How to make an authentic canard a l'orange (duck breasts with sweet and sour orange sauce)

[@frankkolton1780]

Something I've learned the hard way after more than a couple failures, never, ever walk away from a reduction sauce the last 5 minutes.

[@scottyg9167]

I totally love the precision the details you give! Made the Poulet au Vinaigre the other day and was dumbstruck at how delicious and classic it is! Next on my list is this. Julia would be so proud.

[@soundabuse]

Another ace recipe from french cooking academy. today i made 11 portions for a family dinner with clementine juice and fried kumkwat instead of oranges since they are out of season here in Poland. Thanks bro keep the recipes coming :)

[@floydian2007]

Simply stunning. Definitely making that ASAP.

[@progressiveprepper6553]

This is the best cooking channel ever! Thank you for such wonderful lessons!

[@Hiwatt100W1]

Stephane, this is the third major recipe I've made of yours. It was fantastic- really, really good. I can't really creatively cook if my life depended on it, but I can follow directions, and I followed this to the T. The only deviation I made was that I used a commercially prepared duck/chicken demiglace that I converted to the sauce. A couple important aspects to the recipe- 1. Really pay attention to the gastrique because it's easy to burn, 2. I fried the breasts in the pan for 5 minutes fat side, 4 minutes meat side, allowed it to rest for 7 minutes then roasted in oven at 360F for 10 minutes- I think I got the rose look with that timing. Thanks again for a incredible recipe and all your great teaching.

[@henrygomez8269]

Right on time. Excellent video. I like the music too. Thank you.

[@dearydee8018]

Hi there, Fantastic demonstrations. Love how you categorised your recipes. That make it a lot easy to understand and to dig through. And the way you put ingredients and it’s amount under your video too. I would like make a request. If possible I like to see how to make one of my favourite french dish, Bouillabaisse. Very difficult to find the video showing how to cook it. Thank you for sharing and guiding. Dee

[@faridhajiyev6261]

I’ve made this recipe. And it turned awesome. Thanks for sharing

[@miselsantl]

Great recipe, easy to follow

[@TartanJack]

I made Duck a l'orange maybe 12 years ago for a couple of great friends. Unfortunately I had cooked only one duck so my meal was just the back. You learn. As I recall, Grand Manier was part of the recipe I followed. Wish I could afford your paid classes. You are very good at this.

[@oldfashiondragon]

Duck taste amazing 💙💙💙

[@SuzanneBaruch]

Perfection! For those who haven't cooked duck breast before, notice that Chef scored the skin of the duck before he placed them into the hot pan. This is essential to ensure crispy skin and the rendering of fat.

[@rbettsx]

Suzanne Baruch ... and to render the fat even better, start with a *cold* pan. That sounds surprising, but try it. The meat is well insulated from the skin side, it won't overcook. The other side gets a much shorter, hotter fry, and then the breast is allowed to rest until evenly cooked through in its own heat.

[@SuzanneBaruch]

Robin Betts, yes I'm aware of that technique. I've done it both ways a number of times and frankly, I'm not convinced that starting with a cold pan renders more fat.

[@jhnshep]

also the excess of fat put in a jar and in the fridge, use it for frying or roasting things like potatoes

[@exeuropean6639]

he is a cook not a chef. A chef is a head of the kitchen and has lots of people working for him/her It is called chef-cook; chief-cook; head-cook.

[@SuzanneBaruch]

@@exeuropean6639 Thank you, Poindexter. Absolutely *no one* asked you.

[@saskiaservaas454]

Thank you and merry Christmas to you and your family!

[@FrenchCookingAcademy]

thanks have a great time 😄🎉❄️

[@Blastfence1]

Excellent!

[@jeffreycooley2032]

Thank you! That was a wonderful presentation

[@elletas11]

thank you...you the best..... and merry Christmas to you......

[@radardimaria2261]

This is another fabulous video that you've given us, and such a complex cooking technique....I really enjoy trying things like this, and will do so after the holidays when things are a little less hectic....I love duck and this sauce looks superb....can't wait to try it, thank you for all the effort you put into the channel....:)

[@FrenchCookingAcademy]

yes i will make sure t post some easy recipes now during the holiday break

[@deborahfiore7832]

Happy Holidays - Thaks for the videos!

[@FrenchCookingAcademy]

thanks you too and happy new year.

[@zekemchenry2368]

Hello Stephan! I tried this recipe it is great! I’m not the best cook but I’m trying to learn. I am so happy I found your channel. Thank you 🙏🏻 for sharing your knowledge! I appreciate you so much! 😉 cheers

[@Hiwatt100W1]

Zeke, I'm in the same boat- I'm not a cook. I'm a food formulated, LOL, I can follow directions pretty well, and Stephane's are excellent. It sometimes takes me a while to find all the ingredients he uses like blood oranges, star anise etc, but there's a reason that he uses the ingredients that he does. Cheers to you.

[@waltermorim1615]

Chef bon jour. This looks awesome. I can see how much you have improved your skills and techniques since I have been following your channel! Congratulations!! It is time you consider opening your bistrô!!

