📝 About This Recipe
Transport your dining room to a Parisian bistro with this quintessential French masterpiece, featuring succulent roasted duck with shatteringly crisp skin. The soul of the dish lies in its 'Sauce Bigarade'—a sophisticated balance of rich duck stock, bitter orange, and a mahogany-hued gastrique. It is a timeless symphony of savory, sweet, and acidic notes that represents the pinnacle of classical poultry preparation.
🥗 Ingredients
The Duck
- 5-6 pounds Whole Pekin Duck (excess fat removed and neck/giblets reserved for stock)
- 2 tablespoons Kosher Salt (for dry-brining)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 Orange (halved, for the cavity)
- 4 sprigs Fresh Thyme
The Gastrique and Sauce
- 1/3 cup Granulated Sugar
- 1/4 cup Red Wine Vinegar (high quality)
- 1 cup Fresh Orange Juice (strained)
- 2 cups Duck Stock (or high-quality beef/veal stock)
- 2 tablespoons Grand Marnier (or Cointreau)
- 2 tablespoons Unsalted Butter (cold, cubed)
Aromatics and Garnish
- 2 Oranges (peeled into julienne strips and segmented (supremed))
- 1 Shallot (finely minced)
- 1 tablespoon Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Pat the duck extremely dry with paper towels. Use a sharp skewer or the tip of a knife to prick the skin all over at an angle, being careful not to pierce the meat; this allows the fat to render out.
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2
Season the duck inside and out with salt and pepper. Stuff the cavity with the halved orange and thyme sprigs. For the best results, let the duck sit uncovered in the refrigerator for 4-24 hours to dry the skin.
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3
Preheat your oven to 350°F (175°C). Place the duck breast-side up on a rack set inside a roasting pan. Roast for 60 minutes.
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4
While the duck roasts, blanch the julienned orange zest in boiling water for 1 minute, then drain. Repeat this process twice to remove bitterness.
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5
Prepare the gastrique: In a heavy-bottomed saucepan over medium heat, combine the sugar and 2 tablespoons of water. Cook without stirring until it turns a deep amber caramel color.
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6
Carefully whisk in the red wine vinegar (it will steam and sputter). Stir until the caramel dissolves into the vinegar.
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7
Add the orange juice and duck stock to the gastrique. Bring to a boil, then reduce heat and simmer until the liquid is reduced by half and coats the back of a spoon, about 15-20 minutes.
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8
Increase the oven temperature to 425°F (220°C). Roast the duck for another 20-30 minutes, or until the skin is deep brown and crispy and the internal temperature reaches 165°F.
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9
Remove the duck from the oven and transfer to a carving board. Let it rest uncovered for at least 15 minutes.
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10
Finish the sauce: Strain the reduced orange-stock mixture through a fine-mesh sieve into a clean pan. Add the Grand Marnier, shallots, and the blanched orange zest.
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11
Over low heat, whisk in the cold butter one cube at a time to create a glossy, thickened finish. Do not let the sauce boil once the butter is added.
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12
Carve the duck by removing the legs and wings, then slicing the breast meat. Arrange on a warmed platter.
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13
Garnish with fresh orange segments and pour the warm Bigarade sauce over the meat. Sprinkle with fresh parsley and serve immediately.
💡 Chef's Tips
Pricking the skin is the secret to crispy duck; focus on the fatty areas around the legs and lower breast. Always use cold butter to finish the sauce (monter au beurre) to achieve that professional, velvety sheen. If the sauce is too sweet, add a teaspoon of lemon juice; if too tart, add a pinch more sugar. Save the rendered duck fat from the roasting pan! It is 'liquid gold' for roasting potatoes later. Do not cover the duck while resting, or the steam will soften the beautifully crispy skin you worked so hard for.
🍽️ Serving Suggestions
Serve alongside Pommes Anna or buttery mashed potatoes to soak up the exquisite sauce. A side of braised red cabbage or glazed haricots verts provides a nice textural contrast. Pair with a high-acid red wine like a Pinot Noir from Burgundy or a bright Gamay. For a white wine pairing, an off-dry Vouvray (Chenin Blanc) complements the orange notes beautifully. Finish the meal with a light green salad tossed in a simple vinaigrette to cleanse the palate.