48 thoughts on “Orange Duck Recipe – Duck Breast a l'Orange

    Erna Cooper

    (August 14, 2019 - 8:59 am)

    Thank you for this! It's really easy to follow. 🙂

    John Slocum

    (August 14, 2019 - 8:59 am)

    Well done please. Rare poultry is a gamble

    Ramona Picillini

    (August 14, 2019 - 8:59 am)

    A crosshatch is the tick tack toe symbol and was originally used to indicate that a number followed I suspect.

    cosmo was taken

    (August 14, 2019 - 8:59 am)

    The way u r cooking the meat is hurting my eyes

    cintrain69

    (August 14, 2019 - 8:59 am)

    I actually make duck stock. lol. Love your videos. Thank you!

    100PercentOS2

    (August 14, 2019 - 8:59 am)

    Sorry, this is not a winner for me, because It didn't taste much like duck though I left some pink and the juices were running out. I couldn't eat the skin though it had a nice crisp on it, because it was like chewing on a rubber band. Though I didn't make my orange sauce the way you did, it was the highlight of this boring and tasteless dish, though I salted the duck good like you did, chef John. But I haven't given up since I have 3 duck breasts left. I'm going to change the way I cook the duck breast.

    Sandwichplss

    (August 14, 2019 - 8:59 am)

    Chewing away at my ruined duck breast as I watch this. Going to try chef johns method tonight and see if I can get a tender duck breast

    Ryan Wesley

    (August 14, 2019 - 8:59 am)

    That doesn't look at all disgusting as the abomination my one-time housemate brought home once. His, like himself, was greasy af. I might try Orange Duck after all!

    100PercentOS2

    (August 14, 2019 - 8:59 am)

    That looks so mouth watering delicious.

    vin c'no

    (August 14, 2019 - 8:59 am)

    I wish we had legit butcher shops in my area where i can buy duck lamb etc… Lifes not fair

    Tamara Lark

    (August 14, 2019 - 8:59 am)

    Ahhh a cooking video that made me laugh… is that normal?

    Chef Mimi

    (August 14, 2019 - 8:59 am)

    Just love this one. Thank you for sharing

    Christopher Villanueva

    (August 14, 2019 - 8:59 am)

    Duck fat… Makes all the difference.

    BagBigBug JosGandos

    (August 14, 2019 - 8:59 am)

    Wish I could see your face, your voice is so sexy and funny.

    Damien Rosier

    (August 14, 2019 - 8:59 am)

    Tress biayne?

    Yeah no.

    Tariq Sewnarine

    (August 14, 2019 - 8:59 am)

    this guy sounds like Jeff Garlin

    LunaRendezvous

    (August 14, 2019 - 8:59 am)

    I cooked this last night and yummo, how delicious it turned out, there was a sale on whole ducks at the supermarket, so I took the breasts off for this recipe and saved the legs and thighs for confit, then made a roasted duck stock with the wings and carcass.

    Octavian Condea

    (August 14, 2019 - 8:59 am)

    Never put oil or butter in the pan for the duck brest!!! Let the pan dry and cold. Still, i love your recepies. Respect!

    SCfrenzy 7

    (August 14, 2019 - 8:59 am)

    I freaking love your voice

    Jennifer O'Gorman Arafa

    (August 14, 2019 - 8:59 am)

    Will it ruin it if you need to cook it until well done?

    goober pea

    (August 14, 2019 - 8:59 am)

    I don't know what a medium steak feels like

    Bram Huysen

    (August 14, 2019 - 8:59 am)

    You can use Cointreau instead of Grand Marnier. Also, I wouldn't use orange marmelade, just a couple of candied orange peels or orange peels caramelized in sugar. Make your sauce more flavorful by putting in the juice of 2 oranges. Some people also put the juice of 1 lemon, but I never do. You can also improve the flavor with a mirepoix (carrot + onion + celery, cut in julienne), gently sauteed in butter and deglazed with duck stock (just sieve that preparation, pressing the ingredients to extract the flavors) and add it to your sauce.

    Carole-Anne Clark

    (August 14, 2019 - 8:59 am)

    I'm making this for my Xmas dinner. The rest of the family don't eat duck. They can have turkey. I'm having this!

