For duck a l’orange recipe, I came here first. Man, I love your passion for great food, I get it. I make bone broth every winter. If we get sick, forget the chix soup, it’s the bone broth every time. I make a big one, using chicken feet, marrow bones, knuckle bones, whatever I get my hands on, it’s broth jello, until heated up, add some salt, delicious! Also, when making bone broth, I put in about a cup of ACV, it extracts everything! Cinnamon sticks, star anise, fennel seeds, chiles, whole allspice, cardamom, a bunch of stuff! It’s heavenly! Oh yeah, forgot to mention I simmer it for about three days, only while we’re up and about of course. 🤪💜. Hope somebody out there tries it, it’s worth the time and patience, and so healthy! Just keep adding only bottled water, if you can, from start to finish, bottled water only.
I did this dish for New year eve and I made the change to use chicken instead of beef for the stock and it was very tasty. I followed the rest of your tips and I got an amazing dish. Thank you!!!
The last time I had this dish was like, 36 years ago at a now closed restaurant that made Duck l'orange, soooo delicious. I hope mine comes out as well. I have had, Thailand style duck soup, it too was wonderful.
I learned something! My mama used to roast both duck and goose with a sauce made of Keiller's orange marmalade. Heated up so it would flow smoothly plus some orange zest to offset the bird (my mama's reasoning). She said it was the ordinary way to serve duck or goose in her native Lancashire. I had no idea that it was so closely related to duck a l'orange. It wasn't until I moved out of my parents' household that I learned of the horror of that American made stuff that is called marmalade. They don't even have orange rind in it most of the time!
That was really intense and detailed. Can't fault it. I'm going to just slather some marmalade on the duck before I roast it. I figure if I use wild rice, the others will be so busy complaining about the black things in the rice, it'll keep them distracted.
Bitter oranges are *amazing* for culinary applications; there are tonnes of recipes where there are still used, especially in the Mediterranean. The fact that bitter orange trees can be grown from seeds and have *_any_* other citrus eyes grafted onto them is one more reason, but generally you should know that you'll find bitter orange trees throughout the region, quite notably in Greece. You can juice them to flavour chickpea soup, various desserts, turn them to jam (the original British marmalade is made with bitter oranges, after all), make all sorts of other desserts or sauces from them, including candied peel, preserved the rind or unripe young fruit in a thick syrup where they've been boiled in, and so much more!
Yeah, all you have to do is come to Athens in mid-winter and you'll find the streets of the city lined with sour orange trees -- νεράντζια (nerantzia -- close to original Persian for the fruit: naranj) -- laden with fruit!
For the broth. I recently tried the difference of the instant pot (like I've always done) and then did a 16 hour simmer on the stove. The 16 hour made it so much more delicious and full bodied. I've never had a better tasting broth. The instant pot is great and convenient and I'll use it again, but I'll always prefer it over the stove
FWIW in the instant pot I do a 10 minute boil then drain and clean the bones (to get rid of scum and impurities) 2 hours with just the roasted bones and water. Then 2 hours with the aromatics and the bones still in there. The extra time does help a lot. Will it be exactly the same? No. But I’d say it’s 90% there now and lets you make this on a weekday.
Thank you for the explicit explanations of the ingredients and directions. I used a different recipe because I didn't see yours first. But, I will definitely try this recipe soon. Really enjoyed this video and had to rewind the smoking duck, lol! Love this.
9/10, next time flambé and you my freidn will be the ONLY person on RUclips, and in many areas around the world to make a proper duck a l’orange, a culinary staple, the epitome of ducks mighty repertoire
Most peelers have a mini peeler on the side for gouging out little bad bit of potato for instance. It works perfect for scraping the pith out too after peeling the orange skin with the peeler.
Oh and thank you so much for specifying the type of orange you are using. I love to juice and no one EVER says the type of fruit they are using. They will just say 2 oranges or 3 green apples. You go to the store and don't know which orange or green apple to buy.
