The vacation season is in full swing & on my menu this yr is a well-liked French duck dish: Duck à l’Orange! A roasted & crispy skinned entire duck served with a citrusy bigarade sauce. This recipe is fantastic for smaller vacation gatherings & an intimate Christmas dinner, when a complete turkey is simply too large.
Every duck serves between 3 to 4 friends, relying on the scale & sort of duck (purpose for a 5-pound duck). This recipe can simply be doubled to accommodate two geese. I like to recommend utilizing mallards or pintail geese, which yield a better fats content material & lend extra flavour to the meat. Though the standard recipe makes use of “bitter oranges” which will be difficult to seek out, this sauce makes use of common oranges & is loaded with citrus goodness. Suppose orange zest, freshly squeezed orange juice, orange bitters & orange liqueur!
For the sauce utilizing a retailer purchased beef inventory will work, however you probably have time to make a home made duck or beef inventory this effort will go a great distance. In any case, the sauce is the star of this dish! Lastly, for optimum crispiness on the pores and skin, the recipe requires rotating the duck few occasions all through the cooking course of to make sure it crisps & roasts evenly.
Have the merriest Christmas & happiest New Yr! xo
Duck à l’Orange
1 entire 5 pound mallard or pintail duck
2 giant oranges
Salt & pepper, to style
2 medium white onions, quartered
2 carrots, peeled & diced
2 stalks of celery, diced
3 sprigs of recent rosemary
4 tablespoons granulated sugar
1/3 cup high quality apple cider vinegar
1 cup freshly squeezed orange juice
2 cups low sodium beef, veal or duck inventory
1 tablespoon corn starch
3 tablespoons Grand Marnier
4 to six dashes orange bitters
2 tablespoons unsalted butter, room temperature
- Preheat the oven to 425(f) levels. Rigorously rating the duck pores and skin, guaranteeing to not reduce by the pores and skin into the meat.
- Fill a big pot with water & convey to a boil. Peel the zest off the oranges & thinly slice into strips. Supreme the oranges into segments & refrigerate till able to serve. Add the orange zest to the boiling water & blanch for 10 minutes.
- Take away the orange zest utilizing a strainer & switch to a paper towel. To the identical pot blanch the duck for 3 to five minutes. The pores and skin ought to visibly tighten up. For those who shouldn’t have a big sufficient pot, merely pour the boiling water over the duck within the sink.
- Take away the duck & pat dry with a paper towel. Season the pores and skin generously with salt & pepper.
- In a small roasting pan toss collectively the onions, carrots, celery, rosemary, salt & pepper. Place the duck on high of the greens breast aspect down & roast for 25 minutes.
- Decrease the warmth to 350(f) levels & rotate the duck breast aspect up. Cook dinner for an extra 45 to 50 minutes, till a thermometer inserted within the breast reaches 165(f) levels.
- Because the duck roasts, put together the sauce. To a saucepan over medium warmth add the sugar & vinegar. Simmer till the sugar begins to caramelize, about 5 minutes. Slowly whisk within the orange juice & inventory. Carry to a boil & let simmer till the flavours mend, about 10 minutes.
- Make a slurry with the cornstarch & add to the pot adopted by the orange zest. Proceed cooking till thickened, about 2 minutes.
- Take away from warmth. Whisk within the Grand Marnier, orange biters & butter. Season to style with salt.
- Spoon the sauce over the duck & garnish with orange segments. Slice & serve with extra sauce.