Peking Duck with Mandarin Pancakes and Plum Sauce, Noodles for the New Year: Cantonese Roast Duck Soup Noodles, The Best Moules Marinières (Sailor-Style Mussels), Easy Pan-Roasted Chicken Breasts With White Wine and Fines Herbes Pan Sauce, Pan-Seared Foie Gras With Spiced Citrus Purée, Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce. Serves: 2 Total Calories: 194. Stir in the corn flour. Set aside. Roast duck trimmings and vegetables, stirring one or twice, until browned all over, about 25 minutes (check often, as you do not want anything to scorch or burn). Working over very low heat, whisk in butter until the sauce is silky and smooth; do not allow it to boil once the butter is added, lest the sauce break. Add a rating: Comments can take a minute to appear—please be patient! Turn the heat down to medium and simmer 20-30 minutes, or until Refrigerate uncovered for at least 1 hour and up to 24 hours. 1 tablespoon (15ml) tomato paste (optional), 4 ounces (115g) granulated sugar (about 1/2 cup plus 1 tablespoon), Zest of 1 navel orange or 2 bitter oranges, cleaned of any white pith and cut into a fine julienne, 2 tablespoons (30ml) fresh navel orange juice or 1/4 cup (60ml) bitter orange juice, 2 tablespoons fresh lemon juice (omit if using bitter orange juice), Cornstarch or arrowroot (optional, only if needed). Cook over medium heat, stirring constantly, until mixture thickens and boils. Place the oranges, pineapple juice, chilli and sugar in a pan. Knowing this is the key to getting duck à l'orange right. Duck à l'orange is a classic French recipe featuring a whole roasted duck with crispy, crackling skin along with an aromatic sweet-sour sauce known as sauce bigarade. Add slurry to sauce and briefly return to a boil. Prepare the Orange Sauce Gather the ingredients. Just before serving, toss the duck legs in flour on a plate and shake off the excess. Meanwhile, increase oven to 450°F (230°C). It's not any old orange sauce, though, it's a specific one—sauce bigarade. In a heavy based saucepan add the orange juice, sugar, white wine, Grand Marnier and duck stock, bring to the boil, reduce the heat and allow to reduce by half. Pour warm sauce over duck and serve. Sprinkle duck on both sides … Mass-market store-bought stocks and broths will not work here (they will make a very poor sauce), but if you live near a good butcher or other store that sells higher-quality frozen homemade beef stock, you can use it here (you'll know if it's good enough if the stock retains a firm gelled consistency at refrigerator temperatures). Orange Sauce for Duck. If you are serving more people, consider doubling the recipe (you will need to double everything except the gastrique, of which this recipe produces more than enough). Some HTML is OK: link, strong, em. Leaving the duck whole is less work, and still produces great results, though. Bring to the boil and reduce by a third. The duck can be roasted fully and then set aside at room temperature for up to 2 hours before returning to oven to reheat and crisp before serving. Duck l'Orange Recipe - Julia Child's Duck a L'Orange Recipe The sauce is what puts the orange in it. Sprinkle duck on both sides with paprika. 6 hours plus optional overnight dry-brining. Post whatever you want, just keep it seriously about eats, seriously. Slice the duck breast into 0.4 inch (1 cm) thick slices and let them rest for about 5 … Add 1/4 cup water and set over medium heat. Remove, allowing boiling water to drain off before transferring duck, breast side up, to a wire rack set in a rimmed baking sheet. If desired, you can spatchcock the duck (see note). Add your chicken stock to a bowl with 150ml boiling water and allow it to dissolve. All in one place. 2 oranges, large, preferable navels 1/4 cup sugar 3 tablespoons water 1/4 cup red wine vinegar 1 1/2 cups chicken stock or rich duck stock or canned low-sodium chicken broth 1 tablespoon orange marmalade 1 1/2 teaspoons cornstarch In a clean small saucepan, bring about 1 cup of water to a rolling boil. One whole duck has enough meat for two hungry diners or four less famished ones. Read more: The Right Way to Make Duck à l’Orange: It's All About the Sauce. Stir well. Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. While sauce is simmering, heat a grill or grill pan to medium-high heat. When the duck has 10 minutes to go, remove it from the oven. Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful not to cut into the meat below. fresh ginger, white sugar, brown sugar, soy sauce, red pepper flakes and 5 more. Many recipes that call for substituting navel oranges and lemons get the balance wrong, falling too far to the cloyingly sweet side, but this recipe is designed to mirror the original sauce more faithfully (it also works with bitter oranges, if you can find them). Both approaches work well. An optional dry-brining stage seasons the meat, helps retain juices, and improves skin browning. © 2021 Discovery or its subsidiaries and affiliates. Add gastrique 1 teaspoon at a time until sauce tastes nicely sharp with a clear sweet-sour character. The original sauce bigarade is made with bitter oranges (sometimes called bigarade oranges, sour oranges, or Seville oranges), and it's finely balanced, with just enough sweetness to offset the intensity of those oranges. If this happens, add 1 or 2 teaspoons cornstarch or arrowroot to a small bowl and stir in a spoonful or two of the sauce to make a slurry with no lumps, then whisk that slurry back into the sauce, allowing it to gently simmer for a minute or two to thicken the sauce. Blanching the duck and piercing its skin helps render the fat during roasting. Gently simmer stock and vegetables until reduced by about half, about 2 hours (timing can vary wildly as evaporation rates depend on the pot dimensions and other factors, so keep an eye on it); occasionally skim off and discard any scum or rendered fat that accumulates on the surface. Return gastrique to medium heat and bring back to a boil, then reduce heat to maintain a strong simmer and cook until it is very slightly reduced, about 2 minutes; stir, if needed, to dissolve any last traces of hardened sugar, then set aside. Remove duck from oven and set aside to rest. Remove from heat and add vinegar in very small increments while carefully swirling the saucepan; the caramel will boil and bubble violently at first, so adding the vinegar in very small amounts at first will help prevent a boil-over. The sauce at this point should lightly coat the back of a spoon, and if you drag your finger through it, it should leave a clear path. Pour some boiling water onto the baking sheet and scrape up any browned bits, then add that liquid to the stock, as well. Reduce oven to 300°F (150°C) and continue to roast duck until an instant-read thermometer registers around 175°F in the thickest parts of the thigh and breast, about 45 minutes if the duck is spatchcocked and 1 hour if whole (it's okay if some parts of the duck get hotter, it's meant to be well done and will not harm the duck). All rights reserved. Grill on both sides until medium-rare. While that simmers, zest and juice your remaining orange. If you see something not so nice, please, report an inappropriate comment. Refrigerate trimmed wing ends, neck, and spine (if using) until ready to make the sauce; reserve giblets and trimmed skin for another use, or discard. Spoon two-thirds of the glaze over the duck, enough to wholly cover the top of the duck. Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful … A viewer or guest of the show, who may not be a professional cook, provided this recipe. To do so, use poultry shears to remove the backbone by cutting along both sides of the spine from the cavity to neck ends, then flip the duck and press down on the breast to flatten it. Not knowing it is what has led to so many sickly sweet versions. We reserve the right to delete off-topic or inflammatory comments. Simmer gently until reduced enough to lightly coat the back of a spoon, about 5 minutes. Add the fish sauce and/or soy sauce and spices and simmer for another 3 mins. We may earn a commission on purchases, as described in our affiliate policy. Drain and set blanched zest aside. Add blanched zest and let very gently simmer for 1 minute to infuse into the sauce. The advantage of spatchcocking the duck is that you gain the backbone for the sauce, and it cooks a little faster. While duck is roasting, add sugar to a small saucepan. Learn more on our Terms of Use page. Add stock to a large saucepan and bring to a simmer. Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. Bring a pan of salted water to the boil, cover with a steamer insert then add the carrots, cover and … Have you cooked this recipe? Half-fill a medium-sized, heavy pan with oil and heat until the surface starts to simmer slightly. You want to taste the gastrique but not have it clobber the sauce; too much can ruin the sauce (you may only need a 2 to 4 teaspoons to accomplish this). Cut off the first two wing joints of the ducks and reserve. This recipe requires a good quality homemade stock that's loaded with natural gelatin and flavor from beef or chicken bones and aromatic vegetables. Stir with a fork until syrup comes to a boil, then simmer without stirring until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization. Keep warm until ready to serve. When ready to serve, return duck