[@maddierosemusic]

He know better, my friend, he knows better :)

[@mmbmbmbmb]

Divine !!!

[@RaySawhill]

Awesome.

[@dannyceasar547]

Amazing 😋

[@madness42192]

O my g o d this looks fantastic

[@TheJonflannery]

Awesome video. As always, you are encouraging me to up my game. I will have to try this one soon.

[@TheJonflannery]

Just want to say that I did this (mostly, I ended up cooking a full duck to go with the sauce). Anyhow, it was great. Some issues with my execution, but the recipe seems great. I'll have to give this one another shot.

[@anniehyams1169]

I have roasted chicken with tinned peaches and the peach juice which is also very nice and tasty

[@duramaxdemon1]

Nice work bro!

[@MrJocko111]

Made me hungry

[@craigmetcalfe1749]

My back yard is bursting with Citrus delights and I love me some Canard and Cointreau (the hipster's version of Grand Marnier). This is my weekend cooking project. I have other house related projects but will feel more confident with this recipe and the duck under my belt ;-) May I suggest if the punters do not want to make the candied peel, then they hasten to the nearest supermarket and look out for Cedro or Peel. Merci mon ami!

[@cristina14k]

I enjoyed the video... can't wait for the next one.. I already have a list of recipes I want to try to recreate... especially for new years eve

[@FrenchCookingAcademy]

thanks a lot I was not happy with the results but glad to see people still like the video .

[@ceknott]

I just can not wait

[@Weekendatthecottage]

C'est si bon!

[@FrenchCookingAcademy]

merci et joyeux noël

[@AndreaShink]

I'm really enjoying your videos, and my Cassoulet was amaaaaazzzinnnggg, thank you! What is the purpose of a cartoush? (the paper)

[@delphzouzou4520]

It's like a lid, but closer to the food, to keep some humidity to what is under.

[@androidpest]

Very good! Question Should you butter your Cartouche before ?

[@TheMrTomkennedy]

Super video! I applauded for A$2.00 👏

[@FrenchCookingAcademy]

Yay! Thank you!

[@mercedespernas]

You are like the male version of Julia Child but younger. 👌

[@patriciatreslove4449]

and better looking!!!!!!

[@monizdm]

Julia was young once too.

[@MrQwerty88]

and much hotter :P

[@blokeabouttown2490]

Except he is actually French.

[@ralphdavis9670]

I learned a lot from Julia, but this guy is a better cook, and a better teacher.

[@googo151]

Basically a gastrique or aigre doux. The melon balled turnip, is called "Parisiens.

[@BusinessRaptor520]

Holy shit it's genuine James Franco

[@slaterbug2010]

Oh yeah

[@gogetemboys]

Greetings Stephane. Can you do a recipe for choucroute garnie?

[@FrenchCookingAcademy]

that’s a bit of a german recipe it’s done in alsace as well but here it will be hard to get the ingredients but i will see what i can do 🙂

[@1sunstyle]

How do I make super power duck sauce?

[@alexrudner5548]

My friend what is best French recipe for French Rouen duck?

[@ColinCropley]

this sounds like my recipe. how can I find duck in the Boston area?

[@verginramdin9340]

👌

[@shkodnik]

Great idea to play music during the plating!

[@sashineb.2114]

That music is "Jazz in Paris" ... kzbin.info/www/bejne/kHfKpmppiJZppM0

[@ceknott]

How long in the oven pl

[@rbettsx]

How about petits pois à la Française? and the soup you can make from the leftovers?

[@FrenchCookingAcademy]

that is an idea thanks i will look into it. thanks for watching the video

[@kennyrogers803]

Wowww!! Nice and delicious mouth-watering cooked duck breasts. I like the strong orange flavour. Greeaatt!! I also wished u a happy merry Christmas and a happy new year.

[@FrenchCookingAcademy]

thanks not as popular that dish anymore but it tasted very good 😋

[@kennyrogers803]

Ok. Noted.

[@mosttoxicplayer2159]

I made this literally last night, after coming home from working in a kitchen at 12:30 AM lol. Three hours of my life that I'm never getting back haha. I put the pics on my Instagram though.

[@rbnn]

The picture there shows a whole stuffed roasted duck, not the recipe in this video

[@BronsonWally]

what kind of pan is he using when searing the duck ?

[@babylonmeso]

Should be a de Buyer Mineral B iron skillet

[@sylviaseri4235]

I always make 2 whole ducks every Easter. I must make extra breasts and try this sauce. Looks delicious!

[@FrenchCookingAcademy]

you can do it with whole duck too

[@torchidman]

AND IN Z MORNING!

[@knowledgehunter_]

What's the pronunciation of this dish! Will try tonight but need to tell people what I've prepared! Lol

[@rbettsx]

maɡʁɛ də kanaʁ ɛl ɔʁɑ̃ʒ. Hope this helps :)

[@-AthleteInAction-]

Duck a lo ronjjj

[@paws4thought449]

I’m a bit too lazy I used orange marmalade and juice and stock. I have sinned

[@2dasimmons]

I like the DARK sauce. It looks very tasty more so than the lighter sauce I just saw @ Food Wishes.