    PinkysPain

    (August 14, 2019 - 8:59 am)

    I had 400g duck breasts and no way those were going to cook in 10 minute total … they were below 30 degree internal at that point. So just threw them in the oven for 15 more minutes or so till internal temp was 57 degrees, luckily I had simple sides which I was just going to do while it was resting.

    Just Some Guy With No Mustache

    (August 14, 2019 - 8:59 am)

    “Hey what’s up guys it’s scarce here”

    Thelonious Smithe

    (August 14, 2019 - 8:59 am)

    could i add miso instead of butter in these sauces for dairy free?

    prodigalus

    (August 14, 2019 - 8:59 am)

    listen.

    i love your videos.. this recipe is amazing.. i love your AllClad stainless pan.. and your sing-songy narrationss..♪

    i just wanted to say thaat..♪

    David Wagner

    (August 14, 2019 - 8:59 am)

    What kind of duck is this? Teal, Canvas back ect

    Dany AL

    (August 14, 2019 - 8:59 am)

    Just one thing,, NO need of fat or oil

    Thomas Bernecky

    (August 14, 2019 - 8:59 am)

    You'll roux the day!

    Barb Chester

    (August 14, 2019 - 8:59 am)

    Here in Danmark, duck breast is the holiday bird as opposed to turkey, although turkeys are showing up more and more in grocery stores. Nothing tastes as good as duck prepared the right way. Now I need to make some duck breasts lol.

    BlackPaw

    (August 14, 2019 - 8:59 am)

    How is that veg made.

    sexntuna

    (August 14, 2019 - 8:59 am)

    Seriously why are you talking like that? That is incredibly irritating

    sexntuna

    (August 14, 2019 - 8:59 am)

    THAT VOICE IS FUCKING ANNOYING!

    Andrew Pontious

    (August 14, 2019 - 8:59 am)

    Now I found different Grand Marnier out there one was 235.99 USD for the bottle you show on this video one one for 7.99 USD. I really hope it's not the 235.99 one

    Andreas Schreiner

    (August 14, 2019 - 8:59 am)

    "…and all of europe" damn right

    Ron Wells

    (August 14, 2019 - 8:59 am)

    I can’t look and my pond ducks without thinking of this recipe… all I see now are golden duck breast and duck thighs waddling around…

    bruce wayne

    (August 14, 2019 - 8:59 am)

    LOOKS REALLY GOOD

    L Welsh

    (August 14, 2019 - 8:59 am)

    If you start with a cold dry pan and cold duck you can achieve more rendering and still have medium rare meat.

    Carson Wells

    (August 14, 2019 - 8:59 am)

    Love those Quackers.

    Alex B

    (August 14, 2019 - 8:59 am)

    Gosh big mistake! Duck have looots of fat already, you dont want to add fat you want to render fat out from duck breast. So dont add fat to the pan and start by placing duck breast in the cold/clean pan, so fat have a chance to render from the breast. Plus through the way scope fat out from the pan. Keep that fat and use it for frying/roasting potatoes. It will take potatoes to another level. Also strongly recommend goose fat instead for potatoes. Trust me, you will never cook your potatoes useing usual oil ever again.
    Also very important! Its never been mentioned in the video: That guy on the video cooks Muscovy duck breasts not Peking duck breasts. Peking duck breast is different bird and cooks differently.
    P.S.
    Funny how the guy on the video in the end talks about how hard is to render duck fat out of the duck breast and that you can't render it all. No wonder! Lol

    Tubebrerry

    (August 14, 2019 - 8:59 am)

    What wine goes well with canard à l'orange? A Riesling? A white Alsatian? A Gewürztraminer? A Grüner Veltliner? A New Zealand Marlborough Sauvignon Blanc? Please advise!

    Cutie Cutie

    (August 14, 2019 - 8:59 am)

    Ducks are for quaking

    David Messer

    (August 14, 2019 - 8:59 am)

    I love duck breast. It's one of the most underused meat in America.

    Huaw Ein

    (August 14, 2019 - 8:59 am)

    His comments made me smile 🙂

    Silbaugh4liberty

    (August 14, 2019 - 8:59 am)

    I think duck is better than steak

    Brett

    (August 14, 2019 - 8:59 am)

    Duck is my FAVORITE…

    Giczi Elek

    (August 14, 2019 - 8:59 am)

    any chance u doing horse race commentating on the Gulfstream race course?

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