sweet soy sauce. Simmer until it's cooked down and is nice and thick. Return the duck breast to the pan and toss to coat. Keep tossing until the duck is fully glazed.

Ingredients you will need

Kecap Manis

Chicken Stock

Orange Juice

Duck Breast

Orange Zest

Liqueur

Shallot

Garlic

Ginger

Orange

Whole Duck

Cooking Oil

Equipment you will use

Frying Pan

Serve the duck with the herbed pommes frites on the side.

Ingredients you will need

French Fries

Whole Duck

Drizzle with any juices left over in the pan.

Equipment you will use

Frying Pan

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

With a knife or mandolin, cut the potatoes into very thin sticks.

Ingredients you will need

Potato

Equipment you will use

Knife

Place the potatoes in a bowl and run cold water into the bowl until the water in the bowl runs clear. (You are trying to get all the starch out of the potatoes so they will be very crispy.) When the starch is out, drain the potatoes and lay them out on a dry kitchen towel to dry. Working in small batches, add the potatoes to the hot oil, and cook for about 1 minute.

Ingredients you will need

Potato

Starch

Water

Cooking Oil

Equipment you will use

Kitchen Towels

Bowl

Remove the potatoes and let the fried potatoes drain on a paper towel. Bring the oil back up to 350 degrees F, and then add the potatoes back into the oil. Cook until a nice golden color develops.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Paper Towels