[@prashant2430753]

I can't find the least of Ingredients....

[@d.e.p.-j.7106]

It's at 44 seconds. kzbin.info/www/bejne/e5CpeXV6g8SIhtE

[@rohitpillai311]

Can you please show us on non alcoholic drink version with no red wine vinegar for this French dishes while cooking??????

[@staylachuiro1514]

U can serve it with sauce " aigre doux" which is base on sucar mixed with better once the caramel is formed u add orange juice to stop the cooking of the sauce , then whisk the sauce and after 10 mins add some ketchup to thiken the sauce, you can add some diced fruits to garnish the sauce as well. For the duck breat cooking just follow the same steps as in the video , Duck breats served Rosé , but i like it to be well done =)

[@BillM1960]

Red wine vinegar doesn't contain alcohol (and even if it was regular wine, the alcohol would evaporate in the reduction). In converting to vinegar, the ethanol is converted to acetic acid (which ALL vinegars contain). CH3CH2OH is converted to CH3C00H (present in all vinegar). P.S. You can substitute Sherry Vinegar.

[@FrenchCookingAcademy]

you can skip the cointreau and only use orange juice if you like. for the vinegar you can use any type of vinegar you like.

[@BillM1960]

I will say that ALL vinegars (except in some cases distilled) come from bacterial consumption and conversion of ethanol to acetic acid, but there is virtually no ethanol left over after the process.

[@rohitpillai311]

French Cooking Academy thank you 😄😄😄

[@AirrowRocket]

Wonderful but I have no sense of how that sauce ended up tasting.

[@FrenchCookingAcademy]

that one is really tough to imagine . you have to make it to know how it taste. but mostly it taste like a sweet orange flavoured sauce . I made the video because it’s such a classic but I found it a bit ackward to present on video as like you said, it’s really hard to imagine what it taste like and feels a bit alien. BUT, i have to admit, that sauce actually really goes well with duck. in fact it is one of the best matching sauce for duck i have ever tried.

[@nolakillabeast]

So how can duck be served "rosé" but serving chicken "rosé" is dangerous?

[@Writh811]

Raw chicken meat has a high content of salmonella, which will make you really sick and if you are pregnant could kill your unborn child. Duck meat does not contain such a degree of salmonella.

[@nolakillabeast]

Writh811 Oh so Salmonella is something that is contained in the meat anyways? It's not a result of contamination? Thank you for the answer !

[@rbettsx]

Duck breast is a dark meat. Before it is rosé, it will have reached 135-140 F, enough to pasteurize it. Chicken breast is pinkish when it is raw. by the time it has been raised to a safe temperature, it is more or less white. (Besides, the texture of undercooked chicken is pretty nasty).

[@nolakillabeast]

Robin Betts Thank you dear sir !

[@Yogirliej4dee]

Writh811 It wouldn’t be safe to feed young children this either. I’ve seen Japanese kids in KZbin videos eat the sushi with the raw fish.

[@drkaplin98]

Is there a reason you didn't score the fat side of the duck?

[@danielgarofaloo]

I don't know what kind of blood orange juice was that. Looked more like wine to me.

[@ceknott]

Those who put fingers down why do not they explain what they didn’t like it?!

[@Baetzibaer]

MISLEADING LINK!

[@karanpun2381]

Do you have instagram account or facebook

[@FrenchCookingAcademy]

my instagram is #frenchfoodme

[@jrmint2]

star anise is a classic french spice? lol

[@chrisdangerfield4250]

S and p ?

[@baritonebynight]

I would rather use the whole duck....just the fillet would put me to sleep.

[@maratustraxxx]

this sauce is liquid bro

[@nusrat083]

Difficult recipe

[@rbnn]

Great video. However, I feel like duck is better red in the center, not playing pink.

[@Marcel_Audubon]

doesn't all the quacking disturb your meal?

[@acbc3543]

I hate turnips!

[@gordonburns8731]

The duck breast is far too overdone, sadly.

[@edwardvillate2112]

A TIME CONSUMING recipe, and needs some level of COOKING SKILL, you have to EXPERIMENT, first by your SELF, and after that Invite people over....

[@yol1982]

Do you need the duck to be able to master the sauces? Probably :)

[@FrenchCookingAcademy]

you don’t need the duck to experiment with the sauce . it’s a strange one that because it’s not hard in itself but it’s really finding the right quantities that harder .which is why many people have turn that sauce into an overly sweet version. that said the secret is that this sauce is way easier to make in large quantities but unfortunately that’s not ideal for home .personaly i think it’s more of a restaurant dish . but it does taste lovely when you make it right .

[@melchizedekful]

it is pretty much NOT time consuming. I started from scratch at 10:20 and finished by before noon. it is about organisation.

[@strange7s545]

This guy didn’t even remove the silver skin! Ruined everything! Duck is super chewy with it on! You are a amateur!

[@americanchefinfrance9909]

you are not making duck a l'orange. so, stop using french words in your videos unless you respect the classic French repertoire.... thankyou from gary shepp - author of "An American Chef in France"