Hail the master!! :-) Thank you for all the great advice! I wish I were there, to taste the result. I had the amateur version of this dish made a few times and had great feedback from my "victims". Still, I try to make it reasonably authentic with perhaps just a few shortcuts for practical reasons. Unfortunately I can't get bitter oranges where I live but I have a calamondine orange tree which produces seemingly impossible amounts of fruit. It feels very similar to the description of bitter oranges (bitter and sour) and I used that, for a substitute, instead of oranges and lemons. (...but used normal oranges for the zest.) I think the results were good and it contributed to the creation of that perfect balance of bitter/sour/sweet/salty/savoury this dish is famous for. I agree that it is sooo disappointing when you are given a purely sweet version of Duck à l'Orange! BTW, some people tell calamondine is only good for cooking but when they are fully ripe, they are not too bad to eat or juice it and mix it with something. They also make an amazing jam which is easy and quick to make. That's my plug for calamondine but go, Duck à l'Orange! ;-)
He came off really cocky in the beginning like oh you've never had duck a' l' orange the right way before..... excuse me Mr smokey over cooked duck at the end
I am currently half way through making this for tomorrows dinner party. Looking good so far. EDIT go VERY easy on the vinegar mix, IMO I would not do vinegar again, its too strong an addition.
I found and fell in love with the website during Covid. How can this video be anything but SERIOUS??? I wish they spent less time on comedic theatrics and instead shared with us measurements, temperatures or, at least, ratios. Why are the producers of the videos so lazy???
I Love this video! Recipe looks ( not too hard😜) but looks very much how my mother made hers. My favorite way to eat duck! Definately will try! Happy Holidays Chef!
Ok so I’m usually NEVER about taking the easy way out when it comes to cooking. However, since I don’t have a rack for my roasting pan (look, I live on a boat, man! I’m lucky enough to have a REAL FULL-SIZE gas oven/range! That is rare on a 38 foot boat! But space is still at a premium!) so I’ve seen other chefs using the mirepoix and the neck and wing bones AS the “rack” in order to lift the duck off the bottom of the pan. So…. My question is, rather than using beef stock as the base for the duck stock…. Couldn’t we theoretically utilize the fat drippings from the duck over top of the roasted mirepoix w/orange pieces as the base for the orange sauce in a pinch??? Well, I’m going to try it that way, but does anyone have any experience or suggestions? I’ve only cooked a roast duck once before and it was pretty darn tasty, but i did it very simply with just S&P, garlic and herbs.
M...m...my brother...... 😭 But really the most messed up thing is me searching how to cook duck.... one step further into becoming a cannibal i guess. Hope it pays well.
I’d appreciate if you told us more or less the quantity of the ingredients you used or at least which ingredients they were (like the aromatic vegetables)
Nope. Too sweet. As he says in the recipe - "Bigarade" is the French name of bitter oranges, also sometimes sold as Seville oranges.' No point adding more sweetness when the lemons are there to mediate the standard Navals or other normal oranges you'd fins. Sevilles have a very limited season, which is a pain.
I like what I see but I have a question. I want to do a Roast Duck for Christmas. Should I use a red wine vinegar or white wine vinegar for the gastrique?
Wow, surprised people aren't raving about how insanely (!!!) delicious thus looks! I want to make this so bad but I think it's just too expensive for me and am looking for shortcuts, even though I'm sure they will alter the final result. Making the gastrique - no problem. A whole duck...? Can I just do a chicken breasts or even use duck confit (I have some at home right now). That would obviously mean losing the trimmings of the duck, so there wouldn't be a duck stock. Also don't think I'll be making the beef stock but I have some premade (homemade) beef stock in the freezer I could use but it's not quite as gelatinous as the one here. I also have a bone broth concentrate (bought online) that has no seasonings at all, but it is quite cloudy. Have used it for pho before and it's actually great for that, albeit cloudy. Maybe I should use a mix of the two? Also for the Seville oranges -dont have them, couldn't get them. Now I could go for the lemon & orange combo you showed here, but I'm wondering if I could use Marmelade (have a good homemade one here from my mother in law). Could I use that and less sugar in the gastrique? So many questions and I'm already thinking to myself: if you're going to do it, do it right, but I'm craving this and don't think I SHOULD go all out just for a craving.... Thank you for the video and inspiration. I love your down-to-earth presentation. When looking for a recipe I prefer the focus being in that, rather than on the person. Will see if I can find more videos from you.
