Duck a L’Orange

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You can use any type of duck that you can find in your local supermarket or butche. I like to use the Rohan duck, which is exclusively available at D’Artagnan. It is raised without antibiotics or hormones in open barns, and is the company’s proprietary hybrid that includes the Heritage Mallard and Pekin duck breeds. With a flavor reminiscent of a heritage-breed duck from France, the juicy, tender, rose-colored meat and mild taste make the Rohan™ Duck unique.

Serves 4

Ingredients:

1 quart fresh-squeezed orange juice, or bottled
One 12-ounce jar orange marmalade, reserving  3 tablespoons for basting
½ cup honey
1 D’Artagnan Rohan Duck, 5 to 6 pounds
Salt, to taste
Freshly ground black pepper, to taste
1 small red onion
3 garlic cloves
1 small lemon
1 large onion, thinly sliced
1 thin-skinned navel orange, washed and cut into thin slices
½ cup Grand Marnier

Directions:

Remove the duck from the packaging and rinse the duck inside and out with cold water, reserving the neck and liver, if desired. Trim the excess fat and skin.

Combine orange juice, marmalade, and honey in a bowl  or casserole dish, deep enough to hold duck. Add duck, and drizzle the marinade over the duck, cover and refrigerate for 8 hours or overnight. Make sure you turn the duck once or twice if marinade doesn’t cover it completely.

The NEXT day,

Preheat oven to 375 ° F.

Remove duck from marinade, reserving marinade.

Using a fork, prick duck skin all over with a fork, but DO NOT pierce the flesh. Season inside and out with salt and pepper.  Slice the small red onion, break the garlic cloves in half and slice the small lemon in half and place the onion, garlic and lemon in the cavity of the duck. Using kitchen twine, truss the duck and place breast  side up on a rack in a roasting pan. If you do not have a rack for you pan, use three or four four ribs of celery, laying them in a row and set the duck on top of the celery “rack”.  If you are using a Granite Ware Enameled Dutch oven to roast your duck, be sure to cover the duck with the lid provided.  Transfer the roasting pan to oven and roast the duck. After 10 minutes, turn heat down to 350°F and roast for 1 ½ hours.

Once duck has rendered some fat, spoon 2 about tablespoons of it into a saucepan. Heat over medium-high heat, add onion, and sauté until tender and light brown, 5 to 6 minutes stirring occasionally. Pour in reserved marinade and bring to a boil over high heat, stirring up any browned bits. Adjust heat to medium and reduce liquid until thickened, 20 to 25 minutes. Pour the sauce into an electric blender or food processor and puree until smooth. Pour through a strainer into a saucepan and add the Grand Marnier and set aside.

When duck has roasted for 1 ½ hours, remove pan from oven and turn heat down to 325°F. Discard all but a little fat from roasting pan, and lay orange slices over bottom of pan.  Return the duck, placing it over the orange slices. Using a pastry brush, baste the duck with the sauce. Return the pan to oven and cook until slices begin to brown about 10 minutes.  Brush a final coat of orange marmalade all over the duck. Cover with the lid if using a roaster, Turn off the oven and let the duck stand for 10 minutes.

Remove the duck from the pan and place on a craving board and allow to rest for at least 10-15 minutes before cutting or craving.

To serve for 2: Cut duck in half using sharp scissors or poultry shears. Remove backbone by cutting along one side and then the other, then cut along breastbone. For 4: Cut each half into breast and leg sections.

Place each duck portion on a warm plate. For complete meal, serve with a generous mound of rice next to it, lay orange slices around it,  and a green vegetable like green beans or steamed asparagus, or roasted Brussels sprouts, and ladle on sauce.

 

 

Cook’s Notes:

If you don’t have any Grand Marnier on hand,  Cointreau or triple sec are suitable substitutes.

downloadI like to roast my duck in a Granite Ware Enameled Dutch Oven, that I inherited from my Grandmother. I don’t even know if they still make them or not. For me, using this type of cookware always produced a moist bird, whether you are roasting a duck, a chicken or a turkey. You can perfectly roast your duck without one, using a shallow roasting pan and that is perfectly fine.

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Chocolate Orange French Madeleines

 

IMG_0068Here is a Quarantine Kitchen Challenge…..

I was  craving something sweet and during this COVID19 Pandemic, and as I walked into my kitchen pantry to find:

No butter, no problem.
No chocolate chips, no problem.
No milk, no problem.
No flour, no problem……

But with the ingredients I did have on hand in my pantry, included:   Talenti Lemon Bar Gelato ®, eggs, oranges, vegetable and Hershey’s ® Cocoa powder, the dilemma of not having butter, milk , eggs, flour or chocolate was easily conquered. I quickly figured out that I could make…..Chocolate Orange French Madeleines. And here’s how I did it.

