Christmas Duck à L'orange
Directions
- 1Score the skin of the duck in a crosshatch pattern.
- 2In a saucepan, combine orange marmalade, soy sauce, butter, rosemary, thyme, bay leaves, garlic cloves, and sliced oranges.
- 3Bring the mixture to a simmer over medium heat.
- 4Strain the marmalade mixture into a bowl, reserving the solids.
- 5Stuff the duck cavity with parsley, a piece of butter, and half an orange.
- 6Brush the duck with the strained marmalade mixture.
- 7Place the duck in the oven at 180°C for 60 minutes.
- 8After 60 minutes, remove the duck and brush again with the marmalade mixture. Return to the oven for another 60 minutes.
- 9After the second hour, remove the duck and brush again with the marmalade mixture. Return to the oven for a final 60 minutes.
- 10Once cooked, remove the duck from the oven and let it rest.
- 11In a saucepan, melt sugar until it caramelizes.
- 12Add Grand Marnier to the caramelized sugar and ignite to flambé.
- 13Squeeze blood orange juice into a bowl using a fork, then strain the juice into a measuring cup.
- 14Add the blood orange juice to the saucepan with the caramelized sugar and Grand Marnier.
- 15Add chicken demi-glace to the saucepan.
- 16Pour any drippings from the cooked duck into the saucepan.
- 17Add chopped parsley, salt, and pepper to the sauce and simmer until thickened.
- 18Peel and segment blood oranges and regular oranges.
- 19Add butter and orange segments to the sauce and stir until butter is melted.
- 20Plate the whole duck on a bed of fresh herbs and surround with orange slices.
- 21Carve the duck breast into slices.
- 22Arrange the carved duck breast and legs on the platter with the oranges and herbs.
- 23Pour the orange sauce over the sliced duck.
- 24Garnish with fresh chives.
Ingredients
- 1 Duck
- 1 cup Orange marmalade
- 0.25 cup Soy sauce
- 2 pieces Butter
- 1 handful Rosemary
- 1 handful Thyme
- 2 pieces Bay leaf
- 2 Garlic cloves
- 3 Oranges sliced
- 1 handful Parsley
- 1 pinch Salt
- 1 pinch Pepper
- 0.5 cup Sugar
- 1 cup Orange juice
- 1 cup Chicken demi-glace
- 1 handful Chives
Equipment
roasting pan with racksaucepanfine mesh strainerbowlbasting brushovenkitchen towelsmall saucepanspoontorch lightermeasuring cupknifecutting boardserving platter
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