Modern Canard a l’Orange (French roast duck with orange sauce)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
French
Modern Canard a l’Orange (French roast duck with orange sauce)
Description
This recipe starts by marinating duck breasts with orange and lemon zest, sugar, and white pepper, infusing the meat with bright citrus notes. The duck is vacuum-sealed and gently cooked sous-vide to a medium temperature for precise doneness, then flash-seared to crisp the reserved skin until dark brown and crispy.
The orange gastrique sauce is developed by caramelizing sugar and balsamic vinegar, then adding orange juice and rich duck stock, reduced to a balanced consistency. Orange confit segments prepared in simple syrup and stabilized with gellan gum add a sweet, glossy component to the dish.
Accompanying vegetables including tournée-cut beets, potatoes, baby carrots, and blanched asparagus are steamed to tender perfection. Sage-infused olive oil adds herbal aroma and is strained to a smooth texture for finishing the plate. Each element contributes layered flavors and textures centered around the citrus and duck pairing.
Ingredients
- 2 duck breast magrets
Citrus Marinade:
- 4.5 teaspoons orange zest
- 1 teaspoon lemon zest
- 2 tablespoons sugar
- 1 tablespoon white pepper
Gstrique Sauce:
- 2 tablespoons balsamic vinegar
- 2 tablespoons sugar
- 1 cup orange juice
- 2 cups duck stock brown
Orange Confit:
- 4 orange
- 1/2 cup simple syrup
- 1/2 teaspoon white wine vinegar
- 5 grams gellan gum
Garnish:
- 8 ounces beet
- 1 prig sage
- 6 asparagus
- microgreens
- 3 ounces carrot baby
- 6 ounces yukon potatoes
Sage Oil:
- 1 cup olive oil
- 1 handful sage leaves
Instructions
Citrus Marinade:
- Combine all ingredients.
Duck:
- Remove the skin from the meat. Leave skin intact and reserve.
- Rub meat with citrus marinade and vacuum-pack.
- Cook at 135°F/ 57°C for at least 30 minutes.
- Just before plating, take off bag, dry and flash-sear.
Gastrique Sauce:
- Make a light caramel with sugar and balsamic vinegar.
- Add orange juice.
- Add brown duck stock. Reduce.
- Work on sauce consistency and finish sauce.
Orange Confit:
- Bring simple syrup + white wine vinegar to a boil.
- Pour over orange segments.
- Let cool to room temp.
- Add gellan.
Garnish:
- Tourne beets and steam.
- Tourne potatoes and steam.
- Prep baby carrots and steam.
- Blanch asparagus.
Sage Oil:
- Heat olive oil.
- Add sage and let infuse off the heat to room temp.
- Process with hand blender.
- Pass through chinois.
- Reserve in micro squeeze bottle.
Crispy Skin:
- Dry skin, salt and flash-sear until dark brown and crispy.
Plating:
- On a rectangular plate, fan the duck elegantly.
- Drizzle with gastrique.
- Place the crispy skin on top.
- Randomly place garnish and orange confit cubes.
- Spot with sage oil.
- Add a few micro-greens.
- Serve at once.
Notes
User Reviews
Overall Rating
4.9
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