Duck A L'Orange | Chef Jean-Pierrre

By Chef Jean-Pierre · 120 min

Ingredients

Instructions

1. Trim excess skin, remove the giblets and pat the duck dry. Prick small holes in the skin.
2. Rub the skin and the inside of the cavity generously with the salt. Leave uncovered in the fridge for 24 hours.
3. While the duck brines, make the stock: in a large pot, combine the duck neck and wings, onion, carrots, celery, leek, star anise, garlic and peppercorns. Cover with water, bring to a boil, then reduce the heat and simmer for 3 to 4 hours. Strain and set aside 2 cups.
4. Preheat the oven to 375°F (190°C). Rinse the duck in ice water, pat it dry and score the skin without cutting into the meat. Place it on a rack over a bed of onion in a roasting pan.
5. Roast for 2 hours, or until the internal temperature reaches 155°F (68°C).
6. Meanwhile, simmer the honey, soy sauce and star anise in a small pan until slightly thickened.
7. Brush the glaze over the duck during the last 10 minutes of roasting, and raise the oven to 500°F (260°C) to brown it.
8. For the sauce, heat the sugar and vinegar in a saucepan over medium heat to make a caramel. Carefully add the stock, orange juices and orange zest, and simmer until reduced. Thicken with the cornstarch slurry.
9. Off the heat, stir in the butter until smooth and glossy.
10. Remove the legs, slice the breast, and serve with the sauce, garnished with orange segments if you like.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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