Thursday, September 9, 2010

Duck a' la Orange, Vulnerable, Hot and Delicious!

I'm bored with my writing and photos. There are the days it comes so easy...and those I'm lost in a NEW POST screen without a single word to say. Worse is looking down at a finished plate (I spent considerable time planning) only to witness an utterly disappointing, unphotographable, unbloggable dish. My instant thoughts, "...add parsley! ...add lemon! ...anything to cover its flaws!" I should know by now it's a matter of time before I find myself in bed sulking, another day gone...without a post. "But I'll lose followers... support... people will think I am lazy!" {Sigh.}

How many times have I started writing a blog get two thirds done and throw in the towel, realizing, "who cares?!" I want so badly to make every post meaningful and connect to the reader... that in pursuit of this connection... I often leave people bewildered. Is she really that emotionally attached to a piece of salmon? Wait, why is she depressed? Are those elephant bookends in a post about polenta? I fear my dear blogger friends are left wondering how and why they ever let this relationship get so far? Sadly, I can't even promise I'll change. For every post solely about a meal I make like this is almost sure to follow. {Stronger sigh.}'s a vulnerable, hot and delicious Duck a' la Orange I made last winter when this blog was merely a 'twinkle in my eye.'

Wait, is it upside down?!

Have you no shame woman?! Go fetch me some garnish!

The classic French dish appears in our home about once a year. Consider this recipe the next time you're craving elegance or a little something off the beaten path. Served with hot potatoes, haricots verts and a French Pinot Noir, it's the perfect meal to come home to after a snowy day on the slopes!

Duck a' la Orange,
From the Cooking School at La Campagne

1 4-5 lb duck
salt and pepper
1/4 cup sugar
2 T water
3 T red wine vinegar
Zest and juice from 6 oranges
Zest and juice of 1 lemon
1/4 cup white wine
2 T red currant jelly
1 t arrowroot
3 T. Triple Sec

Preheat oven to 425. Season duck w/S&P and place on a roasting rack in a roasting pan. Cook for 1 hour, basting regularly.

Dissolve sugar in water and bring to a boil. Stir often and cook until syrup turns a light caramel color. Add vinegar and citrus juices. Boil for 1 minute and remove from heat.

Remove duck from oven and keep warm on a serving plate. Skim fat from the roasting pan and deglaze the pan with the wine. Transfer pan juices to a small saucepan and bring to a boil. Add jelly and caramel sauce ad return to a boil. In a small bowl blend arrowroot and Triple Sec. Add to the boiling sauce and cook until sauce is nap (thick enough to coast the back of a spoon). Add orange and lemon zest. Spoon sauce over duck and serve.


Velva said...

I am thinking the duck looks damn good.

There are days when I feel there is something to share, and I do. Some days ( Wordless Wednesdays), I let the photo tell the story, and some days I just get to the point. Blogging is time consuming and rewarding. I can't be clever and meaningful each time post. I assume it's all the posts that tell the story collectively.

You have a wonderful blog.

Syd said...

I write more posts that I don't publish than the ones I do. Totally understand.

That said, I would get naked and roll around on the plate with that duck.

The Food Hound said...

Girl, I feel the SAME WAY! I haven't posted since last week, and it's always on my mind! I have a backlog of food pics waiting to be placed in a witty post... except my wittiness in on vacation this week :) Your blog is great, love the recipes, and I will DEFINITELY try this duck!

Katerina said...

Duck is such an underrated bird. Not too many people try to cook it. This bird is perfect with orange syrup. I love your recipe and don't worry so much about photos. We are not professional photographers after all. The important thing is to share your recipes, your thoughts, anything that you consider important.

gabrielle said...

Ah! Duck. Why are so many people afraid of this delicious bird? This post cracked me up b/c the duck itself looks vulnerable! I like everyone's comments. Any creative effort hits it's highs and lows. The point really is to connect with people and you do!

Unknown said...

Thanks all, your comments keep me going! But you know what I mean? Blogging is a hobby, sickness and addiction all at the same time! Love seeing and reading what you're all doing's what what makes the world go round! XO

Cindy Ellison said...

After seeing your duck and reading your post, I want to roast a duck using your recipe. Your duck was so perfectly browned all over ... delicous looking!

Enjoying your blog ♥

Pam said...

I feel your pain and understand. I love to cook but a photographer I'm not! The duck looks delicious! It is a favorite of my hubby's and I must try your recipe as he'd love it.

laurie said...

I love reading your blog. Your recipes all look delish and this one is no exception! Yum!

Magic of Spice said...

Oh, you know it can be a bit of a challenge I am sure for all of us at times...This is a gorgeous duck, and I have seen more bad recipes for this dish than great. Yours my dear is great :)

Anonymous said...

Don't you mean "venerable"?

Unknown said..., I think the duck, sitting there on that empty plate all alone - looks vulnerable - and hot and delicious! :)