📝 About This Recipe
This quintessential French masterpiece balances the rich, succulent fat of roasted duck with a sophisticated 'gastrique'—a bittersweet sauce of caramelized sugar, vinegar, and fresh citrus. Originating from the royal courts of France and popularized in mid-century fine dining, this dish is a study in culinary equilibrium. Our version ensures a shatteringly crisp skin and a vibrant, velvet-smooth orange sauce that elevates poultry to an art form.
🥗 Ingredients
The Duck
- 5-6 pounds Whole Pekin Duck (giblets removed, excess fat trimmed from cavity)
- 2 tablespoons Kosher Salt (more for seasoning the cavity)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 piece Orange (halved, for the cavity)
- 4 sprigs Fresh Thyme
The Gastrique and Sauce
- 1/3 cup Granulated Sugar
- 1/4 cup White Wine Vinegar (high quality)
- 1 cup Fresh Orange Juice (strained, about 3-4 oranges)
- 1.5 cups Duck or Beef Stock (unsalted, high-quality gelatinous stock)
- 2 tablespoons Grand Marnier (or Cointreau)
- 1 tablespoon Orange Zest (julienned and blanched)
- 2 tablespoons Unsalted Butter (cold, cubed)
For Garnish
- 2 pieces Orange Segments (supremed (skinless segments))
- 1 sprig Fresh Parsley (for color)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Remove the duck from the refrigerator 45 minutes before cooking to bring it to room temperature.
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2
Pat the duck extremely dry with paper towels. Use a sharp skewer or the tip of a paring knife to prick the skin all over at an angle, being careful to only pierce the skin and fat, not the meat. This allows the fat to render out.
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3
Season the cavity generously with salt, pepper, the halved orange, and thyme sprigs. Truss the legs with kitchen twine and tuck the wing tips under the back.
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4
Place the duck breast-side up on a rack set inside a roasting pan. Rub the exterior with the 2 tablespoons of kosher salt. Roast for 1 hour.
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5
Carefully turn the duck onto its breast and roast for another 20 minutes. Finally, turn it back to breast-side up, increase the oven temperature to 425°F (220°C), and roast for 15-20 minutes until the skin is deep golden brown and crisp.
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6
While the duck roasts, prepare the gastrique. In a heavy-bottomed saucepan over medium heat, combine the sugar and a splash of water. Cook without stirring until it turns a deep amber caramel color.
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7
Carefully pour in the vinegar (it will steam and sputter). Stir until the hardened caramel dissolves into the liquid.
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8
Add the orange juice and the stock. Bring to a boil, then reduce heat to a simmer. Let the liquid reduce by half until it coats the back of a spoon, about 15-20 minutes.
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9
Stir in the Grand Marnier and the blanched orange zest. Simmer for 2 more minutes.
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10
Once the duck is done (internal temperature of 165°F in the thickest part of the thigh), remove it from the oven and let it rest on a cutting board for 15 minutes before carving.
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11
Finish the sauce: Remove the sauce from the heat and whisk in the cold butter one cube at a time. This creates a glossy, 'monte au beurre' finish. Season with salt and pepper to taste.
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12
Carve the duck by removing the legs and breasts. Slice the breast meat into thick medallions.
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13
Plate the duck, nap with the warm orange sauce, and garnish with fresh orange segments and parsley.
💡 Chef's Tips
Pricking the skin is the secret to non-greasy duck; do not skip this step. Blanching your orange zest in boiling water for 1 minute before adding it to the sauce removes any bitter pith flavor. If the sauce is too tart, add a teaspoon of honey; if too sweet, add a drop more vinegar. Always use a wire rack when roasting to ensure the heat circulates under the duck, preventing a soggy bottom. Save the rendered duck fat from the roasting pan—it is 'liquid gold' for roasting potatoes later.
🍽️ Serving Suggestions
Serve alongside Pommes Anna or buttery mashed potatoes to soak up the sauce. Pairs beautifully with honey-glazed roasted carrots or sautéed green beans with almonds. For wine, choose a high-acid red like a Pinot Noir from Burgundy or a slightly off-dry Riesling. A crisp green salad with a light vinaigrette helps cut through the richness of the meat. Sparkling cider is a wonderful non-alcoholic pairing that complements the fruit notes.