Amaze your guests with an unusual French dish of duck, in which the contrasting tastes of berries merged wonderfully, fruits, meat and spices. Following exactly every step in this recipe, you can cook at home a restaurant level dish – duck l’Orange. Crispy fried duck slices served in gastric orange sauce along with candied in spicy syrup kumquats and cranberry religion. On each plate there will be two type of duck meat: fried breast and duck leg confit, fried in spices on fat melted from fragrant bacon. Responsibly go to the serving of the dish so that it looks on the plate таким изысканным, как и его вкусы. 
Time: 2 час. ten min Difficulty: medium Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Duck confit
- 4 duck legs for confit with bones
- 3 tbsp. l ground cinnamon
- 3 tbsp. l Ancho Chili Powder
- 3 tbsp. l chilli powder pasillo
- 3 tbsp. l ground zira
- 3 tbsp. l ground coriander
- 3 tbsp. l ground ginger
- 3 tbsp. l brown sugar
- 2 tbsp. l garlic powder
- 2 tbsp. l onion powder
- 2 tbsp. l coarse salt
- 1 tbsp. l allspice
- 1 tbsp. l ground cloves
- 1 tbsp. l ground fennel seeds
- 1 tsp cayenne pepper
- 1 tsp dried chili de arbola
- 2 tbsp. l coarse black pepper + optionally the need
- 2 tbsp. l rapeseed oil
- 110 gr. bacon cut into three equal strips
Gastric Sauce
- 3 tbsp. freshly squeezed orange juice
- 2 tbsp. Sahara
- 1 head of garlic, cut in half
- 2 tbsp. l orange liquor, for example, Gran Marnier
- 10 cm. Ginger root, coarsely chopped
- 2 tbsp. + 2 tbsp. l wine vinegar chardonnay
- 1 habanero pepper or hot chili
- 3 tbsp. l cold water
- 2 tbsp. l chopped parsley
- 1 tbsp. l finely chopped chives
- 2 tsp pink peppercorns peas
- 1 tsp finely chopped thyme
Duck breast
- 4 duck breasts, cut the skin in several places
Candied Kumquat
- 8 kumquats, thinly sliced
Cranberry Relish
- 1 tbsp. freshly squeezed orange juice
- 2 tbsp. l honey
- 1.5 tbsp. fresh cranberries
- Fresh sprigs of thyme for serving
Recipes with similar ingredients: duck breast, duck confit, cranberry sauce, chili seasoning, garlic powder, onion powder, ground cayenne pepper, pepper de arbol, fennel seeds, cloves, allspice, ground ginger, cumin, cinnamon, Oranges, honey, bacon
Recipe preparation:
- Gastrik sauce: in a medium-sized saucepan, mix orange juice, sugar, garlic, orange liquor, ginger and 2 tbsp. vinegar and over high heat bring to a boil. Cook until mixture evaporated in half, about 20 minutes. Pour 1 tbsp. sauce and set aside for kumquat sugaring.
- Strain the rest of the sauce and pour into a large saucepan with high walls. Boil over high heat until mixture is again evaporated in half, about 15 minutes. Make small cuts with a knife in pepper, add it to the sauce and cook for another 5 minutes. Add the remaining 2 tbsp. l vinegar and cook for 1 minute. Stir creamy butter and cook until it melts. Add the parsley, chives, pepper and thyme, salt and pepper to taste.
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Duck confit
In a small bowl, mix cinnamon, chili powders, zira, coriander, ginger, sugar, garlic powder, onion powder, salt, pepper allspice, cloves, fennel seeds, cayenne pepper, chili de arbol and 2 tbsp. l black pepper.
- In a large skillet with non-stick coating over medium heat heat oil, add bacon and fry until golden brown on both sides and until fat is melted, about 10 minutes. Put the bacon on a paper-covered plate towels.
- Preheat the oven to 175 ° C and place the wire rack on a baking sheet with bumpers.
- Sprinkle duck legs with salt, black pepper and some spices. Store the remaining spice mix in an airtight container. subsequent use. Place the legs with the bold side down in melted fat in a non-stick pan. Fry slowly on medium heat until the skin becomes very crisp, about 10 minutes. Turn them over and fry until the other side is crispy, 10 minutes. Transfer to prepared pan and keep warm. until ready to serve.
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Duck breast
Sprinkle duck breasts on both sides with salt and black pepper and put skin down in a cast-iron pan. Fry slowly on medium heat, several times draining the melted fat from the pan, until the skin becomes very crisp, about 25 minutes. Flip over breasts and continue cooking until medium-high until the thermometer, inserted into the center of the meat, will not show a temperature of 60 ° C. Shift on a cutting board and let the meat rest for 10 minutes, then cut across the fibers into slices 0.5 cm thick.
- Candied kumquats: bring in a small saucepan deferred to a boil 1 tbsp. gastric sauce. Turn down the heat to at a minimum, add kumquats to the sauce and cook until soft and sugaring, about 20 minutes. Cranberry Relish: in a small mix the orange juice and honey, bring to a boil and cook until the mixture has evaporated for a quarter, about 3 minutes. Add cranberries and cook until the berries are chopped and the mixture is slightly will not thicken, another 10 minutes. To serve: lay on 4 large dinner plates over a spoonful of gastric sauce. Put on top slices of duck and duck confit, garnish with kumquats and cranberry religion. Optionally, garnish with thyme sprigs.
