Duck a l'Orange
A showpiece of French haute cuisine: roasted duck with lacquered, crackling skin served with a bittersweet orange gastrique that balances richness with citrus brightness. Plan ahead: the duck should air-dry uncovered in the refrigerator overnight for the crispiest skin.
Ingredients
- 5 lbs whole duck (Pekin or Moulard), giblets removed, patted dry
- 3 navel oranges, zested and juiced
- 1 navel orange (for stuffing cavity), halved
- 1/4 cup granulated sugar
- 1/4 cup red wine vinegar
- 2 cups low-sodium chicken stock (or duck stock)
- 1/4 cup Grand Marnier or Triple Sec
- 2 tbsp unsalted butter, cold, cut into cubes
- 2 tsp cornstarch
- 2 tbsp honey
- 4 sprigs fresh thyme sprigs
- 1 head garlic head, halved crosswise
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
Instructions
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1
The day before, score the whole duck (Pekin or Moulard) skin in a crosshatch pattern. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Refrigerate uncovered overnight to dry the skin.
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2
Remove the duck from the fridge 30 minutes before cooking. Preheat oven to 375°F. Stuff the cavity with 1 halved navel orange (for stuffing cavity), 4 sprigs fresh thyme sprigs sprigs, and 1 head halved crosswise garlic head.
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3
Prick the duck skin all over with a fork (especially around the thighs and back) to help render the fat. Place breast-side up on a rack in a roasting pan. Roast for 1 hour.
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4
While the duck roasts, make the gastrique: combine 1/4 cup granulated sugar and 1/4 cup red wine vinegar in a heavy saucepan over medium heat. Cook without stirring until the caramel turns amber. Carefully add 2 cups low-sodium chicken stock (or duck stock). Add the juice from 3 navel oranges and stir. Simmer 5 minutes.
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5
Stir 2 tsp cornstarch with 1 tablespoon cold water until smooth, then whisk into the sauce. Add 1/4 cup Grand Marnier or Triple Sec and simmer until the sauce lightly coats a spoon, about 3-4 minutes. Remove from heat. Whisk in cold 2 tbsp cold, cut into cubes unsalted butter until glossy. Season with salt and pepper. Keep warm.
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6
Mix 2 tbsp honey with 1 tablespoon orange juice. After the first hour of roasting, brush the duck with the honey-orange glaze. Continue roasting for 30-45 minutes, glazing once more, until the skin is deep mahogany and crackling and the duck reaches 165°F (74°C) in the thickest part of the thigh.
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7
Rest the duck for 15 minutes before carving. Discard the cavity stuffing.
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8
Carve the duck: remove the legs and thighs, then slice the breast. Arrange on a platter. Spoon orange gastrique over the duck; serve the rest alongside. Garnish with navel oranges zest.