📝 About This Recipe
Transport your kitchen to a Parisian bistro with this quintessential French masterpiece, featuring a perfectly roasted duck with shatteringly crisp skin and succulent meat. The heart of the dish is the 'bigarade' sauce—a sophisticated balance of bitter orange, sweet caramel, and savory duck stock that cuts through the richness of the poultry. Elegant, aromatic, and deeply flavorful, this dish represents the pinnacle of traditional French oven-roasted poultry.
🥗 Ingredients
The Duck
- 5-6 lbs Whole Pekin Duck (giblets removed, patted extremely dry)
- 2 tablespoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1 Orange (halved, for the cavity)
- 4 sprigs Fresh Thyme
The Gastrique & Sauce
- 1/3 cup Granulated Sugar
- 1/4 cup Red Wine Vinegar
- 1 cup Fresh Orange Juice (strained)
- 1.5 cups Duck or Beef Stock (high quality, unsalted)
- 2 tablespoons Grand Marnier (or Cointreau)
- 2 tablespoons Orange Zest (julienned and blanched)
- 2 tablespoons Unsalted Butter (cold, cubed)
Garnish
- 2 Fresh Oranges (peeled and segmented (supremed))
- 1 sprig Fresh Parsley (for decoration)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Remove the duck from the refrigerator 1 hour before cooking to bring it to room temperature.
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2
Using a sharp skewer or a small knife, prick the duck skin all over at an angle, being careful to only pierce the fat and not the meat. This allows the fat to render out during roasting.
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3
Season the cavity with salt and pepper, then stuff with the halved orange and thyme sprigs. Truss the legs together with kitchen twine and tuck the wing tips under the body.
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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.
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5
Roast the duck for 1 hour. Remove from the oven, carefully flip the duck onto its breast, and roast for another 45 minutes.
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6
Flip the duck back to breast-side up. Increase the oven temperature to 425°F (220°C) and roast for a final 15-20 minutes until the skin is deep mahogany and crispy.
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7
While the duck finishes, prepare the gastrique: In a heavy saucepan, combine sugar and 2 tablespoons of water. Cook over medium heat without stirring until it turns a deep amber caramel.
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8
Carefully whisk in the vinegar (it will steam and sputter). Stir until the caramel dissolves into the vinegar.
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9
Add the orange juice and stock. Bring to a boil and reduce by half until the sauce coats the back of a spoon.
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10
Stir in the Grand Marnier and the blanched orange zest. Simmer for 2 more minutes.
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11
Remove the duck from the oven and let it rest on a warm platter for at least 15 minutes before carving.
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12
Finish the sauce by whisking in the cold butter one cube at a time off the heat to create a glossy, velvet finish. Season with salt to taste.
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13
Carve the duck into portions. Arrange on a platter, nap with the warm orange sauce, and garnish with fresh orange segments.
💡 Chef's Tips
For the crispiest skin, leave the duck uncovered in the fridge for 24 hours before roasting to dry out the skin. Always blanch your orange zest in boiling water for 1 minute to remove the bitterness before adding it to the sauce. Don't throw away the rendered duck fat from the roasting pan; strain it and keep it in the fridge for the best roasted potatoes of your life. If the sauce is too tart, add a teaspoon of honey; if too sweet, a splash more vinegar. Ensure the duck rests properly; carving too early will cause the juices to run out, leaving the meat dry.
🍽️ Serving Suggestions
Pair with a bright, high-acid Pinot Noir or a classic French Bordeaux to cut through the fat. Serve alongside Pommes Purée (silky mashed potatoes) to soak up the exquisite sauce. Haricots Verts (French green beans) with toasted almonds provide a fresh, crunchy contrast. A side of braised red cabbage adds a lovely earthy sweetness that complements the orange. For a modern touch, serve with a wild rice pilaf mixed with dried cranberries.