Note: This recipe works with any game bird.
Jean-Paul Bourgeois
Camp Style Duck à l’Orange
Ingredients
18 duck breasts, skin on
2 ounces reserved bacon drippings
2 pounds bacon
4 cups mushrooms, quartered
4 cups yellow onion, diced
4 cloves garlic, minced
4 cups orange juice
4 cups duck or chicken stock
12 satsumas, or substitute seedless mandarins or clementines if satsumas are unavailable, peeled and left whole
2 ounces vinegar (apple cider, distilled, white or red)
2 bay leaves
2 cups green onions, sliced
Kinder’s The Blend or Meat Church Holy Gospel Seasoning (or make your own with equal parts salt, black pepper, and garlic powder)
Kinder’s Woodfired Garlic or Meat Church Holy Gospel Seasoning (or make your own with salt, pepper, paprika, garlic, onion, brown sugar, and a touch of chili powder)
Directions
Season the duck. Rub both sides of each breast with Kinder’s The Blend or Meat Church Holy Gospel Seasoning. Set aside.
Heat reserved bacon drippings in a large cast-iron pot. Place duck breasts skin-side down in a single layer. Render the fat and brown all sides, flipping as needed. Remove and set aside. Repeat until all breasts are browned.
Carefully add bacon directly to the hot fat. Render over medium-high heat until cooked through. Remove and set aside.
Add mushrooms to the pot. Cook on medium-high for about 10 minutes, or until browned. Remove and set aside. Add yellow onions and garlic to the pot. Cook over medium-high heat until onions turn golden at the edges.
Raise heat to high to deglaze the pan and combine ingredients. Add orange juice, stock, oranges, vinegar and bay leaves. Return duck, bacon and mushrooms to the pot. Season lightly with Kinder’s Woodfired Garlic or Meat Church Holy Gospel Seasoning. Stir to combine.
Bring to a boil, then cover and reduce to a slow simmer. Cook until duck is tender —about 1½ hours, depending on size and freshness.
Remove lid to help reduce and thicken sauce. Continue cooking gently, stirring occasionally (be careful not to break down the duck). Skim off excess grease. Continue to simmer for 30-45 minutes, or until the gravy thickens.
Stir in green onions and a splash of vinegar or hot sauce. Taste and season with SPG as needed.
Serve over hot steamed white rice.
