{"id":92730,"date":"2023-07-07T13:51:52","date_gmt":"2023-07-07T04:21:52","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=92730"},"modified":"2023-07-07T13:52:01","modified_gmt":"2023-07-07T04:22:01","slug":"chris-jarmers-duck-a-lorange","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/lifestyle\/chris-jarmers-duck-a-lorange\/","title":{"rendered":"Chris Jarmer’s Duck a l’Orange"},"content":{"rendered":"\n

Building or Renovating? Your first choice should be visiting the SMEG Showroom at Debney Distributors. Taste the difference with SMEG.<\/em><\/p>\n\n\n\n

And:<\/p>\n\n\n\n

PALS\u2026 the home of all of Australia\u2019s great wines<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Download recipe here<\/a><\/strong><\/p>\n\n\n\n

DUCK A L\u2019ORANGE<\/p>\n\n\n\n

THE DUCK
1 WHOLE DUCK
SALT
PEPPER
1 ORANGE
OLIVE OIL
clean the duck & remove excess fat from within cavity<\/p>\n\n\n\n

score the skin carefully with a sharp knife not cutting the meat, this will help render the fat<\/p>\n\n\n\n

season with salt, pepper & olive oil<\/p>\n\n\n\n

cut the orange in half and place in the cavity place the duck on a roasting tray with rack and put in the oven<\/p>\n\n\n\n

cook the duck in an oven for 45 minutes on 260 degrees,<\/p>\n\n\n\n

internal temp should be 57-60 degrees<\/p>\n\n\n\n

while the duck is cooking prepare the sauce<\/p>\n\n\n\n

let the duck rest, serve whole or carve at the table<\/p>\n\n\n\n

THE SAUCE
2 ORANGES ZESTED & FILLETED
4 TBS SUGAR
2 TBS WATER
1 LEMON JUICE
3 ORANGE JUICED
30ML COGNAC
30ML GRAND MARNIER
500G CHICKEN OR DUCK STOCK
1 TBS BEEF GLAZE
100G BUTTER
CORN STARCH MIX
1 TBS CORN FLOUR
1 TBS WATER<\/p>\n\n\n\n

remove the zest with a peeler or zester, then remove remaining skin & pith and remove orange fillets<\/p>\n\n\n\n

blanch orange zest in boiling water and refresh in a pan caramelize the sugar, water, add the lemonjuice & flambe with brandy & cognac<\/p>\n\n\n\n

add the chicken stock, orange juice, beef glaze and reduce, finish with cubed butter, thicken with corn starch mix<\/p>\n\n\n\n

add orange zest & fillets, pour over your duck serve with turned carrots & potatoes<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Product: <\/strong>Sidewood Estate Pinot Noir
Winery:<\/strong> Sidewood Estate
Grape Variety:<\/strong> Pinot Noir
Region: <\/strong>Adelaide Hills
Normal Price: <\/strong>$35
FIVEAA Special:<\/strong> $27.99 \u2013 on sale until Sunday 9\/7
Weblink:<\/strong> https:\/\/www.palsliquor.com.au\/red-wines\/pinot-noir\/sidewood-pinot-noir<\/a><\/p>\n\n\n\n

Tasting Notes:<\/strong> Hand picked from low yielding vines at our high altitude, cool climate 300 acre estate in Oakbank. The grapes were chilled for 24-48 hours prior to a partial whole-bunch, whole-berry ferment, using only wild yeast. Extended maceration and maturation in 100% French Oak barrels for 10 months. Displaying complex aromas of strawberries and cream with hints of forest floor. The palate is seamless and elegant. Red fruits with enticing gamey characters swirl within layers of mushroom and notes of fresh herbs. The French oak adds ample but delicate tannins delivering a generous delightful length. Savour on its own or enjoy as an outstanding accompaniment to a duck or game dish, alternatively stuffed wild mushrooms as a vegetarian option. Drinking beautifully now but will continue to evolve with careful cellaring.<\/p>\n","protected":false},"excerpt":{"rendered":"

Building or Renovating? Your first choice should be visiting the SMEG Showroom at Debney Distributors. Taste the difference with SMEG. And: PALS\u2026 the home of all of Australia\u2019s great wines Download recipe here DUCK A L\u2019ORANGE THE DUCK1 WHOLE DUCKSALTPEPPER1 ORANGEOLIVE OILclean the duck & remove excess fat from within cavity score the skin carefully […]<\/p>\n","protected":false},"author":6,"featured_media":92801,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[284,166],"tags":[],"geo_market":[],"class_list":["post-92730","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jade-robran","category-lifestyle"],"acf":[],"yoast_head":"\nChris Jarmer's Duck a l'Orange - FIVEAA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cms.fiveaa.com.au\/lifestyle\/chris-jarmers-duck-a-lorange\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chris Jarmer's Duck a l'Orange\" \/>\n<meta property=\"og:description\" content=\"Building or Renovating? Your first choice should be visiting the SMEG Showroom at Debney Distributors. Taste the difference with SMEG. And: PALS\u2026 the home of all of Australia\u2019s great wines Download recipe here DUCK A L\u2019ORANGE THE DUCK1 WHOLE DUCKSALTPEPPER1 ORANGEOLIVE OILclean the duck & remove excess fat from within cavity score the skin carefully […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cms.fiveaa.com.au\/lifestyle\/chris-jarmers-duck-a-lorange\/\" \/>\n<meta property=\"og:site_name\" content=\"FIVEAA\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/1395FIVEaa\" \/>\n<meta property=\"article:published_time\" content=\"2023-07-07T04:21:52+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-07T04:22:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2023\/07\/duck-lead.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"700\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Tim Ashdown\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@1395FIVEaa\" \/>\n<meta name=\"twitter:site\" content=\"@1395FIVEaa\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Tim Ashdown\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/lifestyle\\\/chris-jarmers-duck-a-lorange\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/lifestyle\\\/chris-jarmers-duck-a-lorange\\\/\"},\"author\":{\"name\":\"Tim Ashdown\",\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/#\\\/schema\\\/person\\\/c9993afbb4e9c76944cb880fa918b687\"},\"headline\":\"Chris Jarmer’s Duck a l’Orange\",\"datePublished\":\"2023-07-07T04:21:52+00:00\",\"dateModified\":\"2023-07-07T04:22:01+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/lifestyle\\\/chris-jarmers-duck-a-lorange\\\/\"},\"wordCount\":416,\"image\":{\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/lifestyle\\\/chris-jarmers-duck-a-lorange\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/wp-content\\\/uploads\\\/2023\\\/07\\\/duck-lead.jpg\",\"articleSection\":[\"Jade Robran\",\"Lifestyle\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/lifestyle\\\/chris-jarmers-duck-a-lorange\\\/\",\"url\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/lifestyle\\\/chris-jarmers-duck-a-lorange\\\/\",\"name\":\"Chris Jarmer's Duck a l'Orange - 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