Our wedding anniversary is coming up and I've promised Duck a la Orange for 15 years. Recipes? I've a butcher to order a fresh quack-quack.
My husband recently had a heart attack but suffered almost no damage to his heart. He is walking and involved in cardiac rehab...Fat and salt are, for once, not the issue here. He loves the idea of my making the orange sauce from our navels ripe on our tree.
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The very first time I cooked a duck, I followed Julia's detailed recipe. It was marvelous, and the leftovers sure impressed the heck out of my mother-in-law. It's a two-day recipe, however, and I think to make it only when I have a stay-at-home vacation. I substitute cornstarch for the arrowroot and I use lemon juice instead of the bitters I never have on hand. I use Cointreau and Grand Marnier interchangeably.
This recipe calls for less hands-on time than Julia's. I cook the duck breast longer (more on the medium-well side), and I leave out the thyme and peppercorns so that it's not so herb-y, and I sub Cointreau for the sherry vinegar.
I think I'm the only person in the world who serves duck with rice instead of potatoes as suggested accompaniment.
I'm so happy that Larry is on the mend. Happy Anniversary! (And that is one gorgeous tree you have there!)