📝 About This Recipe
A cornerstone of French Haute Cuisine, this dish achieves a sublime balance between the rich, succulent fat of roasted duck and the sharp, aromatic brightness of a classic Bigarade sauce. Traditionally served in the finest Parisian bistros, the secret lies in the 'gastrique'—a caramel-based reduction that transforms simple citrus into a complex, velvet-textured glaze. This recipe delivers a perfectly rendered, golden-crisp skin and a sophisticated flavor profile that is both nostalgic and profoundly elegant.
🥗 Ingredients
The Bird
- 5-6 lbs Whole Pekin or Muscovy Duck (giblets removed, patted very dry)
- 2 tablespoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 4 sprigs Fresh Thyme
- 1 Orange (halved, for the cavity)
The Gastrique and Sauce
- 1/3 cup Granulated Sugar
- 1/4 cup Sherry Vinegar (or red wine vinegar)
- 1 cup Fresh Orange Juice (strained)
- 1.5 cups Veal or High-Quality Beef Stock (unsalted, gelatinous)
- 2 tablespoons Grand Marnier (or Cointreau)
- 2 tablespoons Unsalted Butter (cold, cubed)
Aromatics and Garnish
- 2 pieces Oranges (zest removed in long julienne strips, flesh segmented)
- 1 piece Shallot (finely minced)
- 1 bunch Watercress (for plating)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Remove the duck from the refrigerator 1 hour before cooking to bring it to room temperature.
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2
Prick the duck skin all over with a sharp skewer or fork, especially around the thighs and breast, being careful not to pierce the meat. This allows the fat to render out effectively.
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3
Season the cavity with salt and pepper; stuff with the thyme sprigs and the halved orange. Truss the legs with kitchen twine and tuck the wings under the body.
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4
Generously salt the exterior and place the duck breast-side up on a rack in a roasting pan. Roast for 1 hour 15 minutes, or until the skin is golden and the internal temperature reaches 165°F (74°C).
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5
While the duck roasts, blanch the julienned orange zest in boiling water for 2 minutes, then drain. This removes the bitterness from the pith.
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6
Prepare the gastrique: In a heavy-bottomed saucepan over medium heat, melt the sugar with a tablespoon of water. Cook without stirring until it turns a deep amber caramel.
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7
Carefully deglaze the caramel with the vinegar (it will steam violently). Stir until the caramel dissolves, then add the orange juice and reduce by half.
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8
Add the stock and the minced shallots to the reduction. Simmer gently for 15-20 minutes until the sauce coats the back of a spoon.
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9
Once the duck is cooked, remove it from the oven and transfer to a carving board. Let it rest uncovered for at least 15-20 minutes.
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10
Strain the duck fat from the roasting pan (save it for potatoes!). Deglaze the pan with the Grand Marnier, scraping up the browned bits, and pour this liquid into your sauce.
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11
Stir the blanched zest and orange segments into the sauce. Remove from heat and whisk in the cold butter one cube at a time to create a glossy finish.
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12
Carve the duck by removing the legs and then slicing the breast meat into elegant medallions. Arrange on a warmed platter.
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13
Nap the duck generously with the orange sauce, ensuring each slice gets some zest and segments. Garnish with fresh watercress.
💡 Chef's Tips
Always use a high-quality, gelatinous stock; a thin canned broth will not provide the necessary body for a silk sauce. If the duck skin isn't crisp enough at the end, turn on the broiler for 2-3 minutes, but watch it like a hawk to prevent burning. Resting the duck is non-negotiable; it allows the juices to redistribute, ensuring the meat is tender and moist. For an even more authentic touch, use Seville (bitter) oranges if they are in season.
🍽️ Serving Suggestions
Pair with a classic Pommes Anna or buttery mashed potatoes to soak up the exquisite sauce. A side of honey-glazed heirloom carrots or braised endives provides a lovely earthy contrast. For wine, choose a medium-bodied Red Burgundy (Pinot Noir) or a dry Alsatian Riesling to cut through the richness. Serve on pre-warmed porcelain plates to maintain the temperature of the delicate gastrique.