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Modern Canard a l’Orange (French roast duck with orange sauce)
4.9 from 156 votes

Modern Canard a l’Orange (French roast duck with orange sauce)

Modern Canard a l’Orange is a refined French roast duck breast dish enhanced by a citrus marinade, crisped skin, and a complex orange gastrique sauce. The recipe includes components like orange confit and herb-infused sage oil, with carefully prepared vegetable garnishes. It presents a balance of savory duck flavor with tangy and sweet orange accents, showcasing precise cooking techniques and layered accompaniments.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Course: Main Course
Cuisine: French

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:
    Cup of Yum
  1. Combine all ingredients.
Duck:
  1. Remove the skin from the meat. Leave skin intact and reserve.
  2. Rub meat with citrus marinade and vacuum-pack.
  3. Cook at 135°F/ 57°C for at least 30 minutes.
  4. Just before plating, take off bag, dry and flash-sear.
Gastrique Sauce:
  1. Make a light caramel with sugar and balsamic vinegar.
  2. Add orange juice.
  3. Add brown duck stock. Reduce.
  4. Work on sauce consistency and finish sauce.
Orange Confit:
  1. Bring simple syrup + white wine vinegar to a boil.
  2. Pour over orange segments.
  3. Let cool to room temp.
  4. Add gellan.
Garnish:
  1. Tourne beets and steam.
  2. Tourne potatoes and steam.
  3. Prep baby carrots and steam.
  4. Blanch asparagus.
Sage Oil:
  1. Heat olive oil.
  2. Add sage and let infuse off the heat to room temp.
  3. Process with hand blender.
  4. Pass through chinois.
  5. Reserve in micro squeeze bottle.
Crispy Skin:
  1. Dry skin, salt and flash-sear until dark brown and crispy.
Plating:
  1. On a rectangular plate, fan the duck elegantly.
  2. Drizzle with gastrique.
  3. Place the crispy skin on top.
  4. Randomly place garnish and orange confit cubes.
  5. Spot with sage oil.
  6. Add a few micro-greens.
  7. Serve at once.

Notes