📝 About This Recipe
While the roasted version is famous for its crisp skin, this traditional braised preparation transforms the duck into succulent, fall-off-the-bone tenderness bathed in a rich, bittersweet citrus lacquer. Originating from the grand traditions of French 'cuisine bourgeoise,' this dish balances the gamey richness of the duck with a sophisticated 'gastrique' of caramelized sugar and vinegar. It is a deeply comforting, aromatic masterpiece that fills the kitchen with the scent of bright oranges and warm spices.
🥗 Ingredients
The Duck
- 5-6 lbs Whole Pekin Duck (broken down into 4-6 pieces (legs, thighs, and breasts), excess fat trimmed)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
The Aromatics
- 2 pieces Carrots (peeled and diced)
- 3 large Shallots (finely minced)
- 3 pieces Garlic Cloves (smashed)
- 4 sprigs Fresh Thyme
- 1 piece Bay Leaf (dried)
The Gastrique and Braising Liquid
- 1/3 cup Granulated Sugar (for the caramel)
- 1/4 cup Sherry Vinegar (or red wine vinegar)
- 1.5 cups Fresh Orange Juice (about 4-5 oranges)
- 2 cups Duck Stock (or high-quality chicken stock)
- 2 tablespoons Grand Marnier (or Cointreau)
- 2 tablespoons Orange Zest (removed in wide strips with a vegetable peeler)
Finishing Touches
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the duck pieces thoroughly dry with paper towels and season generously on all sides with salt and pepper.
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2
In a large Dutch oven over medium heat, place the duck pieces skin-side down. Cook for 10-12 minutes to render out the fat and achieve a deep golden-brown color. Flip and sear for 2 minutes on the other side. Remove duck to a plate and pour off all but 2 tablespoons of the rendered fat.
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3
Add the carrots and shallots to the Dutch oven. Sauté for 5 minutes until softened. Stir in the garlic, thyme, and bay leaf, cooking for another minute until fragrant.
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4
In a separate small saucepan, create the gastrique: combine the sugar and 1 tablespoon of water over medium-high heat. Do not stir; swirl the pan until the sugar melts and turns a deep amber color (about 5-7 minutes).
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5
Carefully whisk the vinegar into the amber caramel—it will steam and sputter. Continue whisking until the caramel dissolves into the vinegar.
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6
Add the orange juice and Grand Marnier to the gastrique. Bring to a simmer, then pour this mixture into the Dutch oven with the vegetables.
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7
Add the duck stock and the wide strips of orange zest to the Dutch oven. Bring the liquid to a gentle simmer.
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8
Nestle the duck pieces back into the liquid, skin-side up. The liquid should come about halfway up the sides of the duck. Cover with a tight-fitting lid.
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9
Transfer to the oven and braise for 75-90 minutes, or until the duck is very tender when pierced with a fork.
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10
Carefully remove the duck pieces and set them on a warm platter. Cover loosely with foil.
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11
Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Skim off any excess fat from the surface.
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12
Boil the liquid over high heat for 8-10 minutes until it reduces by half and becomes a syrupy, glossy glaze.
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13
Turn off the heat and whisk in the cold butter one cube at a time to give the sauce a velvety sheen. Adjust seasoning with salt or a splash more vinegar if needed.
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14
Pour the sauce over the duck and garnish with fresh parsley and fresh orange segments if desired.
💡 Chef's Tips
Blanch the orange zest strips in boiling water for 2 minutes before adding to the braise to remove any bitterness. Don't rush the fat rendering step; low and slow heat ensures the skin doesn't burn before the fat melts away. If you can't find duck stock, use a 'low sodium' chicken stock to prevent the final reduced sauce from being too salty. For an extra-crispy finish after braising, you can place the duck pieces under a broiler for 2-3 minutes before saucing.
🍽️ Serving Suggestions
Serve alongside a creamy Potato Gratin Dauphinois to soak up the citrus sauce. Pair with a bright, acidic Pinot Noir or a classic French Côtes du Rhône. Haricots verts (French green beans) with toasted almonds provide a fresh, crunchy contrast. A side of wild rice pilaf with dried cranberries complements the fruit notes of the dish.