Active Time
N/A
Total Time
1 HR 15 MIN
Yield
Serves : 8
© Madeleine Hill

How to Make It

Step 1    Make the Sauce

In a medium saucepan, combine all of the ingredients and bring to a boil. Simmer over moderate heat, stirring occasionally, until reduced to 1 1/4 cups, about 7 minutes. Strain the sauce through a fine sieve and let cool completely; discard the solids.

Step 2    Prepare the Duck

Spread the duck skin on a work surface and, using a sharp knife, scrape off any excess fat. In a large skillet, cook the skin over moderately low heat, flattening it with a spatula, until golden and nearly crisp, 15 to 17 minutes. Transfer the skin to a rack to drain and crisp, then break into small pieces.

Step 3    Prepare the Duck

Meanwhile, in a food processor, combine the breast and leg meat and pulse until finely chopped. Scrape the chopped meat into a large bowl and add all the remaining ingredients except the oil and mix well. Form the mixture into 1-inch balls and thread onto bamboo skewers.

Step 4    Prepare the Duck

Light a grill or preheat a grill pan; oil the grate. Brush the meatballs with oil and grill over moderately high heat, turning, until lightly charred outside and medium within, about 6 minutes. Transfer the skewers to a platter, garnish with the crispy skin and serve with the sauce.

Make Ahead

The sauce can be refrigerated for up to 1 week.

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Aggregate Rating value: 3

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Cynthia L. Johnson

Review Body: I've alway wanted to make Duck a l'Orange. Recently, I've acquired a duck breast, which I've inthousiasticly jumped in and cooked it! Duck Breast al'Orange I prepared. I must admit I eliminated much of the recipe though, to my taste and family allergies. Your recipe was a good guide. I thank you.

Review Rating: 3

Date Published: 2017-05-15