| Cuisine: French | Type: Main Course | Serves: 4 |
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Source:
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Adapted from Le Cordon Bleu recipe |
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Attributes:
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Comments:
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This orange sauce also goes well with quail, or game hens. See also the recipe for sautéd medallions of veal with the same orange sauce. |
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Serving Suggestions:
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Ingredients:
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1 duckling or small duck Salt & pepper 4 cups water 1-1/2 cups sugar 20 (or so) kumquats 1/4 cup sugar 3 tbs. red wine vinegar 1/2 cup orange juice 2 cups veal stock 2 orange peels julienned 1/2 cup Cointreau |
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Instructions:
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Salt & pepper the duckling. If fatty, prick the skin with a fork to allow juices to run out. Put breast up in a 375°F oven and roast until done, about 75 to 90 minutes. Remove fat if it accumulates in the roasting pan. In a large saute pan, add the destemmed and washed kumquats to 4 cups of water and 1-1/2 cups sugar. Bring to a boil and then cook at a simmer until tender and the sauce is thickening and shiny about 45 minutes. Remove from heat. Meantime, make a caramel with 1/4 cup sugar and a few tbs of water. Just as the caramel starts to color, deglaze with red wine vinegar. Add the orange juice. Reduce for a few minutes. Add the veal stock and a little salt and pepper. Cook at a slow boil for 30 to 45 minutes. Blanch the orange zest by putting it in cold water, then bringing to a full boil. Cook a couple of minutes to tenderize. When the duck is done, thicken the sauce if necessary with beurre manier (equal parts of butter and flour well combined). Add the orange zest and drained kumquats. Taste for seasoning. At the very last minute, add the Cointreau. Serve the duck in quarters, topped with the sauce. |
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Related recipes:
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None |
2001-03-10