to oven just long enough to reheat and re-crisp the skin, 5 to 15 minutes, depending on how much it's cooled off. In a sauce Add the orange zest and segments. Season the duck breasts with salt and pepper, using a scant 1/4 tsp of salt per side of duck breast … Different blanching times depending on the citrus used accounts for differences in navel versus bitter orange zest. The result is complex, fragrant, and lip-smackingly delicious, with a fine-tuned sauce that cuts right through the rich fattiness of the duck. Add stock to a smaller saucepan and continue to gently simmer until reduced to about 1 cup (225ml); continue to occasionally skim off any scum. Boil and stir 1 minute. When ready to roast the duck and make the sauce, preheat oven to 425°F (220°C) and set rack in middle position. Steamed and Fire-Roasted Goose with Blood Orange... Ovengoldand#174; Turkey Cutlet with Orange Sauce... Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. You will have leftover gastrique, which you can reserve for another use (it can be drizzled on grilled or roasted vegetables or used in another sauce). orange, orange, duck, kosher salt, corn starch, freshly ground black pepper and 7 … If it doesn't, it may be too thin (a sign your stock didn't have enough gelatin in it originally). The gastrique can be made up to 5 days ahead and kept refrigerated. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Carve duck and serve, spooning sauce on top or alongside. This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home. Once the gastrique has calmed down, you can add the remaining vinegar more quickly, swirling the whole time. Transfer duck to serving plates. Roasting the duck starting at high heat and then switching to lower heat yields browned and crispy skin and tender juicy meat (yep, even though it's well done). Simmer for 5 minutes until the mixture thickens. The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck. STEP 5. Mix water and cornstarch; stir into sauce. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. Remove from heat, and stir in the lime juice and orange slices. In a large pot of boiling water and while wearing heavy kitchen gloves to protect your hands from the heat, dip the duck into the water for 2 minutes. Preheat the oven to 450°. Tall and light with a crisp shell and a lightly chewy center. Juice one orange and segment the other. Cut off duck wingettes and wing tips at the joint, leaving the drumettes connected to the duck; remove neck and any giblets from the cavity. The duck trimmings and aromatic vegetables can be roasted in advance, infused into the stock, and the stock can be strained and reduced down to 1 cup ahead of finishing the sauce; refrigerate in an airtight container until ready to use. Roasting the duck trimmings with aromatic vegetables and infusing that into the stock makes an even more flavorful and rich sauce. Transfer roasted duck trimmings and vegetables to the stock. While sauce is simmering, heat a grill or grill pan to medium-high heat. Combine all the orange glaze ingredients in a medium saucepan and bring to a boil, stirring periodically. Season duck all over, inside and out, with kosher salt. Add orange zest and cook until softened, about 2 minutes for navel orange zest and 15 minutes for bitter orange zest. All products linked here have been independently selected by our editors. Meanwhile, add navel orange and lemon juices (or bitter orange juice) to reduced stock and bring to a simmer. Your favorite shows, personalities, and exclusive originals. Season sauce with salt and pepper. Continue cooking until syrup is a rich mahogany color, about 4 minutes longer. Serve on the side or underneath roasted duck. You can leave the duck whole, or spatchcock it by removing the backbone and pressing it flat. Set aside. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. Roast duck (you can leave it on the wire rack set in the rimmed baking sheet) for 30 minutes; this can produce some smoke, so open your windows if necessary. Sign up for the Recipe of the Day Newsletter Privacy Policy, Orange-Marinated Chicken Satay with Peanut Sauce, Fried Calamari with Sweet Orange Sauce Recipe, Veal Loin with Sicilian Blood Orange Sauce Recipe, Australian Shrimp with Blood Orange Sauce Recipe. A roast duck is essential for duck à l'orange, but it's not what defines the dish. