Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Duck a l'orange with crisp roast potatoes

Options
Stormbringer
Stormbringer Posts: 2,069
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!


-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
-----------------------------------------------------------------------


· Share on FacebookShare on Twitter

Comments

  • lousubcap
    lousubcap Posts: 32,337
    Options
    Amazing and looks even better than the description early this AM.  Great cook right there.  Congrats.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • johnmitchell
    johnmitchell Posts: 6,570
    Options
    Looks fantastic, your plated just wow!!
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • StillH2OEgger
    StillH2OEgger Posts: 3,746
    Options
    My goodness, that looks tremendous!
    Stillwater, MN
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 30,945
    Options
    Very cool.
    "I've made a note never to piss you two off." - Stike
    · Share on FacebookShare on Twitter
  • bubbajack
    bubbajack Posts: 1,095
    Options
    Damn that looks good!
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,102
    Options
    Sounds and looks delicious.  Apropos for some reason I just can't put my larger than normal finger on....
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • the_crease
    the_crease Posts: 132
    Options
    Damn bro that is nice! 
    · Share on FacebookShare on Twitter
  • Stormbringer
    Stormbringer Posts: 2,069
    Options
    Thanks folks. @nolaegghead the decent colour on the end was clearly due to the Mallard effect :D ... I'll get my coat
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 9,834
    Options
    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

    · Share on FacebookShare on Twitter
  • Stormbringer
    Stormbringer Posts: 2,069
    Options
    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
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


    · Share on FacebookShare on Twitter
  • CPFC1905
    CPFC1905 Posts: 1,859
    Options
    Stormbringer said:
    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
    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    Options
    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
    · Share on FacebookShare on Twitter
  • CPARKTX2
    CPARKTX2 Posts: 222
    Options
    Wow beautiful!
    · Share on FacebookShare on Twitter
  • texaswig
    texaswig Posts: 2,682
    Options
    @Stormbringer dang dude! That's some nice work right there. Good job. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
    · Share on FacebookShare on Twitter
  • Stormbringer
    Stormbringer Posts: 2,069
    Options
    @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.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    Options
    Stormbringer said:
    @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
    · Share on FacebookShare on Twitter
  • TheToast
    TheToast Posts: 376
    Options
    Absolute winner
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 18,731
    Options
    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.
    · Share on FacebookShare on Twitter
  • Stormbringer
    Stormbringer Posts: 2,069
    Options
    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. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


    · Share on FacebookShare on Twitter

Categories