Duck à l'Orange
INGREDIENTS
1 duckling, quartered
Reinforced Duck Stock
1 duck carcass, chopped
20 g vegetable oil
50 g onion, medium dice
50 g carrot, medium dice
as needed salt & black pepper
1 tbsp tomato paste
4 fl oz white wine
500 g chicken stock
1 sachet
Orange Sauce Base
2 navel oranges
15 g orange liqueur
Gastrique
80 g granulated sugar
120 g white wine vinegar
~20 g butter, cubed and cold
Directions
Reinforced Stock
Brown the duck bones in a sautoir over medium-high heat. Add mirepoix and continue to brown.
Once mirepoix and bones are browned, add 1 tablespoon of tomato paste and cook (pincage)
Deglaze pan with white wine and cook until almost dry (au sec). Add chicken stock and sachet and bring to a boil, reduce to a simmer for ~40 minutes.
Strain into a clean pan and keep on low heat.
Orange Sauce - Base Liquid
Wash the peel of 1 orange under hot water. Zest the orange, and blanch the zest in simmering water for 4 minutes. Drain, and add half to the reinforced stock. Soak the remaining zest in orange liqueur.
Remove the pith from the zested orange, and, working over a bowl, cut the orange in supremes, saving all the juice. Juice the second orange, add any reserved juice, and set aside.
Reserve 6 orange supremes, cut in half, for garnish.
Duck Breasts
Score the skin of the breasts in a crisscross pattern, being careful not to cut into the meat. Set aside
Season the breasts with salt and pepper. Saute breasts, scored side down, over low heat for 15 minutes, or until the fat has been fully rendered and the skin is nicely browned. Degrease the pan often.
Increase heat to medium-high, turn the breast over, and sear the flesh side for approximately 1 minute, or until the breast is cooked to medium-rare.
Remove the breast from the pan and set it aside to rest. When ready to serve, slice.
Duck Legs
Heat fryer to 350o F.
Remove confit duck legs from fat. Separate leg and thigh pieces.
Place legs and thighs on a sizzle platter and allow to warm slightly in a moderate oven.
For pick up, drop warmed duck legs into fryer basket and lower into fryer. The exterior will get crisp and start to shred slightly.
Raise basket when legs are nicely brown and crispy. Set on rack to drain. Keep warm.
Gastrique
In a small saucepan, caramelize the sugar, then deglaze with the vinegar. Reduce to a glaze and set aside.
According to taste; combine the gastrique, orange zest, orange liqueur, and reserved orange juice to the reinforced stock. Simmer briefly to marry the flavors. Taste and adjust seasoning.
Mount cold cubed butter to finish. Keep hot for service.
Assembly
Place one duck leg or thigh in the center of a warm plate.
Arrange half of a sliced duck breast fanned against the leg.
Nap with the orange sauce and garnish with 3 orange supremes.
