Friday, March 7, 2008

Duck à l'Orange

Servings: 2 people


1 fresh duck
salt and pepper
1/2 orange, cut into 4 pieces
1 lemon, cut into 6 pieces
100 ml red wine vinegar
56 g sugar
450 ml dark duck stock or chicken stock
75 ml Grand Marnier
28 g butter
zest of 2 confited oranges
juice of 1/2 orange
juice of 1/2 lemon
2 oranges, peeled and segmented


Preheat the oven to 130 degrees. Wash the insides of the duck and season with salt and pepper. Place the 4 orange pieces and the 6 lemon pieces inside the cavity. With kitchen string, truss the duck - legs up tight against the body. Get rid of the wing tips - they scorch.

Place the duck in a roasting pan and cook for 25 minutes at 130 degrees.

In a saucepan, combine the vinegar and sugar and bring to the boil. Using a wet pastry brush to keep the sugar from hardening on the sides of the pan, continue to cook until the sugar has completely dissolved and the liquid has the consistency of a light caramel. Remove from the heat and stir in your stock. Do this VERY gradually and carefully. The stock could come up in a boiling foam and scald the living hell out of you if you're not careful.

Simmer the sauce for 45 minutes on low heat.
Discard the excess fat from the roasting pan. Place the now greaseless pan over high heat and add the Grand Marnier. When you've scraped up all that duck goodness, pour it into the simmering sauce.

Simmer until reduced by half, then strain through a fine strainer into a small saucepan.

Season the sauce with salt and pepper to taste and bring to boil. Whisk in the butter and add the confited orange zest, orange juice and lemon juice.

Remove from the oven and cool to room temperature.
Crank up the oven heat to 180 degrees. Place the duck back in the pan, but this time, elevate it from the bottom with a wire rack. Cook in the oven for about 1 hour and 15 minutes, until the skin is crispy and deep, golden brown.
Remove the duck from the oven and allow it to rest.

On the serving platter, arrange the orange segments around the duck, and pour the sauce over and around it. Carve the duck like a chicken, but expect less meeat. One duck will feed two reasonably hungry adults.

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