Duck à l'Orange

Duck à l'Orange

  • Course

    Main

  • Duration

    2 ½ hours

  • Serves

    9 to 10
Chef’s notes

This recipe comes from Episode 2 of Duck Camp Dinners featuring professional chef and hunter Jean-Paul Bourgeois. You can catch every episode of Duck Camp Dinners here.

This pot of Franco-Cajun goodness is a duck camp favorite at the Hobo Hilton. It's been said that if it grows together it goes together and this recipe is a perfect example of that mantra. Louisiana navels and satsumas are combined with fresh duck, duck stock, bacon, and mushrooms, making for a pot of stew that you'll never forget.

Ingredients

  • 18 breasted duck, skin on
  • 2 lbs. bacon
  • 2 oz. reserved bacon drippings
  • 4 cups yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups mushrooms, quartered
  • 4 cups orange juice
  • 4 cups duck or chicken stock
  • 2 bay leaves
  • 12 satsumas (seedless mandarins), peeled and left whole
  • 2 oz. vinegar (apple cider, distilled, white, or red)
  • 2 cups green onion, sliced
  • Spiceology SPG Blend
  • Spiceology Game Changer Rub by Chef Jean-Paul

Also works with

Any gamebird

Preparation

  1. Season duck breasts on both sides with Game Changer Rub.
  2. In a large cast-iron pot, add reserved bacon drippings and duck breast in a single layer, skin side down.
  3. Render duck fat and brown in the pot. Flip duck breast as needed to achieve browning on all sides.
  4. Once duck fat has rendered and breast has browned, remove from pot and set aside. Continue this process until all of the breasts are rendered and caramelized.
  5. In the hot fat, add the bacon and render the fat down on medium-high heat until bacon is cooked. Remove from the pot and set aside.
  6. Add mushrooms to the fat. Brown mushrooms on medium-high heat for 10 minutes. Remove and set aside.
  7. Add onions and garlic to the pot and brown. Cook at medium-high heat until onions begin to turn golden on the edges.
  8. Turn heat to high and add orange juice, stock, peeled satsumas, vinegar, and bay leaves, along with the cooked duck, bacon, and mushrooms.
  9. Season lightly with Spiceology SPG.
  10. Stir until ingredients are mixed well together. Bring the mixture up to a boil, cover with a lid, and reduce to a simmer.
  11. Cook until ducks begin to become tender, about 1.5 hours depending on species, size, and freshness of ducks.
  12. Remove the lid and cook gently, stirring softly and occasionally, being careful not to break down the ducks.
  13. Use a cooking spoon or ladle to remove any excess grease.
  14. Reduce the liquid for another 30 to 45 minutes until gravy is thickened.
  15. Finish dish with green onions, splash of vinegar or hot sauce, and season with Spiceology SPG.
  16. Serve over steamed white rice.
Chef’s notes

This recipe comes from Episode 2 of Duck Camp Dinners featuring professional chef and hunter Jean-Paul Bourgeois. You can catch every episode of Duck Camp Dinners here.

This pot of Franco-Cajun goodness is a duck camp favorite at the Hobo Hilton. It's been said that if it grows together it goes together and this recipe is a perfect example of that mantra. Louisiana navels and satsumas are combined with fresh duck, duck stock, bacon, and mushrooms, making for a pot of stew that you'll never forget.

Ingredients

  • 18 breasted duck, skin on
  • 2 lbs. bacon
  • 2 oz. reserved bacon drippings
  • 4 cups yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups mushrooms, quartered
  • 4 cups orange juice
  • 4 cups duck or chicken stock
  • 2 bay leaves
  • 12 satsumas (seedless mandarins), peeled and left whole
  • 2 oz. vinegar (apple cider, distilled, white, or red)
  • 2 cups green onion, sliced
  • Spiceology SPG Blend
  • Spiceology Game Changer Rub by Chef Jean-Paul

