Christmas Duck à L'orange

180 mins
Serves 1
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Directions

  1. 1Score the skin of the duck in a crosshatch pattern.
  2. 2Score the skin of the duck in a crosshatch pattern.
  3. 3Score the skin of the duck in a crosshatch pattern.
  4. 4In a saucepan, combine orange marmalade, soy sauce, butter, rosemary, thyme, bay leaves, garlic cloves, and sliced oranges.
  5. 5In a saucepan, combine orange marmalade, soy sauce, butter, rosemary, thyme, bay leaves, garlic cloves, and sliced oranges.
  6. 6In a saucepan, combine orange marmalade, soy sauce, butter, rosemary, thyme, bay leaves, garlic cloves, and sliced oranges.
  7. 7Bring the mixture to a simmer over medium heat.
  8. 8Bring the mixture to a simmer over medium heat.
  9. 9Bring the mixture to a simmer over medium heat.
  10. 10Strain the marmalade mixture into a bowl, reserving the solids.
  11. 11Strain the marmalade mixture into a bowl, reserving the solids.
  12. 12Strain the marmalade mixture into a bowl, reserving the solids.
  13. 13Stuff the duck cavity with parsley, a piece of butter, and half an orange.
  14. 14Stuff the duck cavity with parsley, a piece of butter, and half an orange.
  15. 15Stuff the duck cavity with parsley, a piece of butter, and half an orange.
  16. 16Brush the duck with the strained marmalade mixture.
  17. 17Brush the duck with the strained marmalade mixture.
  18. 18Brush the duck with the strained marmalade mixture.
  19. 19Place the duck in the oven at 180°C for 60 minutes.
  20. 20Place the duck in the oven at 180°C for 60 minutes.
  21. 21Place the duck in the oven at 180°C for 60 minutes.
  22. 22After 60 minutes, remove the duck and brush again with the marmalade mixture. Return to the oven for another 60 minutes.
  23. 23After 60 minutes, remove the duck and brush again with the marmalade mixture. Return to the oven for another 60 minutes.
  24. 24After 60 minutes, remove the duck and brush again with the marmalade mixture. Return to the oven for another 60 minutes.
  25. 25After the second hour, remove the duck and brush again with the marmalade mixture. Return to the oven for a final 60 minutes.
  26. 26After the second hour, remove the duck and brush again with the marmalade mixture. Return to the oven for a final 60 minutes.
  27. 27After the second hour, remove the duck and brush again with the marmalade mixture. Return to the oven for a final 60 minutes.
  28. 28Once cooked, remove the duck from the oven and let it rest.
  29. 29Once cooked, remove the duck from the oven and let it rest.
  30. 30Once cooked, remove the duck from the oven and let it rest.
  31. 31In a saucepan, melt sugar until it caramelizes.
  32. 32In a saucepan, melt sugar until it caramelizes.
  33. 33In a saucepan, melt sugar until it caramelizes.
  34. 34Add Grand Marnier to the caramelized sugar and ignite to flambé.
  35. 35Add Grand Marnier to the caramelized sugar and ignite to flambé.
  36. 36Add Grand Marnier to the caramelized sugar and ignite to flambé.
  37. 37Squeeze blood orange juice into a bowl using a fork, then strain the juice into a measuring cup.
  38. 38Squeeze blood orange juice into a bowl using a fork, then strain the juice into a measuring cup.
  39. 39Squeeze blood orange juice into a bowl using a fork, then strain the juice into a measuring cup.
  40. 40Add the blood orange juice to the saucepan with the caramelized sugar and Grand Marnier.
  41. 41Add the blood orange juice to the saucepan with the caramelized sugar and Grand Marnier.
  42. 42Add the blood orange juice to the saucepan with the caramelized sugar and Grand Marnier.
  43. 43Add chicken demi-glace to the saucepan.
  44. 44Add chicken demi-glace to the saucepan.
  45. 45Add chicken demi-glace to the saucepan.
  46. 46Pour any drippings from the cooked duck into the saucepan.
  47. 47Pour any drippings from the cooked duck into the saucepan.
  48. 48Pour any drippings from the cooked duck into the saucepan.
  49. 49Add chopped parsley, salt, and pepper to the sauce and simmer until thickened.
  50. 50Add chopped parsley, salt, and pepper to the sauce and simmer until thickened.
  51. 51Add chopped parsley, salt, and pepper to the sauce and simmer until thickened.
  52. 52Peel and segment blood oranges and regular oranges.
  53. 53Peel and segment blood oranges and regular oranges.
  54. 54Peel and segment blood oranges and regular oranges.
  55. 55Add butter and orange segments to the sauce and stir until butter is melted.
  56. 56Add butter and orange segments to the sauce and stir until butter is melted.
  57. 57Add butter and orange segments to the sauce and stir until butter is melted.
  58. 58Plate the whole duck on a bed of fresh herbs and surround with orange slices.
  59. 59Plate the whole duck on a bed of fresh herbs and surround with orange slices.
  60. 60Plate the whole duck on a bed of fresh herbs and surround with orange slices.
  61. 61Carve the duck breast into slices.
  62. 62Carve the duck breast into slices.
  63. 63Carve the duck breast into slices.
  64. 64Arrange the carved duck breast and legs on the platter with the oranges and herbs.
  65. 65Arrange the carved duck breast and legs on the platter with the oranges and herbs.
  66. 66Arrange the carved duck breast and legs on the platter with the oranges and herbs.
  67. 67Pour the orange sauce over the sliced duck.
  68. 68Pour the orange sauce over the sliced duck.
  69. 69Pour the orange sauce over the sliced duck.
  70. 70Garnish with fresh chives.
  71. 71Garnish with fresh chives.
  72. 72Garnish with fresh chives.

Ingredients

  • 1 Duck
  • 1 Duck
  • 1 Duck
  • 1 cup Orange marmalade
  • 1 cup Orange marmalade
  • 1 cup Orange marmalade
  • 0.25 cup Soy sauce
  • 0.25 cup Soy sauce
  • 0.25 cup Soy sauce
  • 2 pieces Butter
  • 2 pieces Butter
  • 2 pieces Butter
  • 1 handful Rosemary
  • 1 handful Rosemary
  • 1 handful Rosemary
  • 1 handful Thyme
  • 1 handful Thyme
  • 1 handful Thyme
  • 2 pieces Bay leaf
  • 2 pieces Bay leaf
  • 2 pieces Bay leaf
  • 2 Garlic cloves
  • 2 Garlic cloves
  • 2 Garlic cloves
  • 3 Oranges sliced
  • 3 Oranges sliced
  • 3 Oranges sliced
  • 1 handful Parsley
  • 1 handful Parsley
  • 1 handful Parsley
  • 1 pinch Salt
  • 1 pinch Salt
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 pinch Pepper
  • 1 pinch Pepper
  • 0.5 cup Sugar
  • 0.5 cup Sugar
  • 0.5 cup Sugar
  • 1 cup Orange juice
  • 1 cup Orange juice
  • 1 cup Orange juice
  • 1 cup Chicken demi-glace
  • 1 cup Chicken demi-glace
  • 1 cup Chicken demi-glace
  • 1 handful Chives
  • 1 handful Chives
  • 1 handful Chives

Equipment

roasting pan with racksaucepanfine mesh strainerbowlbasting brushovenkitchen towelsmall saucepanspoontorch lightermeasuring cupknifecutting boardserving platter
Christmas Duck à L'orange | Clip Recipe