Chef JR Royol cooks ‘Duck a l’Orange’ | Farm To Table - video Dailymotion

GMA Network

Aired (January 19, 2025): From ‘Farm’ to ‘World-Class,’ Chef JR Royol puts his spin on the traditional culinary school dish–Duck a l’Orange.  For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM

Transcript

00:00When you enter culinary school, there are traditional dishes that you need to go through.

00:08One of them is Duck Alorange or Duck Orange.

00:12So, I'll just make my own version.

00:15It's a bit technical because there are a lot of components,

00:18specifically the sauce that you'll make.

00:21But this time, we'll make a simpler version.

00:26We'll make Duck Orange.

00:30So, this is our Taken Duck.

00:34It's farm-raised here in Farmi Sordani.

00:38So, before I tenderize it,

00:42because the traditional Duck Orange or Duck Alorange is roasted,

00:49this time, we'll just use a pressure cooker

00:51to make it easier, simpler, and more replicable.

00:55To make it more practical if you're planning to try it at home.

00:59One of the requirements of Duck Orange is for us to have a very nice broth.

01:06Because this will be the heart of our sauce.

01:11So, I'm making sure that this, especially the feet,

01:15which are full of collagen,

01:17and the head,

01:18will be included in tenderizing our duck dish.

01:23And then, we're just gonna toss in,

01:25of course, the garlic.

01:38Onions.

01:43And our bay leaves.

01:45Let's season it with salt,

01:48and our whole pepper.

01:56So, we'll just lock it, seal it,

01:59and then we're going to pressure cook this for at least an hour.

02:03And then, we'll return it, extract the sauce,

02:07and then we'll finish off the dish.

02:17So, we've tenderized and cooled our ducks.

02:23And we're just preparing the other components

02:25so that we can make and finish off our dish

02:28by using our stock for our sauce.

02:32This is our duck.

02:34So, of course, since it's Duck Orange,

02:37we will be using the orange juice.

02:40You could use the ready-to-drink concentrate,

02:49or I would prefer to use the fresh one

02:53because I can still get its rind.

02:55I will also use this to infuse more flavor

02:59and also as a garnish.

03:03So, this is the orange peel.

03:05We're just making thin slices,

03:11or what we call julienne.

03:19And also, as mentioned, the stock is very important here.

03:23For the sauce, we're just going to reduce the vinegar.

03:29We have onions here.

03:49So, the flavor profile that we're building here,

03:52as you can see, definitely, there's a bit of sourness,

03:56the umami, and the mouthfeel from the stock that we have made

04:00out of the ducks that we've boiled.

04:04And then, sweetness, we'll be adding here some honey.

04:07Also, for texture, so that our sauce looks good.

04:11And then, we will be finishing it off by adding some butter.

04:15Duck stock.

04:22And of course, our julienne orange peel.

04:30Let's also add some cloves of garlic.

04:46This is the orange juice.

05:00Adding in our honey.

05:03And then, we'll just add the butter to finish.

05:08Turn off the heat.

05:10So that it will look better.

05:15So, we'll just add the butter to finish.

05:18Turn off the heat.

05:20So that it will look better.

05:44Turn off the heat.

05:45Turn off the heat.

05:46Turn off the heat.

05:47Turn off the heat.

05:48Turn off the heat.

05:49Turn off the heat.

05:50Turn off the heat.

05:51Turn off the heat.

05:52Turn off the heat.

05:53Turn off the heat.

05:54Turn off the heat.

05:55Turn off the heat.

05:56Turn off the heat.

05:57Turn off the heat.

05:58Turn off the heat.

05:59Turn off the heat.

06:00Turn off the heat.

06:01Turn off the heat.

06:02Turn off the heat.

06:03Turn off the heat.

06:04Turn off the heat.

06:05Turn off the heat.

06:06Turn off the heat.

06:07Turn off the heat.

06:08Turn off the heat.

06:09Turn off the heat.

06:10Turn off the heat.

06:11Turn off the heat.

06:12Turn off the heat.

06:14Let's go surf, boys.

06:16Attack.

06:18So, you guys are here.

06:44Yeah.

06:45Yeah.

06:46Yeah.

06:47Yeah.

06:48Yeah.

06:49Yeah.

06:50Yeah.

06:51Yeah.

06:52Yeah.

06:53Yeah.

06:54Yeah.

06:55Yeah.

06:56Yeah.

06:57Yeah.

06:58Yeah.

06:59Yeah.

07:00Yeah.

07:01Yeah.

07:02Yeah.

07:03Yeah.

07:04Yeah.

07:05Yeah.

07:06Yeah.

07:07Yeah.

07:08Yeah.

07:09Yeah.

07:10Yeah.

07:11Yeah.

Chef JR Royol cooks ‘Duck a l’Orange’ | Farm To Table

Category

Transcript

Recommended