Suits Duck A L’Orange Recipe

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“Do you ask a chef who’s cooking if the meal’s gonna turn out okay? No, you sit back, you behave yourself until you get the best duck a l’Orange you’ve ever tasted.” – Donna Paulsen. She is sassy, witty and always, always gets her way. No wonder Mike Ross believes that she is the one who can arrange for a booking at the Plaza for his and Rachel’s wedding. So make this delicious dish and relish it while watching Donna serve it time and again to people in her way.

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Suits Duck A L'Orange Recipe
Delightful Duck A L'Orange
Suits Duck A L'Orange Recipe
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Cuisine French
Servings
servings
Ingredients
Cuisine French
Servings
servings
Ingredients
Suits Duck A L'Orange Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Take a medium sized saucepan and over medium high hear, stir water and sugar together till the latter dissolves.
  2. On high heat, let the mixture boil till you get an amber colour and while doing so keep stirring occasionally.
  3. Once you get the right colour, remove the pan from heat and add the vinegar.
  4. Stir in the juice and shallots and return the pan to heat.
  5. Boil this mixture till it is reduced to half the quantity in about 15 minutes.
  6. Add the broth and keep boiling till the quantity is about 3/4 of a cup.
  7. Once done, remove from the heat and keep aside.
  8. Take off the peels and the white pith from the oranges and separate the segments.
  9. Score the duck using the crosshatch pattern and season with salt and pepper.
  10. Keep an iron skillet on medium high heat and put the duck breasts onto it with the skin sides on the pan surface.
  11. Let it turn brown, then turn and cook to medium-rare or as you prefer it.
  12. Remove the duck from the pan and let it rest for ten minutes and while it does, bring the sauce to a simmer.
  13. Add butter and a tablespoon of grated orange peel.
  14. Stir till the butter melts and add drained orange segments, mix them in and keep the sauce aside.
  15. Slice the duck diagonally and put them on the serving plates.
  16. Ladle the sauce and sprinkle some of the peel on top.
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