Duck à l'Orange

Name: Duck à l'Orange
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 5 whole black peppercorns; 1 medium carrot, peeled, halved lengthwise, then crosswise; 1 celery stalk, coarsely chopped; 2 kilograms Pekin (Long Island) duck (about; 4 servings Kosher salt, freshly ground pepper; 3 navel oranges; 59 milliliters Port; 3 sprigs thyme; 1 yellow onion, coarsely chopped

Duck à l'Orange might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains approximately 73g of protein, 246g of fat, and a total of 2615 calories. Head to the store and pick up thyme, navel oranges, celery stalk, and a few other things to make it today. To use up the port you could follow this main course with the Port Cobbler as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Set giblets from duck aside; reserve liver foranother use. Trim skin from both openingsof the cavity; set aside for rendering.

Ingredients you will need

Liver

Whole Duck

Cutboth leg-thigh pieces off duck.

Ingredients you will need

Whole Duck

Cut wingsfrom breasts. Carve breasts from carcass for2 boneless breasts. Trim off wing tips andflats; set aside.

Cut carcass into quarters.Cover and chill leg, breast, and wing pieces.

Heat reserved duck skin in a large heavypot over medium heat. Cook, stirring, untilabout 2 tablespoons fat is rendered; discard skin.

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Whole Duck

Add giblets, wing tips and flats, carcasspieces, onion, and thyme sprigs. Cook,stirring occasionally, until lightly browned,about 15 minutes.

Ingredients you will need

Fresh Thyme

Onion

Add celery, carrot,peppercorns, and 6 cups water. Bring toa boil over high heat, skimming any foamthat rises to the surface. Reduce heat tomedium; simmer duck stock for 1 hour.

Ingredients you will need

Peppercorns

Carrot

Celery

Stock

Water

Whole Duck

Meanwhile, using a sharp knife, cut allpeel and white pith from 1 orange; set peelaside. Working over a medium bowl, cutbetween membranes to release segmentsinto bowl; set aside.

Ingredients you will need

Orange

Equipment you will use

Knife

Bowl

Add orange peel tosimmering stock. Juice remaining 2 orangesand set juice aside.

Ingredients you will need

Orange Zest

Juice

Stock

Strain stock through a fine-mesh sieveinto a medium bowl (you should have about2 cups).

Ingredients you will need

Stock

Equipment you will use

Bowl

Transfer orange peel to a worksurface; discard remaining solids in sieve.Slice peel into thin strips (remove white pithfor a more refined look, if desired); set aside.DO AHEAD: Stock can be made 1 day ahead.Cover and chill stock and peel separately.

Ingredients you will need

Orange Zest

Stock

Equipment you will use

Sieve

Prick duck pieces all over with a sharpknife. Season with salt and pepper. Arrangethem in a single layer in a large heavy skillet(use 2 if needed), skin side down, and cookover medium heat, occasionally pouring offfat from skillet into a heatproof bowl, untilskin is deep golden brown, 18-20 minutes.(Cover and chill fat; save for cooking potatoesor stir-fried rice.)

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Salt And Pepper

Whole Duck

Rice

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Frying Pan

Bowl

Turn over duck pieces. Cook breasts, skinside up, until an instant-read thermometerinserted horizontally into thickest partof breast registers 125°F for medium-rare,about 2 minutes.

Ingredients you will need

Whole Duck

Transfer breasts to a largerimmed baking sheet. Continue cookinglegs and wings until well browned onboth sides and juices run clear when thighis pierced with a fork, 10-15 minutes longer.

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Chicken Wings

Equipment you will use

Baking Sheet

Transfer to sheet with breasts.

Pour off fatfrom skillet, leaving browned bits behind.

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Frying Pan

Preheat oven to 450°F. Return skillet withbrowned bits to medium-high heat.

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Frying Pan

Oven

Pour inPort and cook, scraping pan with a woodenspoon (the browned bits will add extra flavorto the sauce), until reduced and syrupy,about 2 minutes.

Ingredients you will need

Sauce

Equipment you will use

Frying Pan

Add reserved orange juiceand duck stock; boil, stirring occasionally,until sauce is smooth and thickened, about20 minutes. Season sauce to taste with saltand pepper. Cover and keep warm.

Ingredients you will need

Orange

Pepper