French Roast Duck with Orange Sauce

The French make the best roast duck. Period.

This is a fantastic duck recipe by Chef Gui Alinat that you simply have to try out. It comes with a superb sweet orange sauce that greatly compliments roast duck.

Enjoy!

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

Course Main Course

Cuisine French

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 4 servings

Author Gui Alinat

Ingredients

• 2 duck magrets

CITRUS MARINADE

• 4.5 teaspoons orange zest
• 1 teaspoon lemon zest
• 2 tablespoons sugar
• 1 tablespoon white pepper

GASTRIQUE SAUCE

• 2 tablespoons balsamic vinegar
• 2 tablespoons sugar
• 1 cup orange juice
• 2 cups brown duck stock

ORANGE CONFIT

• 4 oranges
• 1/2 cup simple syrup
• 1/2 teaspoon white wine vinegar
• 5 grams gellan

GARNISH

• 8 ounces beet
• 1 sprig sage
• 6 asparagus
• micro-greens
• 3 ounces baby carrots
• 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 135F 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

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