Duck à l'Orange: A Gourmet Recipe for Home Cooks
Prepare the succulent duck, accompanied by a sweet and tangy orange sauce that perfectly complements the rich meat. This recipe balances the robust flavors of duck with the freshness of orange, creating a harmonious blend that's sure to impress.
Ingredients
- 2 duck breasts
Sauce
- 1 L homemade chicken stock
- 250 ml homemade beef stock
- juice of 2 lemons 2 oranges and 1 grapefruit
- 3 pieces orange zest cut in Julianne style
Gastrique
- 100 ml sugar
- water to cover the sugar
- 130 ml red wine vinegar
Instructions
Sauce
- in a pot add 1 L of the homemade chicken stock
- add 250 ml of beef stock
- reduce it down it until becomes thick so you get a really nice base on the sauce
- once reduced add the squeezed fruit juice in the pot and bring it up to a simmer fro 5 to 10 minutes
- skim off using a spoon the yellow scum
Duck preparation
- take the duck breasts and score them through the skin like a cross pattern, don't cut too deep just through the skin
- season them with sea salt on the skin side only
- place it the fridge for 1 to 2 hours
- add the 3 pieces of orange zest in a pot with boiling water and boil it for 2 minutes, then transfer it into a bowl with ice water to cool it down immediately
Gastrique
- in a pot add 100 gram of sugar and a little bit of water, just enough so that it can dissolve the sugar
- Bring it up to medium-high heat and caramelise the sugar
- kill the heat and add slowly the 130 mL of red wine vinegar
- put it back on the heat and bring it back to a simmer so to be all combined
Duck cooking
- in a cold dry pan add skin side down the duck breasts and start the temperature on low flame so it starts rendering out the fat
- add 5 pieces of rosemary
- flip the breasts to cook on the other side as well
- transfer the ducks in a pyrex and place it in the oven, middle rack at 160℃-320℉ until it reaches internal temperature of 69℃-156.20℉
- foil them and let them rest for for 10 minutes
- add your sauce into the pan and use it to deglaze it
- add 3½ tsp of gastrique in the pan with the sauce
- add a pinch of salt and freshly cracked black pepper
- kill the heat and add the zest
- ready to serve