Dining In: Local Restaurant Recipes

Dining In: Local Restaurant Recipes

Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. Moffly Media looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!

 

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Duckling a l'Orange

Contributed by: La Bretagne
Cusine: French
# of Servings: 2
Ingredients:
  • 1 5- to 6-pound South Shore Long Island duckling
  • 1/2 cup sugar
  • Juice of 3 oranges
  • Juice of 1 lemon
  • 12 ounces veal stock
  • 1 cup wild rice
  • 4 cups water
  • 2 tablespoons butter
  • Salt and freshly ground black pepper to taste
  • Dash of Madeira
  • 1 orange sliced
  • Mandarin orange segments
  • Maraschino cherries for garnish
Preparation:
  1. Preheat oven to 450 degrees.
  2. Discard fat from chest and belly of duck and rinse duck.
  3. Pat duck dry.
  4. Position rack in middle of oven and place duck on a rack and roast for one hour.
  5. Remove from oven and stand duck on its tail to drain fat from cavity.
  6. Let cool completely.
  7. Return duck to oven for twenty minutes to crisp.
  8. Let rest fifteen minutes.
  9. Cut duck in half.
  10. Heat a small, heavy saucepan over low heat.
  11. Add the sugar and cook until it starts to melt and turns a light caramel color.
  12. Add orange and lemon juices and veal stock and simmer over low heat for a few minutes until reduced and slightly thick.
  13. In a saucepan over medium heat, bring four cups of water to a boil and add wild rice.
  14. Simmer for forty-five minutes or until rice is cooked.
  15. Rinse under cold water.
  16. Heat butter in a saucepan over medium heat.
  17. Add rice and season to taste.
  18. Add a dash of Madeira.
  19. Divide wild rice between two plates and top each serving with a duck half.
  20. Decorate duck with orange slices, Mandarin orange segments and cherries.
  21. Serve warm.

 

 

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