📝 About This Recipe
Transport your senses to a Parisian bistro with this quintessential French masterpiece, featuring a perfectly roasted duck cloaked in a sophisticated 'Sauce Bigarade.' This dish strikes a sublime balance between the rich, succulent fat of the poultry and the bright, bittersweet acidity of citrus and Gastrique. It is a timeless celebration of French technique that transforms humble ingredients into a luxurious, gold-standard centerpiece.
🥗 Ingredients
The Duck
- 5-6 lbs Whole Pekin or Muscovy Duck (giblets removed, patted very dry)
- 2 teaspoons Kosher Salt (to season the cavity and skin)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 Orange (halved, for the cavity)
- 4 sprigs Fresh Thyme
The Gastrique (Sauce Base)
- 1/3 cup Granulated Sugar
- 1/4 cup Red Wine Vinegar (high quality)
- 1 cup Fresh Orange Juice (strained, about 3-4 oranges)
The Sauce and Finish
- 2 cups Duck or Beef Stock (unsalted, high-quality brown stock)
- 2 tablespoons Grand Marnier or Cointreau (orange liqueur)
- 2 tablespoons Orange Zest (julienned and blanched)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1 teaspoon Cornstarch (mixed with 1 tsp water (optional for thickness))
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Remove the duck from the refrigerator 30 minutes 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, focusing on the fatty areas around the breast and thighs. Be careful to only pierce the fat, not the meat itself.
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3
Season the cavity with salt and pepper, then stuff with the halved orange and thyme sprigs. Truss the legs with kitchen twine for even cooking.
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4
Place the duck breast-side up on a rack in a roasting pan. Roast for 15 minutes at 425°F to start the browning process, then reduce the heat to 350°F (175°C).
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5
Continue roasting for about 1 hour and 15 minutes. Every 30 minutes, carefully drain the rendered fat from the pan into a heat-proof jar (save this liquid gold for roasting potatoes!).
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6
While the duck roasts, blanch the julienned orange zest in boiling water for 1 minute, then shock in cold water. This removes the bitterness.
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7
Prepare the Gastrique: In a heavy-bottomed saucepan, combine the sugar and 2 tablespoons of water. Cook over medium heat without stirring until it turns a deep amber caramel color.
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8
Carefully deglaze the caramel with the red wine vinegar. It will steam and harden slightly; whisk over low heat until the caramel dissolves into the vinegar.
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9
Add the orange juice and stock to the gastrique. Bring to a boil, then simmer until the liquid is reduced by half and coats the back of a spoon (about 15-20 minutes).
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10
Once the duck reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, remove it from the oven and let it rest on a cutting board for 15-20 minutes.
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11
Finish the sauce: Whisk the orange liqueur and blanched zest into the reduced sauce. For a glossy finish, whisk in the cold butter one cube at a time off the heat.
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12
Carve the duck by removing the breasts and legs. Arrange on a warmed platter, spoon a generous amount of sauce over the meat, and garnish with extra orange segments.
💡 Chef's Tips
Always pat the duck skin extremely dry with paper towels to ensure maximum crispiness. Don't skip the pricking process; it allows the thick layer of subcutaneous fat to render out, preventing a greasy bird. If your sauce is too thin, use the cornstarch slurry, but a traditional reduction is always more flavorful. Use a 'Bitter' or Seville orange if available for a more authentic, less cloying flavor profile.
🍽️ Serving Suggestions
Pair with a medium-bodied Pinot Noir or a classic French Pomerol to cut through the richness. Serve alongside Pommes Purée (creamy mashed potatoes) to soak up the exquisite orange sauce. Roasted haricots verts with toasted almonds provide a fresh, crunchy contrast to the succulent meat. A side of wild rice pilaf with dried cranberries complements the fruity notes of the dish.