Duck a l’Orange
Duck a l'Orange
This is a revised version of the “Caneton a l’Orange” from Julia Child. There is less emphasis on the sweet and more emphasis on the savory. I also cooked my duck using the rotisserie on the grill. It makes for a much moister version. However, the roasting instructions are included here.
For the Duck
5 to 6 lb. duck
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 sprigs of thyme
1/2 navel orange quartered
For the Sauce
3 tablespoons sugar
1/4 cup red wine vinegar
2 cups chicken stock
2 tablespoons corn starch
3 tablespoons dry sherry
the zest from 2 navel oranges, chopped fine
2 tablespoons orange liqueur
2 tablespoons duck fat
Preheat the oven to 425 degrees.
Season the duck inside and out with the salt and pepper. Place the thyme and the orange pieces inside the duck cavity.
In a shallow roasting pan place the duck breast side up into the oven for 15 minutes. Reduce the temperature to 350 degrees and cook for about 1 hour and 15 minutes more or until the temperature of the duck breast is about 165 degrees.
Remove the duck from the oven and cover with foil. Allow to rest for about 15 minutes.
In a small sauce pan add the sugar and the red wine vinegar. While stirring allow the mixture to come to a boil, reduce, and come to a dark caramel stage. Off the heat add 1/2 cup of the chicken stock and dissolve the caramel in the stock. Place the sauce back on the heat and add the remaining chicken stock. In a small bowl whisk together the corn starch and sherry. Add the cornstarch mixture and the orange zest to the sauce. Whisk together to disperse the cornstarch. Allow the sauce to thicken and remove from the heat. This part may be done well in advance while the duck is roasting in the oven.
While the duck is resting return the sauce to the heat. Add the duck fat and the orange liqueur. Bring the sauce up to the desired temperature but do not allow to boil again.
Slice the duck into serving portions and drizzle with the orange sauce. Garnish the duck with slices from the navel oranges that have been zested. This will serve from 5 to six people.