Duck à L'Orange

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Duck à L'Orange
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45 min.
ready in 2 h.
Ready in


For Red Cabbage
1 red Cabbage (about 600 g | 1.33 lbs. )
1 large onion (peeled and sliced)
2 cooking Apple (washed)
4 tablespoons butter
2 tablespoons brown sugar
2 bay leaves
salt (to taste)
freshly ground peppers (to taste)
¾ cup water
½ cup Red wine
3 tablespoons Red wine vinegar
2 tablespoons Red currant jelly (or raspberry jelly)
For Potato Dumplings
4 ½ cups potatoes (peeled and cubed)
2 slices white Bread (crusts trimmed and cut into 1-inch cubes)
1 tablespoon butter
salt (to taste)
2 eggs (lightly beaten)
1 cup all-purpose flour (plus extra if needed)
freshly ground Black pepper (to taste)
1 pinch Nutmeg
For Duck
2 duck legs (approximately 350 g | 12 oz each)
salt (to taste)
freshly ground Black pepper (to taste)
2 tablespoons Oil
5 Oranges
1 cup Veal stock (or beef stock)
4 tablespoons butter
2 tablespoons Orange liqueur
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Kitchen utensils

1 Cutting board, 1 Large knife, 1 Peeler, 1 Measuring cups, 1 Pot mit Deckel, 1 Wooden spoon, 1 Fine grater

Preparation steps

For Red Cabbage:
Trim the cabbage and discard the outer leaves. Rinse under cold running water; cut into quarters and remove the core and shred the 1/8-inch wide. Peel, core and dice two apples.
Heat two tablespoons butter in a large saucepan; add the brown sugar, onion slices and diced apples, and saute uncovered, over medium-high heat for about 5 minutes, stirring constantly, until mixture is golden brown. Add the cabbage and bay leaves, stir well, season with salt and pepper. Add the water, wine and vinegar and bring to a boil. Reduce heat to low and gently simmer, covered for 1 1/4 hours, stirring occasionally.
Remove from heat and stir in the jelly and serve.
For Potato Dumplings:
Preheat oven to 400º F. Place the prepared potatoes in a large saucepan with enough salted water to cover the potatoes. Bring to a boil; reduce heat and simmer for about 15 minutes, or until potatoes are fork tender. Drain well in a colander; return to pan or bowl and mash thoroughly. Set aside to cool.
Meanwhile, on a rimmed baking pan, toss the cubed bread with the melted butter and season to taste with salt. Bake for about 10 minutes or until the croutons are crisp and golden brown.
In a large bowl, combine the beaten eggs, cooled mashed potatoes, 1 cup flour, salt, pepper, and nutmeg. Stir until mixture holds together and a heavy dough forms. If the dough is wet and not holding together, add more flour, 1 tablespoon at a time, until dough is sticky and dumplings can be formed.
Divide the dumpling dough into 8 equal pieces. Press croutons into the dough and shape the dough into a ball, completely covering the croutons (moisten your hands if things get to sticky).
Bring a large saucepan of salted water to a boil. Carefully, drop the dumplings into the boiling water and cook for about 10 minutes, or until the dumplings float to the surface. Remove with a slotted spoon and serve.
For Duck:
Preheat oven to 350º F. Using a sharp knife, score the skin side of the breast and season with salt and pepper. Heat the oil in a large skillet over medium-high heat. Place the duck in the skillet fat side down and sear, reduce heat and lightly brown the other side.
Transfer duck to a roasting pan and bake for 8 to 12 minutes, or until done.
Meanwhile, squeeze the juice from 4 oranges into a saucepan and bring to a boil. Reduce volume by half. Peel the remaining orange and break into segments. Add the orange segments, stock, butter, and orange liqueur to the orange juice, bring to a boil and reduce slightly.
Turn off oven; cover duck with foil and allow to rest in the oven. Prior to serving, carve the duck breast into thin slices, serve with red cabbage, and potato dumplings. Drizzle the orange sauce and segments over the sliced duck. Serve and enjoy.