Duck à l’Orange: A Gourmet Recipe for Home Cooks

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.
Prep Time 15 minutes
Cook Time 1 hour
resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Italian
Servings 2 people

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

Video

Keyword BBQ, cooking, foodie, greece, recipe
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