Also works with

Any gamebird

Preparation

  1. Season duck breasts on both sides with Game Changer Rub.
  2. In a large cast-iron pot, add reserved bacon drippings and duck breast in a single layer, skin side down.
  3. Render duck fat and brown in the pot. Flip duck breast as needed to achieve browning on all sides.
  4. Once duck fat has rendered and breast has browned, remove from pot and set aside. Continue this process until all of the breasts are rendered and caramelized.
  5. In the hot fat, add the bacon and render the fat down on medium-high heat until bacon is cooked. Remove from the pot and set aside.
  6. Add mushrooms to the fat. Brown mushrooms on medium-high heat for 10 minutes. Remove and set aside.
  7. Add onions and garlic to the pot and brown. Cook at medium-high heat until onions begin to turn golden on the edges.
  8. Turn heat to high and add orange juice, stock, peeled satsumas, vinegar, and bay leaves, along with the cooked duck, bacon, and mushrooms.
  9. Season lightly with Spiceology SPG.
  10. Stir until ingredients are mixed well together. Bring the mixture up to a boil, cover with a lid, and reduce to a simmer.
  11. Cook until ducks begin to become tender, about 1.5 hours depending on species, size, and freshness of ducks.
  12. Remove the lid and cook gently, stirring softly and occasionally, being careful not to break down the ducks.
  13. Use a cooking spoon or ladle to remove any excess grease.
  14. Reduce the liquid for another 30 to 45 minutes until gravy is thickened.
  15. Finish dish with green onions, splash of vinegar or hot sauce, and season with Spiceology SPG.
  16. Serve over steamed white rice.
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Duck à l'Orange

Recipe by: Jean-Paul Bourgeois
Duck à l'Orange
  • Course

    Main

  • Duration

    2 ½ hours

  • Serves

    9 to 10
Chef’s notes

This recipe comes from Episode 2 of Duck Camp Dinners featuring professional chef and hunter Jean-Paul Bourgeois. You can catch every episode of Duck Camp Dinners here.

This pot of Franco-Cajun goodness is a duck camp favorite at the Hobo Hilton. It's been said that if it grows together it goes together and this recipe is a perfect example of that mantra. Louisiana navels and satsumas are combined with fresh duck, duck stock, bacon, and mushrooms, making for a pot of stew that you'll never forget.

Ingredients

  • 18 breasted duck, skin on
  • 2 lbs. bacon
  • 2 oz. reserved bacon drippings
  • 4 cups yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups mushrooms, quartered
  • 4 cups orange juice
  • 4 cups duck or chicken stock
  • 2 bay leaves
  • 12 satsumas (seedless mandarins), peeled and left whole
  • 2 oz. vinegar (apple cider, distilled, white, or red)
  • 2 cups green onion, sliced
  • Spiceology SPG Blend
  • Spiceology Game Changer Rub by Chef Jean-Paul

Also works with

Any gamebird

Preparation

  1. Season duck breasts on both sides with Game Changer Rub.
  2. In a large cast-iron pot, add reserved bacon drippings and duck breast in a single layer, skin side down.
  3. Render duck fat and brown in the pot. Flip duck breast as needed to achieve browning on all sides.
  4. Once duck fat has rendered and breast has browned, remove from pot and set aside. Continue this process until all of the breasts are rendered and caramelized.
  5. In the hot fat, add the bacon and render the fat down on medium-high heat until bacon is cooked. Remove from the pot and set aside.
  6. Add mushrooms to the fat. Brown mushrooms on medium-high heat for 10 minutes. Remove and set aside.
  7. Add onions and garlic to the pot and brown. Cook at medium-high heat until onions begin to turn golden on the edges.
  8. Turn heat to high and add orange juice, stock, peeled satsumas, vinegar, and bay leaves, along with the cooked duck, bacon, and mushrooms.
  9. Season lightly with Spiceology SPG.
  10. Stir until ingredients are mixed well together. Bring the mixture up to a boil, cover with a lid, and reduce to a simmer.
  11. Cook until ducks begin to become tender, about 1.5 hours depending on species, size, and freshness of ducks.
  12. Remove the lid and cook gently, stirring softly and occasionally, being careful not to break down the ducks.
  13. Use a cooking spoon or ladle to remove any excess grease.
  14. Reduce the liquid for another 30 to 45 minutes until gravy is thickened.
  15. Finish dish with green onions, splash of vinegar or hot sauce, and season with Spiceology SPG.
  16. Serve over steamed white rice.