Makes about 3 Dozen

Ingredients:
For the Madeleines:
1 box  of yellow or white cake mix
1/3 cup vegetable oil
3 large eggs
1 pint of Talenti Lemon Bar Gelato®, melted
Zest of 1 large, orange divided
Vegetable spray or oil
All purpose flour, for dusting (if you have it on hand)

For the Chocolate Sauce:
3 tablespoons of cocoa powder
1 tablespoon of vegetable oil
2 teaspoons confectioner’s sugar

Special Equipment:
A madeleine pan

To make the Madeleines:
To a large bowl, add the cake mix, the oil, the eggs , the gelato and about 1/2 of the orange zest. Using a handheld electric mixer, blend the ingredients into a thick batter.

Lightly coat the madeleine pan with vegetable cooking spray or lightly brush with oil. Lightly dust with flour. Tap out the excess. Cover the batter with plastic wrap and place in the refrigerator to chill for about 1 hour.

Preheat the oven to 350º F.

Prepare a baking sheet, and place a wire rack over it for cooling. Prepare a second baking sheet and line it with parchment paper.

Remove the batter from the refrigerator. Using a measured tablespoon, fill  each shell with the batter Place the madeleines in the oven and bake for 10-15  minutes, until slightly golden, springy to the touch, and a skewer or toothpick inserted into the middle comes out clean.

Remove the tray of baked madeleines and t immediately, loosen the madeleines from the tray using a wooden skewer and then gently remove from the tray and place on a wire rack to finish cooling. If you leave the madeleines to cool in the baking tray then they will almost certainly get stuck.

In the mean time, prepare the chocolate sauce.

Add  the ingredients to a small sauce pan and stir until a smooth paste is achieved. Using a double boiler on the stovetop,  add the small sauce pan and gently heat until the chocolate is glossy and all the solids have dissolved.  Add more oil as needed to get the consistency desired. Set aside and keep warm in the saucepan in the double boiler.

Once the madeleines are cool, it is time to dip them in the chocolate. Pour  the chocolate into a  small mug or other tall and narrow bowl and dip the cooled madeleines into the chocolate.  Allow any  excess chocolate to drip back into the dipping container and then place it on a baking sheet lined with parchment. Place the chocolate dipped madeleines in the  refrigerator for 10 – 15 minutes to allow the chocolate to completely set.

To serve, place the madeleines on a serving platter and garnish with the remaining orange zest.IMG_0122 madelines

Cook’s Notes:

These madeleines should stay fresh for 2-3 days if stored in an airtight container, although they are at their absolute best soon after coming out of the oven. The Madeleines can also be frozen for 2-3 months.

To replace one ounce of unsweetened chocolate, use 3 tablespoons cocoa powder plus 1 tablespoon butter, shortening or oil. Dissolve the cocoa in liquid that is already used in the recipe.

To replace one ounce of semisweet chocolate, use 3 tablespoons of cocoa plus only 1 1/2 teaspoons of butter, shortening or oil and 1 to 1 1/2 tablespoons of sugar.

For more information on different types of chocolate, see All About Chocolate and, from Cooking LightChocolate Essentials.

If you cannot find Talenti Lemon Bar Gelato® in your local area, feel free to use plain vanilla ice cream.

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A Tale of Two Asparagus Dishes

Asparagus….one of my favorite vegetables to eat, especially for Easter Dinner.

Today, I present two dishes from two different eras: Marinated Asparagus (18th Century)  and   Sauteed Asparagus with Gribiche Sauce (20th Century).

 

Marinated Asparagus

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Asparagus became widely available in America during Colonial times, and was a particular favorite of Thomas Jefferson. This dish is prepared by a common French technique that dates back to the Roman Era. Jefferson enjoyed this recipe for asparagus while he was Minister to France. Given how much asparagus grew in his gardens at Monticello, this dish was more than likely prepared by his enslaved French-trained chef, James Hemings and later served at Monticello and at the White House.

Sauteed Asparagus with Gribiche Sauce

 

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Gribiche Sauce is basically Egg salad’s sophisticated cousin. This sauce dates back to the early 20th century when the “mother sauces” were established by French chefs Marie Antoine-Carême and Auguste Escoffier. Although gribiche is not considered a foundational sauce in the French culinary sphere, it originates as a variant of the egg-based “mother sauce,” hollandaise. It has been adapted and modified by chefs and writers, but the true essence of gribiche remains: finely chopped hard-boiled eggs mixed with mustard, herbs, and capers for an added bit of tanginess. The hard-boiled eggs are key: this is the defining difference between gribiche and mayonnaise, which is made with raw eggs.

The nature of a sauce is that it rarely ever tastes the same, and this rings especially true for gribiche where the components to create your personal version of it are almost always on hand. Cornichon pickles, shallots, and red wine vinegar are among the many ingredients that can be added to the recipe. It can be served as an accompaniment alongside an appetizer of cured meats, as a flavorful addition draped over roasted fish and vegetables, or simply as a dipping sauce for a fresh baguette. It’s safe to say gribiche’s ease, versatility, and flavor have won the hearts of culinary enthusiasts around the world.

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#JamesHemings #thomasjefferson #FrenchChefs #gribichesauce

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All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

Thank you so much!