Recipes
Suits Duck A L’Orange Recipe
“Do you ask a chef who’s cooking if the meal’s gonna turn out okay? No, you sit back, you behave yourself until you get the best duck a l’Orange you’ve ever tasted.” – Donna Paulsen. She is sassy, witty and always, always gets her way. No wonder Mike Ross believes that she is the one who can arrange for a booking at the Plaza for his and Rachel’s wedding. So make this delicious dish and relish it while watching Donna serve it time and again to people in her way.
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servings
MetricUS Imperial
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Ingredients
- 1/4 cup sugar
- 2 tbsp Water
- 2 tbsp sherry wine vinegar
- 1 1/2 cups fresh orange juice
- 2 tbsp minced shallots
- 1 1/2 cup chicken broth
- 4 oranges
- 21 pound halved duck breasts
- 1/4 cup unsalted butter
- 2 tbsp grated orange peel
Ingredients
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Instructions
- Take a medium sized saucepan and over medium high hear, stir water and sugar together till the latter dissolves.
- On high heat, let the mixture boil till you get an amber colour and while doing so keep stirring occasionally.
- Once you get the right colour, remove the pan from heat and add the vinegar.
- Stir in the juice and shallots and return the pan to heat.
- Boil this mixture till it is reduced to half the quantity in about 15 minutes.
- Add the broth and keep boiling till the quantity is about 3/4 of a cup.
- Once done, remove from the heat and keep aside.
- Take off the peels and the white pith from the oranges and separate the segments.
- Score the duck using the crosshatch pattern and season with salt and pepper.
- Keep an iron skillet on medium high heat and put the duck breasts onto it with the skin sides on the pan surface.
- Let it turn brown, then turn and cook to medium-rare or as you prefer it.
- Remove the duck from the pan and let it rest for ten minutes and while it does, bring the sauce to a simmer.
- Add butter and a tablespoon of grated orange peel.
- Stir till the butter melts and add drained orange segments, mix them in and keep the sauce aside.
- Slice the duck diagonally and put them on the serving plates.
- Ladle the sauce and sprinkle some of the peel on top.