@@Saltssaumure dude no. Chicken and duck arent even close... id say use a good fond. That is a thick reduced stock. So you dont spend all that time reducing.
You may be using the wrong bones. His tray was filled with marrow bones and joints. These bones also may have tendons attached to them. All of these things have collagen which when cooled with make the stalk turn into jelly. Also be sure to roast your bones very well.
Assuming you didn't do something like cook the oxtails for an extremely long time already and are talking about leftover bones from that than yeah for sure go for it, oxtail has loads of that connective tissue you are looking for. If you ever make something like an oxtail ragu you will notice the same kind of jelly effect as well.
This guy did a superb stock and sauce, the cooking of the duck kind of ordinary and inexact and the presentation he skipped. Anyway, this was worth just for the stock.
So much of the modern culinary arts has evolved by borrowing from Chinese culinary techniques. This duck recipe as well. Blanching and drying is a classic technique for Peking duck and Cantonese duck. I’ve had the original canard alorange and the skin was not crispy. I’m sure this version is better w the crisping technique.
Can you keep the master cam on sticks? The wobbly stabilizer is jittery. If you're gonna go handheld if go all in or all in on a static shot. Imo the middle ground isnt working. Just a fellow video guy offering some thoughts. ❤️
this was good until he used presure cocker. I dont know about other countrys but i don't know anyone who own one. And this is years after they started to sell. Did not catch on here
Just simply say what temperature to roast the duck & how long for. Your recipe is convolutedly long & too laborious to read. Just say amounts & times in the video while we are watching.
![Duck a l'orange by 2 Star Michelin Chef Josiah Citrin [Sponsored by Olivia Care]](http://i.ytimg.com/vi/qvQz56_4RH8/mqdefault.jpg)
![Duck a l'orange by 2 Star Michelin Chef Josiah Citrin [Sponsored by Olivia Care]](/img/tr.png)
For duck a l’orange recipe, I came here first. Man, I love your passion for great food, I get it. I make bone broth every winter. If we get sick, forget the chix soup, it’s the bone broth every time. I make a big one, using chicken feet, marrow bones, knuckle bones, whatever I get my hands on, it’s broth jello, until heated up, add some salt, delicious! Also, when making bone broth, I put in about a cup of ACV, it extracts everything! Cinnamon sticks, star anise, fennel seeds, chiles, whole allspice, cardamom, a bunch of stuff! It’s heavenly! Oh yeah, forgot to mention I simmer it for about three days, only while we’re up and about of course. 🤪💜. Hope somebody out there tries it, it’s worth the time and patience, and so healthy! Just keep adding only bottled water, if you can, from start to finish, bottled water only.
I never thought that “canard à l’orange” takes so much work to make. Makes me appreciate the dish even more. Absolutely delicious!
I did this dish for New year eve and I made the change to use chicken instead of beef for the stock and it was very tasty. I followed the rest of your tips and I got an amazing dish. Thank you!!!
My bone broth has been cooking for almost two days. Cant wait to make this bomb recipe!
How did it come out? Details plz!
The last time I had this dish was like, 36 years ago at a now closed restaurant that made Duck l'orange, soooo delicious.
I hope mine comes out as well.
I have had, Thailand style duck soup, it too was wonderful.
I learned something! My mama used to roast both duck and goose with a sauce made of Keiller's orange marmalade. Heated up so it would flow smoothly plus some orange zest to offset the bird (my mama's reasoning). She said it was the ordinary way to serve duck or goose in her native Lancashire. I had no idea that it was so closely related to duck a l'orange.
It wasn't until I moved out of my parents' household that I learned of the horror of that American made stuff that is called marmalade. They don't even have orange rind in it most of the time!
You buy cheap no zest for you. But no sadly it's hard to find the good marmalade.
It’s you. With oranges on top.
- Chump
That was really intense and detailed. Can't fault it.
I'm going to just slather some marmalade on the duck before I roast it. I figure if I use wild rice, the others will be so busy complaining about the black things in the rice, it'll keep them distracted.
