Duck a l'orange from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • whole duck
  • Grand Marnier
  • oranges
  • store-cupboard ingredients
  • duck stock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 13, 2020

    After the stated cooking time, the duck meat was definitely done, but the skin was not nearly as crisp or brown as I would have liked. I tried cranking up the heat for a bit, but it seemed that was going to take a while and my kitchen started to get smoky, so I gave up. For the sauce, more precise instructions would have been helpful. My stock (canned) was room temperature, so didn't remotely bubble when added to the sugar-vinegar - was it supposed to? I wasn't sure how much to reduce the sauce. Before the stated 45 minutes were up, it was almost down to nothing so I turned off the heat. There weren't that many non-greasy juices, so not much more to reduce then, but later after adding the citrus juices, I actually did want to reduce the sauce a little more. At any rate, the meat was tender - we managed to stretch it to 3 servings - and the sauce was delicious. There were more orange segments than needed and maybe a little too much confited zest, but that's minor.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.