Duck is the talk of the day! Remember earlier this year I mentioned in one of my posts that I would be creating a new section called “cooking with family and friends”? Well, it sure started on the right track. And, I am glad it did because I made my oldest nephew jubilant or better yet, extremely happy.
It ‘s hard to want and have individual needs when you are in your prime years because the oldest generation is too tired or their light is extinguishing. A few years back I took it upon myself to bring the family more together, and it had been a work in progress because many of us are either living abroad or living in different states. The ones who live closest to me are the ones benefiting from my cooking. I would not be happier than to start my new blog section with the birthday of my oldest nephew.
Canard at L’orange, Gemma’s Style. Yes! I wish I had an aunt who cooked duck for me on my birthday last year. The kids in the family are too spoiled. And I know sometimes I am to blame. My take on spoiling with food is simple. I would rather they eat and experience individual dishes at home first. When they do, they have a chance to ask more questions and take their time to enjoy the food without having several strangers staring at them to see if they like it or not.
I am for cooking and baking whatever that is fancy or not fancy, from another country, or even cooking or baking something weird at home and taste it in the comfort of my home than in an unfamiliar place. I love traveling and going to a restaurant, but when dealing with kids, I tend to want them to go through certain food experiences at home. I think it is just better.
Cooking Duck at l’Orange or Duck with Orange Sauce is a fancy way to cook duck. At home, we mostly cook the duck in a creole sauce because it is simpler and easier. I decided to cook Duck a l’Orange because I could not remember when we had it or when the last time I even made. I have cooked so many dishes that sometimes I don’t even remember how I have done them.
I only wish I had an assistant to write the recipes for me. But, wait! It’s my fault. I have to confess that I am a bit weird and can only cook with certain people in my kitchen. For some odd reason, my creative side does not function well when I am around people. I told you I was weird! LOL.
So the duck recipe is pretty simple. I had to add my spin to it to make it my way of course. We all know that duck is very fattening and because of that, I prefer cooking my duck cut into pieces than whole. I find that the fat melts better than when the duck is whole.
I marinated the duck pieces with a mixture of my Herbs and Spices Blend for Poultry, chicken bouillon powder and my beautiful Veggies Hot Pepper Mixture. That always works for me! By the way, the same process of cutting up and cleaning as if you had a chicken applies. For cleaning meat, I always use white vinegar, lemon or lime.
The duck is marinated overnight, baked at 350 degrees Fahrenheit and baste with the orange sauce made with white wine vinegar, Grand Marnier, and spices. Just straightforward and delicious! The key to making this dish is the spice blend. Without a good base, the duck may not be to your liking. Try my version of Duck with Orange Sauce or Canard a L’orange and let me know what you think.
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