Try to get a UK marmalade. Much less sweet
THAT looked authentic. SAVED! Thanks
Bitter oranges are *amazing* for culinary applications; there are tonnes of recipes where there are still used, especially in the Mediterranean. The fact that bitter orange trees can be grown from seeds and have *_any_* other citrus eyes grafted onto them is one more reason, but generally you should know that you'll find bitter orange trees throughout the region, quite notably in Greece. You can juice them to flavour chickpea soup, various desserts, turn them to jam (the original British marmalade is made with bitter oranges, after all), make all sorts of other desserts or sauces from them, including candied peel, preserved the rind or unripe young fruit in a thick syrup where they've been boiled in, and so much more!
They are also widely used in the southeast of México
Yeah, all you have to do is come to Athens in mid-winter and you'll find the streets of the city lined with sour orange trees -- νεράντζια (nerantzia -- close to original Persian for the fruit: naranj) -- laden with fruit!
So common in the 70s, so hard to find today. My daughter served it to me for my birthday. It took me right back 45 years to the days of my youth.
For the broth. I recently tried the difference of the instant pot (like I've always done) and then did a 16 hour simmer on the stove. The 16 hour made it so much more delicious and full bodied. I've never had a better tasting broth. The instant pot is great and convenient and I'll use it again, but I'll always prefer it over the stove
FWIW in the instant pot I do a 10 minute boil then drain and clean the bones (to get rid of scum and impurities) 2 hours with just the roasted bones and water. Then 2 hours with the aromatics and the bones still in there.
The extra time does help a lot.
Will it be exactly the same? No. But I’d say it’s 90% there now and lets you make this on a weekday.
Yeah! Dont forget to drain the pan every thirty minutes to prevent that grease fire!
Why seriouseats channel just got 258k subscribers so far? it deserves way more that that number
So you're saying *don't* use the orange sauce packet that comes stuffed in the duck
Joel Bernstein unless you’re in the midst of a pandemic lockdown, in which case, we waste nothing and use the packet!
😂😂😂
@@deltahotelyyz Agreed! I roast a duck every Christmas and that sauce will NOT be thrown away this year! No sir! 😂😂
Thank you for the explicit explanations of the ingredients and directions. I used a different recipe because I didn't see yours first. But, I will definitely try this recipe soon. Really enjoyed this video and had to rewind the smoking duck, lol! Love this.
9/10, next time flambé and you my freidn will be the ONLY person on RUclips, and in many areas around the world to make a proper duck a l’orange, a culinary staple, the epitome of ducks mighty repertoire
Most peelers have a mini peeler on the side for gouging out little bad bit of potato for instance. It works perfect for scraping the pith out too after peeling the orange skin with the peeler.
Great idea! Thank you!
Oh and thank you so much for specifying the type of orange you are using. I love to juice and no one EVER says the type of fruit they are using. They will just say 2 oranges or 3 green apples. You go to the store and don't know which orange or green apple to buy.
Great video. Thanks for the instruction and the benefit of watching your awesome personality.
CHRISTMAS MEANS CARNAGE!- Ferdinand, the Duck.
hahahahahaha im hear bec im curious how exctly this dish looks like after watching the movie babe
If I ever do make this dish (I hope), it will be this recipe, thank you, Serious Eats!
Hail the master!! :-) Thank you for all the great advice! I wish I were there, to taste the result.
I had the amateur version of this dish made a few times and had great feedback from my "victims". Still, I try to make it reasonably authentic with perhaps just a few shortcuts for practical reasons. Unfortunately I can't get bitter oranges where I live but I have a calamondine orange tree which produces seemingly impossible amounts of fruit. It feels very similar to the description of bitter oranges (bitter and sour) and I used that, for a substitute, instead of oranges and lemons. (...but used normal oranges for the zest.) I think the results were good and it contributed to the creation of that perfect balance of bitter/sour/sweet/salty/savoury this dish is famous for. I agree that it is sooo disappointing when you are given a purely sweet version of Duck à l'Orange!
BTW, some people tell calamondine is only good for cooking but when they are fully ripe, they are not too bad to eat or juice it and mix it with something. They also make an amazing jam which is easy and quick to make. That's my plug for calamondine but go, Duck à l'Orange! ;-)
Looks amazing!
Well done 👏
The only reason I'm here is because I'm watching a movie on TCM and they ordered this. I wondered if it is still made. I looks even better in color.
