Tonight I made Duck A L’Orange, I was inspired by Top Chef. I remember the last season the first big challenge was to cook the classics, and duck a l’orange was one of the options. I was wondering what duck a l’orange is. Admittedly I have never herd of duck a l’orange, so when I herd about it I was interested. I got a recipe off of epicurious.com it was a simplified recipe and I followed some suggestions from form the reviews related to cooking the duck. Unfortunately I didn’t have a duck, but a water duck. I don’t know if they are the same or not, but it seems a lot smaller then a regular duck breast. I followed the recipe pretty much to the T, but I eyeballed some of the measurements, orange juice, and chicken broth specifically. Overall I was satisfied with the result, sadly the duck breast was overcooked, at least to my tastes. The orange sauce was great, despite my apprehensions that I added too much shallots into the mix. I also added some watercress to a salad. I also had some Bordeaux, in fact I am still drinking it, almost done with the bottle. It it s a pretty decent bottle of wine. Its definitely not as good as a Cheteau Mutton Rothschild or any first growth Bordeaux, but it is a good table wine to give to people who don’t have as refined of a pallet.
