Classical French

Last week we still were visiting France and making classical dishes. I have to say my favorite of the week was Duck a l'Orange. We also did oysters on the half shell and stuffed Swiss Chard. The plan for the following week was to do Coq au Vin but I was unable to attend that class. I like being able to  expand my knowledge of food and share with all my readers the different foods I learn to make and eat. I do have to say, you have to soak the Swiss Chard before rolling it or it doesn't cooperate so well.

Duck recipe is posted below

For Duck
1tbsp                  kosher salt
1tsp                    Ground coriander
1/2 tsp                ground cumin
1tsp                     black pepper
1 (5-6lb)              duck ( we used duck breast it was faster)
1                          orange, juiced halved
4                          fresh thyme sprigs
4                          fresh marjoram sprigs
2                          fresh flat leaf parsley sprigs
1                          Small onion, into 8 wedges
1/2 cup                 dry white wine
1/2 cup                 duck stock, and veal stock, chicken stock or reduced sodium chicken broth (use any)
1/2                        carrot
1/2                        celery stalk

For Sauce
1/3 cup                 Sugar
1/3 cup                 Fresh orange juice (1-2 oranges)
2tbsp                    white wine vinegar
1/8 tsp                   Salt
1oz                        Sherry wine ( not the vinegar)
2-4 tbsp                 duck or chicken stock
1tbsp                     unsalted butter, soften
1tbsp                     All purpose flour
1tbsp                     fine julienne of fresh orange zest removed with a vegetable peeler

Put oven rack in middle position and preheat oven to 475*F
Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley and 4 onion wedges.
Squeeze juice  from remaining half of orange and stir together with wine and stock. Set aside.
Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
Pour wine mixture into roasting pan and reduce oven temp. to 350*F. Continue to roast duck until thermometer inserted into thigh registers 170*F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3-4 in from heat until top is golden brown. about 3 min.
Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board reserving juices in pan. Let duck sit 15 min.

Sauce
While duck roasts, cook sugar in a dry 1 qt heavy sauce pan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice,vinegar, and salt and simmer over low heat stirring occasionally until caramel is dissolved. Remove syrup from heat.
Discard vegetables from roasting pan and pour pan juices through a fine mesh sieve into a 1qt glass measure or bowl , then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.
Stir together butter and flour to form a beurre manie. Bring pan juices to a simmer in a 1-2 qt heavy sauce pan, then add beurre manie, whisking constantly to prevent lumps. Add orange syrup and zest  and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender. about 5 min. Serve with Duck.

Here the sauce is too thin

This is what the sauce should look like.

 another dish we made. Lamb stew

 Always need dessert. Macaroons.

Happy Eating.