Duck a l'Orange (a French classic)

It’s Duck à l'Orange time, baby! I was gifted a gorgeous duck from Hudson Valley Foie Gras and realized that I’d never tried making the classic French (and popular American) Duck a l’Orange, so this is my whack at it. This IS NOT my recipe, rather the work of the legendary @jaquespepinfoundation. If you aren’t familiar, Jacques is a French-American chef who’s cooked for the camera for many years. Jacques is one of my idols, not only for his master-level cooking ability and classic technique know-how, but because he was a pioneer of cooking on TV. Jacques has done so much for the people in the restaurant industry, for the people in his community (via his foundation) and, of course, helped pave the way for food video creators on the internet and beyond. Glasses up to you, Jacques. Bon Appetit, Happy Cooking. 🤘🏼 Adam

Yield: 4-6 people

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Duck a l'Orange (French Citrus Duck)

Ingredients

Duck

• 5-6 pound Duck, trimmed access fat
• Kosher Salt, to taste
• Water, to fill tray

Sauce

• 1 Tbsp Neutral Oil
• 1 medium Carrot, chopped
• 1 small Leek, white and pale parts only, chopped
• 1 small Onion, chopped
• 1 Tomato, seeded and chopped
• 2 Garlic cloves, smashed
• 1 sprig Fresh Thyme
• 2 Bay Leaves
• 2 Tbsp Tomato Paste
• 2 Tbsp All-purpose Flour
• 2 cups Chicken Stock
• 1/2 cup Dry White Wine

Gastrique

• 5 Oranges
• 1/4 cup Apple Cider Vinegar
• 1/4 cup Sugar

To Finish

• 1 Tbsp Grand Marnier (optional)
• 2 Tbsp Unsalted Butter, cold

Instructions

1. Preheat oven to 450F.
2. Prick ducks with pin all over, set on rack in roasting pan. Add water to the bottom of the pan to avoid scorching and smoking out your kitchen. Roast for 20 minutes, then reduce the heat to 350F and cook 30 minutes. Turn the duck and cook another 30 minutes.
3. Meanwhile, add oil to a sauce pan and add the wings, necks (and gizzards and hearts if you have them). Sear until browned then add the carrots, leeks, onions, tomato, garlic, thyme and bay leaf. Cook until softened, then add the flour and tomato paste. Stir and cook until a fond forms at the bottom of the pot then deglaze with the chicken stock and white wine. Bring to a simmer and cook for an hour.
4. Peel one orange into strips, cut out any white pith, then cut fine strips. Bland the strips for 2 minutes in boiling water, then shock in an ice bath, pat dry and set aside. Cut supremes with the remaining inside of the orange, do the same to another orange. Juice the remaining 3 oranges until you have a cup of juice then strain out the seeds and pith then set aside.
5. Add the sugar to a small sauce pan over medium-low heat then pour over the apple cider vinegar and cook until a pale caramel color is achieved. Carefully, gradually add in the orange juice and bring to a boil and reduce by a third. 5 minutes or so. Set aside.
6. Remove the duck from the oven and let rest for 20 minutes, uncovered.
7. Strain the duck sauce, add it back to a saucepan and carefully swirl in a third of the vinegar orange juice mixture, tasting as you add. Bring to a simmer, add the Grand Mariner, cut the heat and swirl in the cold butter.
8. Slice the duck thinly and serve with the sauce, garnish with orange zest strips and slices.

Adam's Notes

• The gastrique (sugar-vinegar mixture) is very strong. It’s sweet and acidic, so be careful adding it to your sauce. Add as little or as much as you think tastes good.
• Let the duck rest for optimal juiciness. Leave it uncovered or you run the risk of the skin drying out. Don’t worry. It won’t get cold.