That looks so good
Duck confit is always well done but man can I not get enough of it.
store bought stock works just fine
He came off really cocky in the beginning like oh you've never had duck a' l' orange the right way before..... excuse me Mr smokey over cooked duck at the end
😂
Lmao fkin “how to make alorange sauce guy” huh
But you couldn’t come near to what he’s done here
I was looking to learn how to make a duck but you so ducked my brain with your talk. You drove me crazy you and your duck.
Good lesson
I am currently half way through making this for tomorrows dinner party. Looking good so far. EDIT go VERY easy on the vinegar mix, IMO I would not do vinegar again, its too strong an addition.
Omg! Totally making this for Thanksgiving, tired of the turkey....plus is 2020 so everything goes lol
This was my plan and reasoning, too! haha
Great
Instructions not clear the chicken came back to life
Only a person who is high on hallucinogens will know that the floor is the ceiling...
How long and at what temperature for the duck?
I found and fell in love with the website during Covid. How can this video be anything but SERIOUS??? I wish they spent less time on comedic theatrics and instead shared with us measurements, temperatures or, at least, ratios. Why are the producers of the videos so lazy???
American practicality with the pressure cooker.
thank you donna
I'm wondering whether a small amount of grapefruit added to the mix would substitute for bitter orange?
He jumps from one process to another without finishing the first
Well done duck is not the move
I'm wondering how many people have a 50 gallon pot in their kitchen.
Basically, with people have a meeting was orange duck instead of orange chicken.
I Love this video! Recipe looks ( not too hard😜) but looks very much how my mother made hers. My favorite way to eat duck! Definately will try! Happy Holidays Chef!
New subbie!!!! Love love love
This food has oranges and the sauce to eat in the feast
Ok so I’m usually NEVER about taking the easy way out when it comes to cooking. However, since I don’t have a rack for my roasting pan (look, I live on a boat, man! I’m lucky enough to have a REAL FULL-SIZE gas oven/range! That is rare on a 38 foot boat! But space is still at a premium!) so I’ve seen other chefs using the mirepoix and the neck and wing bones AS the “rack” in order to lift the duck off the bottom of the pan. So…. My question is, rather than using beef stock as the base for the duck stock…. Couldn’t we theoretically utilize the fat drippings from the duck over top of the roasted mirepoix w/orange pieces as the base for the orange sauce in a pinch??? Well, I’m going to try it that way, but does anyone have any experience or suggestions? I’ve only cooked a roast duck once before and it was pretty darn tasty, but i did it very simply with just S&P, garlic and herbs.
M...m...my brother...... 😭
But really the most messed up thing is me searching how to cook duck.... one step further into becoming a cannibal i guess. Hope it pays well.
why u gotta be so delicous though 😭
@@skinnylegend-7330 i dunno man... i dunno 😭
Is the pressure cooker a requirement?
Notice me please ☺️ Really want to try this recipe, how long did roast the duck?
It looks amazing ! Well done chef !
I wanna try this
How long roast bones?!
I’d appreciate if you told us more or less the quantity of the ingredients you used or at least which ingredients they were (like the aromatic vegetables)
Are the bitter oranges the same as Seville oranges?
Yes
do the set guys get to eat?
I wonder if blood oranges would work?
Nope. Too sweet. As he says in the recipe - "Bigarade" is the French name of bitter oranges, also sometimes sold as Seville oranges.' No point adding more sweetness when the lemons are there to mediate the standard Navals or other normal oranges you'd fins. Sevilles have a very limited season, which is a pain.
Wow!!!
Last step: blend the dish and the sauce to get duck stock for the real dish.
aqua teen hunger force brought me here .
I like what I see but I have a question. I want to do a Roast Duck for Christmas. Should I use a red wine vinegar or white wine vinegar for the gastrique?
What did you go for? I might try a nice aged sherry vinegar if you want to take it to the next level
Fan bloodytastic mmmmmmm
Wow, surprised people aren't raving about how insanely (!!!) delicious thus looks!
I want to make this so bad but I think it's just too expensive for me and am looking for shortcuts, even though I'm sure they will alter the final result.
