Mains
French
FrenchDuck a l Orange
The French bistro classic of crisp-skinned duck in a sweet-sharp orange sauce, shown three ways. The tiers climb from frozen duck legs with a marmalade glaze to whole-roasted breasts with a proper Grand Marnier gastrique.
Gluten-free
Dairy-free
Nut-free
Contains alcohol
Ultimate version
Whole-roasted Gressingham breasts with a Grand Marnier gastrique and blanched zest.
Per serving£12.00
Total cost£24.00
Time1 hr
Ingredients for 2
- 2 Gressingham duck breasts , skin finely scored
- 2 thyme sprigs
- flaky sea salt and black pepper , to taste
- Gastrique
- 3 blood oranges , 2 juiced, zest of all 3 julienned
- 60 g caster sugar
- 60 ml sherry vinegar
- 50 ml Grand Marnier
- 300 ml fresh duck or veal stock
- 25 g cold unsalted butter , cubed
Method
- Salt the duck skin and rest at room temperature for 20 minutes. Blanch the julienned zest three times in boiling water to remove bitterness, then drain.
- Lay the breasts skin-side down in a cold pan with the thyme, turn the heat to medium-low and render for 10 minutes until the skin is mahogany and glassy. Flip, baste, then roast at 200C fan for 6 minutes. Rest skin-side up for 8 minutes.
- For the gastrique, cook the sugar to a dark amber caramel, then carefully deglaze with the vinegar and reduce to a syrup.
- Add the orange juice, Grand Marnier and stock and reduce by two thirds to a glossy, coating sauce. Add the blanched zest.
- Whisk in the cold butter off the heat to emulsify, then taste and balance with a squeeze of orange or a pinch of salt.
- Carve each breast into thick slices, nap with the gastrique and scatter with the candied zest and flaky salt.
Equipment
- heavy frying pan
- small saucepan
- fine sieve
The three ways, side by side
Budget
Frozen duck legs with a quick marmalade and orange juice glaze.
Better
Pan-roasted duck breasts with a fresh orange and white wine sauce.
Ultimate
Whole-roasted Gressingham breasts with a Grand Marnier gastrique and blanched zest.
