Braised Duck with Orange Sauce
🛒Ingredients (Grocery List)
4 tbsp (1/2 stick) Butter
3 1/2 to 4 1/2-pound Duck, Neck, Wing tips, and Gizzard reserved
1 Onion, chopped
1 1/2 cups Dry White Wine
1 Carrot, thinly slice
1 Bouquet Garni made with Parsley, Thyme, and Bay leaf
Salt and Pepper
2 Oranges
1 1/2 cups Orange Liqueur
1 tbsp Potato Starch
2 tbsp Red Currant Jelly
Juice of 1/2 Lemon
🍴Serves: 4 to 6
⏰Prep Time: 3 hours
⏱️Cook Time: 2 hours
🥣Instructions
1. In a medium saucepan, melt 2 tablespoons of the Butter over medium-high heat. Add the Duck Neck, Wings tips, Gizzard, and Onion and cook until lightly browned. Add the Wine, 3/4 cup of water, the Carrot, and Bouquet Garni and season with Salt and Pepper. Bring to a boil, then reduce the heat to low and cook for 1 hour.
2. In a flameproof casserole, melt the remaining 2 tablespoons of Butter over medium-high heat. Add the Duck and cook until nicely browned all over. Season with Salt and Pepper. Strain the Broth from step 1 over the Duck. Discard the vegetables and the duck parts from the broth. Bring to a boil, then reduce the heat to low and cook for about 50 minutes.
3. Using a vegetable peeler, remove the zest from1 Orange in strips. Cut into fine Julienne. Add to a small saucepan of cold water and bring to a boil, then drain. In a bowl, combine the zest with 3/4 cup of the Orange Liqueur.
4. Using a sharp knife, peel the Oranges, removing all the white pitch. Thinly slice them crosswise, removing any seeds.
5. Transfer the Duck to a cutting board, cover loosely with foil, and let stand for 10 minutes.
6. Meanwhile, skim the fat off the cooking liquid in the casserole. Simmer until slightly thickened. In a bowl, mix the Potato starch with the Red Currant Jelly and the remaining 3/4 Orange Liqueur, whisk this mixture into simmering liquid. Add the Lemon Juice, Orange slices, and Zest in Orange Liqueur and simmer, whisking, for 2 or 3 minutes.
7. Carve the Duck and transfer to a warmed serving dish. Spoon the sauce and Oranges over the Duck and serve.