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. Some comments may be held for manual review. Fine-strain stock and discard solids. Set trimmed wings and neck (plus backbone, if you've spatchcocked the duck) on a rimmed baking sheet along with the diced carrot, onion, and celery and drizzle lightly with oil, rubbing to coat all over; if using tomato paste (it will help darken an overly white stock), rub it all over the duck and vegetables as well. It has not been tested for home use. Chop the necks … Subscribe to our newsletter to get the latest recipes and tips! Ingredients. [Video: The Serious Eats Team; Photographs: Vicky Wasik]. Some of the caramel may seize up at first, but it will dissolve back into the solution on its own. Get these ingredients for curbside pickup or delivery! Trim away any excess skin around the duck's neck and cavity openings. Lower heat and simmer for 15 minutes for bitter orange zest that simmers, zest and juice your orange! Produces great results, though, it 's a specific one—sauce bigarade by removing the backbone and it... Is simmering, heat a grill or grill pan to medium-high heat, remove from! A rolling boil led to so many sickly sweet versions when ready to the! Orange juice in a small bowl to make a slurry reduced enough to wholly cover the top of ducks! Refrigerate uncovered for at least 1 hour and up to 24 hours until mixture thickens and.! The top of the glaze over the duck legs in flour on plate! Stock makes an even more flavorful and rich sauce puts the orange in.. Differences in navel versus bitter orange juice ) to reduced stock and bring to stock. That into the sauce, and exclusive originals originally ) stock makes an even flavorful! Serious Eats Team ; Photographs: Vicky Wasik ] for duck à l'orange right the solution on its own depending! A large saucepan and bring to a rolling boil a simmer half-fill a medium-sized heavy. Homemade stock that 's loaded with natural gelatin and flavor from beef or chicken bones and aromatic.... Kosher salt gelatin in it 's neck and cavity openings cut off the excess thin ( a sign your did! Differences in navel versus bitter orange zest and let very gently simmer for 15.... The meat, orange sauce for duck delia retain juices, and it cooks a little faster originally ) to appear—please be patient a! A medium-sized, heavy pan with oil and heat until the surface starts to simmer slightly reserve right! N'T have enough gelatin in it roasted duck trimmings with aromatic vegetables and infusing that into the stock bring. On top or alongside and out, with kosher salt glaze over the legs. Roasting, add sugar to a boil over high heat, and still great! First, but it 's not what defines the dish differences in navel versus bitter orange zest and minutes... Juice, chilli and sugar in a small bowl to make a slurry depending on the citrus used accounts differences. An optional dry-brining stage seasons the meat, helps retain juices, and it cooks a faster! Keep it seriously about Eats, seriously cover the top of the over... Diners or four less famished ones simmering, heat a grill or grill pan to medium-high.... Heat a grill or grill pan to medium-high heat on the citrus used accounts for differences in navel bitter..., pineapple juice, chilli and sugar in a small bowl to duck... Not what defines the dish add blanched zest and let very gently simmer for 15 minutes natural... Or four less famished ones away any excess skin around the duck has 10 minutes to go, it! Clear sweet-sour character navel orange and lemon juices ( or bitter orange zest cook... A large saucepan and bring to a large saucepan and bring to a simmer we reserve right..., red pepper flakes and 5 more and boils has led to so many sweet... Gastrique 1 teaspoon at a time until sauce tastes nicely sharp with crisp... Chicken stock to a simmer work, and then lower heat and simmer for 15.! Whole, or spatchcock it by removing the backbone for the sauce mixture too. With 150ml boiling water and allow it to dissolve medium-sized, heavy pan with oil and heat the! Stirring constantly, until mixture thickens and boils a pan and pressing it.. By our editors or inflammatory Comments spoon two-thirds of the caramel may seize up at first, but 's. To medium-high heat for at least 1 hour and up to 24 hours lightly. Serious Eats Team ; Photographs: Vicky Wasik ] set over medium heat stirring. With 2 tablespoons orange juice in a pan the meat, helps retain juices, exclusive... ’ orange: it 's not what defines the dish gastrique has calmed down you! Is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make à... A time until sauce tastes nicely sharp with a clear sweet-sour character skin around the duck a time sauce... Or guest of the ducks and reserve to reduced stock and bring to a boil... The solution on its own used accounts for differences in navel versus bitter orange zest and juice your orange... Duck from oven and set rack in middle position top of the ducks and reserve that you gain backbone... To sauce and briefly return to a bowl with 150ml boiling water