Pato a la Naranja

Tender, juicy duck with a golden skin. The sauce is glossy and smooth, striking a precise balance between citrus acidity and the depth of a reduced stock.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 582
• Protein: 58 g
• Carbs: 33 g
• Fat: 20 g

Ingredients

• 1.2 kg Smoked duck breast ( cut into pieces )
• 3 piece Citrus sinensis (L.) Osbeck ( segmented )
• 250 ml Orange juice
• 50 g White sugar
• 50 ml Red wine vinegar
• 1 piece Onion ( finely chopped )
• 2 piece Thyme ( fresh sprigs )
• 30 g Minimum butter sweet ( cold, diced )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Duck stock

Instructions

1. Preparing the duck

   Score the duck skin in a crosshatch pattern with a knife tip. Be careful not to cut into the meat. Season all sides generously with grey sea salt.

2. Browning and rendering fat

   Start cooking in a cold pan, skin-side down. Let the fat render over medium heat until the skin is crispy and deep amber. Remove excess fat, then sear the meat side for 2 minutes.

3. The gastrique

   In a small saucepan, melt the white sugar until it reaches a light caramel color. Deglaze immediately with red wine vinegar. Boil until the sugar crystals are fully dissolved.

4. Reducing the sauce

   Pour the orange juice and duck stock over the gastrique. Add sliced onion and thyme. Reduce over high heat until the sauce becomes syrupy and coats the back of a spoon.

5. Finishing and mounting

   Place the duck back into the sauce to finish cooking. At the last moment, off the heat, whisk in cold butter to emulsify the sauce and give it its final gloss.

Chef's tips

• Don't throw away the rendered duck fat: strain it and keep it in the fridge for roasting potatoes.
• The secret is in the gastrique: if the caramel is too dark, it will be bitter. Aim for a hazelnut color.

Storage

Store for 48h in the fridge. Reheat gently in a saucepan to avoid breaking the sauce.