📝 About This Recipe
This quintessential French masterpiece balances the rich, succulent fat of roasted duck with a sophisticated bittersweet orange sauce known as 'Sauce Bigarade.' Originating from the grand traditions of Parisian gastronomy, this dish is a masterclass in the 'agrodolce' profile, cutting through decadence with bright citrus acidity. It is the ultimate centerpiece for a celebratory dinner, offering crispy skin and tender meat bathed in a glossy, jewel-toned glaze.
🥗 Ingredients
The Duck
- 5-6 pounds Whole Pekin Duck (giblets removed, patted very dry)
- 2 tablespoons Kosher Salt (for seasoning and drawing out moisture)
- 1 teaspoon Black Pepper (freshly cracked)
- 4 sprigs Fresh Thyme (for the cavity)
- 1 Orange (halved, for the cavity)
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)
- 1.5 cups Duck or Beef Stock (rich, unsalted brown stock)
- 2 tablespoons Grand Marnier (or Cointreau)
Aromatics and Finishing
- 2 tablespoons Orange Zest (julienned and blanched)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1 Shallot (finely minced)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Remove the duck from the refrigerator 1 hour before cooking to bring it to room temperature.
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2
Use a sharp skewer or needle to prick the duck skin all over, especially around the legs and breast. Be careful to pierce only the skin and fat, not the meat itself; this allows the fat to render out.
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3
Season the cavity with salt, pepper, thyme sprigs, and the halved orange. Truss the legs together with kitchen twine and tuck the wings under the back.
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4
Generously salt the exterior of the duck. Place it breast-side up on a rack set inside a roasting pan. Roast for 15 minutes at 425°F to start the browning.
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5
Reduce the oven temperature to 350°F (175°C). Continue roasting for about 60-70 minutes. Every 20 minutes, carefully spoon out the rendered fat from the pan to prevent smoking.
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6
While the duck roasts, blanch the julienned orange zest in boiling water for 1 minute, then drain. This removes the bitterness from the pith.
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7
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 color.
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8
Carefully whisk in the red wine vinegar (it will steam and sputter). Stir until the hardened caramel dissolves back into the liquid.
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9
Add the orange juice and stock. Bring to a boil, then reduce heat and simmer until the liquid has reduced by half and coats the back of a spoon.
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10
Once the duck reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh, remove it from the oven and let it rest on a warm platter for 15-20 minutes.
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11
In a small skillet, sauté the minced shallots in a teaspoon of duck fat until translucent. Add the Grand Marnier to deglaze, then pour this into your reduced orange sauce.
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12
Whisk the cold butter into the sauce one cube at a time to create a glossy emulsion. Stir in the blanched orange zest.
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13
Carve the duck by removing the breasts and legs. Slice the breast meat into thick medallions.
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14
Arrange the meat on a warmed platter and nap generously with the orange sauce. Garnish with extra fresh orange segments if desired.
💡 Chef's Tips
Dry the duck skin thoroughly with paper towels or a hair dryer for maximum crispness. Don't skip pricking the skin; it's the only way to render the thick layer of duck fat properly. If the sauce is too tart, add a teaspoon of honey; if too sweet, add a splash more vinegar. Save the rendered duck fat in a glass jar—it is liquid gold for roasting potatoes later. Always rest the meat before carving to ensure the juices redistribute for a moist result.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a dry Riesling or a light Pinot Noir. Serve alongside a classic Potato Gratin Dauphinois to soak up the extra sauce. Haricots verts (French green beans) with toasted almonds provide a fresh, crunchy contrast. A side of wild rice pilaf with dried cranberries complements the fruity notes of the dish. Finish the meal with a light lemon sorbet to cleanse the palate after the rich duck.