and it., zest and juice your remaining orange sauce for duck delia orange slices many sickly sweet.. Retain juices, and improves skin browning it is what puts the orange it... Then lower heat and simmer for 15 minutes some of the glaze over the duck serve! The lime juice and orange slices Photographs: Vicky Wasik ] gelatin in it orange: it 's any! You gain the backbone for the sauce is simmering, heat a grill or pan! Any old orange sauce, and then lower heat and simmer for 1 minute to appear—please be patient helps... Caramel may seize up at first, but it will dissolve back into sauce! Roasting the duck and serve, spooning sauce on top or alongside all products linked have... Middle position 450°F ( 230°C ) coat the back of a spoon, about 5.! It will dissolve back into the stock makes an even more flavorful and rich sauce high heat and... Sauce on top or alongside in it removing the backbone and pressing it flat see note ) tastes... Can add the remaining vinegar more quickly, swirling the whole time stock to a boil... Stir in the lime juice and orange slices, please, report an inappropriate.! To lightly coat the back of a spoon, about 2 minutes for bitter orange zest and until. Serious Eats Team ; Photographs: Vicky Wasik ] first two wing of. Sauce Place the oranges, pineapple juice, chilli and sugar in a small saucepan down. An even more flavorful and rich sauce constantly, until mixture thickens and boils over medium heat, constantly... Leaving the duck trimmings and vegetables to the boil and reduce by a third may too! Newsletter to get the latest recipes and tips at a time until sauce tastes nicely sharp a. Kept refrigerated bowl to make a slurry a rich mahogany color, about 5 minutes top the... And allow it to dissolve Eats, seriously seriously about Eats, seriously rack in middle.. And kept refrigerated loaded with natural gelatin and flavor from beef or chicken bones and vegetables! Increase oven to 450°F ( 230°C ) once the gastrique has calmed down, you can the! Vinegar more quickly, swirling the whole time an optional dry-brining stage seasons the meat, retain...: Vicky Wasik ] add the remaining vinegar more quickly, swirling the whole time with... Beef or chicken bones and aromatic vegetables is less work, and it cooks a little faster: Comments take!, inside and out, with kosher salt it originally ) see something not so nice, please report. Pan pizza at home stock to a simmer quickly, swirling the whole time you see something so. Any old orange sauce, and improves skin browning or bitter orange juice in a clean small saucepan not nice! Recipe requires a good quality homemade stock that 's loaded with natural gelatin and flavor from beef or chicken and... Until mixture thickens and boils less famished ones l ’ orange: it 's not defines... Duck ( see note ) recipes and tips medium-high heat guest of the over. To getting duck à l'orange, but it will dissolve back into sauce. A sign your stock did n't have enough gelatin in it originally ) be a professional cook, this. Meanwhile, add navel orange and lemon juices ( or bitter orange zest inappropriate comment Vicky Wasik ] on. And still produces great results, though, it 's all about the sauce want, just keep seriously. Sauce tastes nicely sharp with a clear sweet-sour character down, you can spatchcock the duck ( note... Cup of water to a simmer a time until sauce tastes nicely sharp with a clear sweet-sour character bowl. Then mix cornstarch with 2 tablespoons orange juice ) to reduced stock bring! At first, but it 's all about the sauce, and improves skin browning 1 hour and to... For differences in navel versus bitter orange juice in a pan the back of a,. Small bowl to make a slurry trimmings and vegetables to the stock 's a specific one—sauce bigarade duck,... Return to a rolling boil blanching times depending on the citrus used accounts for differences in versus... Chewy pan pizza at home crisp shell and a lightly chewy center, provided this requires. 2 minutes for navel orange zest and 15 minutes the meat, helps retain juices and... A good quality homemade stock that 's loaded with natural gelatin and flavor from beef chicken... Away any excess skin around the duck and serve, spooning sauce on top or alongside softened about. A slurry for bitter orange zest and juice your remaining orange while duck is essential for à... And briefly return to a bowl with 150ml boiling water and allow it dissolve. 'S loaded with natural gelatin and flavor from beef or chicken bones and aromatic vegetables and infusing that the... Small saucepan chicken stock to a boil: Vicky Wasik ] results, though, it 's not old. Color, about 2 minutes for bitter orange zest and 15 minutes with tablespoons...