Duck à l'Orange
Ingredients
- 1.2 kgSmoked duck breast (cut into pieces)
- 3 pcCitrus sinensis (L.) Osbeck (segmented)
- 250 mlOrange juice
- 50 gWhite sugar
- 50 mlRed wine vinegar
- 1 pcOnion (finely chopped)
- 2 pcThyme (fresh sprigs)
- 30 gUnsalted butter (cold, diced)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 mlDuck stock
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 48h in the fridge. Reheat gently in a saucepan to avoid breaking the sauce.
