Justine’s elegant duck a l’orange brings classic French sophistication to your dinner table with surprising simplicity! This restaurant-quality duck a l’orange uses convenient pre-marinated duck legs that bake to crispy perfection in just 15-20 minutes. The creamy parmesan polenta provides the perfect base for this duck a l’orange, soaking up all those incredible orange-infused pan juices. Justine’s technique for this duck a l’orange proves that impressive French cuisine can be achievable for weeknight dinners. Ready in just 30 minutes, this duck a l’orange delivers fine dining results without complicated preparation or hard-to-find ingredients! Perfect for when you want to impress guests or treat yourself to something truly special. Subscribe for more of Justine’s brilliant recipes that make gourmet cooking accessible!
Full Recipe: https://everydaygourmet.tv/recipes/duck-a-lorange-with-polenta
Ingredients:
2 pack x 500g a l’Orange duck legs
1½ cups (200g) instant polenta
40g butter
1 large handful of freshly grated parmesan, plus extra to serve
1 cup (250ml) milk
Pinch of salt
Method:
Preheat oven to 190°C.
Remove duck from pack and place duck legs, skin side up on a lined baking tray or dish. Bake for 15-20 mins. Allow to rest for 5 minutes before serving.
Bring 2L of water and the milk up to the boil. Rain in the polenta with a pinch of salt and whisk until it boils. Keep whisking until thick and smooth. Instant polenta will usually cook in 3-4 minutes.
Turn the heat off and add the butter and parmesan and fold through.
Dollop the polenta on to each plate and arrange duck legs and sauce on top.
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Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet.
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Duck Alaron. It’s a quintessential French dish and usually would take hours to prepare, but I’ve got some slowcooked duck legs that are ready to go. And it’s also been cooked in a delicious orange sauce. This, including a little palenta that I’m going to serve it with, is going to take a maximum of 20 minutes to prepare. So, you can have this in the middle of the week. So, what I’ve done is separated my slowcooked duck legs from the sauce. So, the sauce goes into a pot. Duck legs go onto a line tray. This goes into the oven, 190° for about 15 to 20 minutes. All right, while the duck is reheating in the oven, the sauce can go on. We just need that to come up to the boil and we can turn it off. That’ll be ready to go. And I’m using instant palenta because it takes moments to prepare and is perfect with daka. So into a pot, I have some boiling water. And I’m using some white palenta, some instant white palenta. You could also use a classic yellow one, too. I’m going to rain that in. And as I rain it in, give it a whisk. And I also like to add some milk. And then this is going to take about 2 to 3 minutes to thicken up and bubble away. And to finish it off, I like to add a knob of butter and lots of Parmesan cheese. [Music] All right, the duck is out of the oven. It’s crispy on the top. It smells fantastic. To finish off this palenta, I simply add a big knob of butter and a good sprinkling of Parmesan cheese. And then we’ll just gently fold that in so it becomes super glossy. You want it to be the consistency of pom puree as we call in French or mashed potatoes. So give that one last good whisk. And I’m very happy with that. Okay, now we can plate up a generous spoonful of our palenta onto a plate. Perfect consistency. And one of these gorgeous duck legs. I love how it’s crispy on the outside but meltingly tender in the center. And then this delicious orange sauce which has of course orange through it, some herbs and spices. It just goes so well with duck because it’s bittersweet. So lovely with the flavor of the duck. Drizzle that over the top. And to really show off that it is duckaron, I have an orange here. And I’m just going to cut a thin round of orange. A little garnish just on the side there. And that looks like very comforting classic French bistro style recipe done in 20 minutes. I want to show you what it’s all about though. Two forks and look how tender this duck meat is. Delicious. A little of that sauce, the palenta. Those flavors work so well together. Absolutely perfect. [Music]
Dining and Cooking