Making the gastrique - no problem.
A whole duck...? Can I just do a chicken breasts or even use duck confit (I have some at home right now).
That would obviously mean losing the trimmings of the duck, so there wouldn't be a duck stock.
Also don't think I'll be making the beef stock but I have some premade (homemade) beef stock in the freezer I could use but it's not quite as gelatinous as the one here. I also have a bone broth concentrate (bought online) that has no seasonings at all, but it is quite cloudy. Have used it for pho before and it's actually great for that, albeit cloudy.
Maybe I should use a mix of the two?
Also for the Seville oranges -dont have them, couldn't get them. Now I could go for the lemon & orange combo you showed here, but I'm wondering if I could use Marmelade (have a good homemade one here from my mother in law). Could I use that and less sugar in the gastrique?
So many questions and I'm already thinking to myself: if you're going to do it, do it right, but I'm craving this and don't think I SHOULD go all out just for a craving....
Thank you for the video and inspiration. I love your down-to-earth presentation. When looking for a recipe I prefer the focus being in that, rather than on the person. Will see if I can find more videos from you.
Chicken breast would be a bit too lean imo, chicken thighs would work better.
@@Saltssaumure sorry, i meant duck breast
@@Saltssaumure dude no. Chicken and duck arent even close... id say use a good fond. That is a thick reduced stock. So you dont spend all that time reducing.
my pressure beef stock never turns solid like that,
You may be using the wrong bones. His tray was filled with marrow bones and joints. These bones also may have tendons attached to them. All of these things have collagen which when cooled with make the stalk turn into jelly. Also be sure to roast your bones very well.
@@andrewlazar4804 I'll ask my butcher for joints next time, thanks for the tips
Temperature?
This is a really dumb question. What is he squirting on the beef bones before putting in the oven?
Oil.
Can I use oxtail bones for the beef stock
Assuming you didn't do something like cook the oxtails for an extremely long time already and are talking about leftover bones from that than yeah for sure go for it, oxtail has loads of that connective tissue you are looking for. If you ever make something like an oxtail ragu you will notice the same kind of jelly effect as well.
Thank you. That was helpful.
Mike w orange u see
No Cointreau?
You don't like trussing?
10:43 am i the only bothered by the fact that he's saying teaspoon when he is clearly using a tablespoon?
We can eat the duck in a feast
The moment i hear l’orange, paused, comment, skip
ngl. From what I gather.... The sauce is the most pain in the ass part to make.
What brand of cutting board is that?
Boos
AQUA TEEN HUNGER FORCE anyone?
Get British marmalade much less sweet. Up here in New England we have a store called Ocean State and the imported jams are Really Really cheap
April kitcken orange u see me
Here after Migration
Same
This guy did a superb stock and sauce, the cooking of the duck kind of ordinary and inexact and the presentation he skipped. Anyway, this was worth just for the stock.
I assume it would be fine if all you have is duck breasts, sans the neck bone part for stock?
Can you switch out the red wine vinegar with something like apple cider vinegar?
I can cook one without sugar
So much of the modern culinary arts has evolved by borrowing from Chinese culinary techniques. This duck recipe as well. Blanching and drying is a classic technique for Peking duck and Cantonese duck. I’ve had the original canard alorange and the skin was not crispy. I’m sure this version is better w the crisping technique.
I was be gone u see
So u rest in orange u see
Orange u see opn rr set up
Can you keep the master cam on sticks? The wobbly stabilizer is jittery. If you're gonna go handheld if go all in or all in on a static shot. Imo the middle ground isnt working. Just a fellow video guy offering some thoughts. ❤️
say the temperature and time for the duck stock instead dancing please?
Until it looks good......... not that hard
this was good until he used presure cocker. I dont know about other countrys but i don't know anyone who own one. And this is years after they started to sell. Did not catch on here
Beef jelly? How is that.
I am stopping this video!!!
#migrationheron
Anyone else look this up because of desperate housewives
You did not say what vegies!
Treasa dd o u see orange
Just simply say what temperature to roast the duck & how long for. Your recipe is convolutedly long & too laborious to read.
Just say amounts & times in the video while we are watching.
Bitter oranges are not good for people who suffers from high blood pressure.