Off Skillet Empire: Duck a l'Orange and Creamed Spinach

Yes, I'm still here. I've just not been very good about posting as often as I need to. It's not that I'm not motivated, I'm...well...not motivated. So I finally have a few free minutes (now that life's calmed down a bit) to bring you a long-awaited recipe: Duck a l'Orange. For this recipe, you'll need a shotgun, a few hunting dogs, and...wait, you could just get duck from someone, like I did.



-1/4 cup sugar
-2 tbsp water
-2 tbsp sherry wine vinegar
-1.5 cups orange juice
-2 tbsp minced shallots
-14 oz. can chicken broth
-4 large oranges
-2 lbs duck
-2 tbsp Grand Marnier
-1/4 cup butter


-1 bag frozen spinach (16 oz.)
-1 pkg sliced mushrooms
-1 pkg neufchatel cheese 
-1 (8oz) pkg heavy cream
-1 tbsp olive oil

Stir sugar and water in medium saucepan over medium heat until sugar dissolves. Increase heat and boil until sugar turns amber.


Swirl for 8 minutes and remove from heat. Add in sherry vinegar, juice, and shallots. Boil until reduced, ~15 minutes. Add in broth, bring to a boil, and reduce (~30 minutes).


Peel 4 oranges and slice into 1/8ths.


Lightly score duck meat, and add salt and pepper. In a medium saucepan, melt 1/4 stick butter while adding Grand Marnier. Place duck skin-side down and cook over medium-high heat until brown, about 8 minutes.


Flip and cook until done, about 10 minutes.


Remove duck from heat, set aside, and let stand for 10 minutes.

Stir oranges into skillet.


Bring sauce to a simmer, adding in 1/8 stick butter and orange juice.


Combine duck to pan, and simmer on low.


For the spinach (sorry I don't have pictures), sautee mushrooms in a medium saucepan with olive oil. Add in spinach, heavy cream, and cheese. Cook until spinach is soft.


Serve and enjoy!

I'll try to keep up with posting as often as I should, I promise. Next up is shark with arugula-fennel salad.

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