Duck is the talk of the day! Menu planning can be very challenging at times. I usually buy different types of poultry to make the meals more interesting. Having a variety of poultry, meat, and seafood on hand will certainly make dinner more interesting.
I am finding every day that it is becoming very difficult to please everyone with food. Friends and family, are high on the list of people to please. When you cook daily fresh home cooked meals, people close to you will always expect something new.
It ‘s hard to please every single need and wants. With the prices of food increasing every day, and the quality of food diminishing, I find myself having the re-adjust my menu often.
Canard, French translation for Duck, is flavorful and not easy to cook. Duck contains a lot of fat. You must cook it in a way so the fat can be rendered for removal. Usually, roasting will work. Once most of the fat is removed, the meat is tender, moist and flavorful when seasoned properly.
Canard at L’orange, Gemma’s Style. Yes! I wish my father for still alive to cook this dish. Growing up, I have to admit that we were very spoiled. We regularly ate duck, lamb, turkey, goat etc. My parents did not wait for a special occasion to cook special meals for us. I guess that is why we have no issues with continuing the tradition with the new generations. But these kids are becoming too spoiled for my taste! LOL
How to cook Duck with Orange Sauce
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 and share my recipe for Duck a l’Orange because when you think of duck you say “a l’orange.”
My recipe repertoire is very extensive. 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 Noubess Original Hot and Spicy Condiment, Poultry Seasoning and salt. 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.