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Duck a l'orange with crisp roast potatoes

StormbringerStormbringer Posts: 1,738
edited November 2020 in Poultry
This was requested last night by @texaswig @bubbajack and possibly @lousubcap. It's not something I cook in the Egg, I've tried it and the outcome wasn't as good as in a fan oven (convection oven). I think it's the air circulation in the oven that helps to dry out the skin. I could take the approach @smak used with his awesome Peking Duck and dry it in front of a fan for several hours ... but it works well in the oven, might as well use that. There are other tools in our cooking arsenal, @SciAggie and his outside kitchen are a testament to that.

This is the recipe for the duck a l'orange and roast potatoes when using an oven for both:

https://thecooksdigest.co.uk/2016/05/21/spicing-up-duck-a-lorange/

Since posting this recipe back in 2016, I now cook the roast potatoes in a MMX using cast iron at 220C/425F. Same process as above just make sure that the MMX is up to temp in time, I normally get it fired up 10 mins in advance of boiling the potatoes.

To bring it alive, some pictures. Firstly, closing the duck up with a skewer after the orange, ginger and star anise are inside:


Lifting up the duck so I can decant off the fat for roast potatoes:


Decanting potatoes into a roasting pan with the awesome duck fat:


Carving the duck:


Served with the orange sauce:


Thanks for looking!


Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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| My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
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Comments

  • lousubcaplousubcap Posts: 24,211
    Amazing and looks even better than the description early this AM.  Great cook right there.  Congrats.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • Looks fantastic, your plated just wow!!
    Greensboro North Carolina
    When in doubt Accelerate....
  • My goodness, that looks tremendous!
    Stillwater, MN
  • Very cool.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • Damn that looks good!
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,L,Mx2,S, MM, Mini BGE, FireDisc x2

    I am locked in a place where now one goes - we have no quarter!
  • nolaeggheadnolaegghead Posts: 37,944
    Sounds and looks delicious.  Apropos for some reason I just can't put my larger than normal finger on....
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • Damn bro that is nice! 
  • Thanks folks. @nolaegghead the decent colour on the end was clearly due to the Mallard effect :D ... I'll get my coat
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


  • FoghornFoghorn Posts: 8,891
    I thought the food in England wasn't supposed to be very good.  Clearly your kitchen is the exception.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • Foghorn said:
    I thought the food in England wasn't supposed to be very good.  Clearly your kitchen is the exception.
    Cheers ... @CPFC1905 take note. :D
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


  • CPFC1905CPFC1905 Posts: 1,193
    Foghorn said:
    I thought the food in England wasn't supposed to be very good.  Clearly your kitchen is the exception.
    Cheers ... @CPFC1905 take note. :D
    Ha!  Don’t believe the hype but @Stormbringer does take it to another level amongst us mere mortals.  
    Cook’s Digest is a feast for the eyes.  
    Other girls may try to take me away 
    But you know, it's by your side I will stay
  • SciAggieSciAggie Posts: 6,472
    This sounds like a great recipe for my wood oven. It is very much a convection oven when the door is open. It should crisp the skin nicely. 
    I’ll put this recipe on the to-do list. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • texaswigtexaswig Posts: 2,545
    @Stormbringer dang dude! That's some nice work right there. Good job. 
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • @SciAggie does the oven suffer from much heat loss when the door is open? I'd really like to see pics of the finished dish if you do make it.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


  • SciAggieSciAggie Posts: 6,472
    @SciAggie does the oven suffer from much heat loss when the door is open? I'd really like to see pics of the finished dish if you do make it.
    I cook with the door open 95% of the time. When I get a chance to try this I’ll certainly post the cook. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • TheToastTheToast Posts: 357
    Absolute winner
  • calikingcaliking Posts: 15,610
    How did  I miss this?? I'd tuck into that right quick. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • TheToast said:
    Absolute winner
    Cheers bud. If you can source them, the Madgett's Farm ducks are amazing for this dish. That's what is pictured above. 
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


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