Duck a l'Orange
Duck à l'orange scores the skin of duck breast in a crosshatch pattern and seasons it with salt and pepper before placing it skin-side down in a cold pan. Rendering the fat slowly over medium-low heat is what produces the shatteringly crisp skin. After flipping and cooking two to three more minutes, the duck rests while the sauce is built in the same pan. Excess fat is poured off, then sugar and red wine vinegar caramelize together before orange juice and zest are added and reduced by half into a glossy sauce. A tablespoon of butter swirled in at the end adds body and sheen. The sauce can turn bitter if over-reduced, so careful timing when pulling it off the heat is essential.
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Instructions
- 1
Score duck skin and season with salt and pepper.
- 2
Place duck skin-side down in a cold pan and render fat over medium-low heat.
- 3
Flip and cook 2-3 more minutes, then rest the duck.
- 4
Pour off excess fat, then caramelize sugar with vinegar.
- 5
Add orange juice and zest, reduce by half, then finish with butter.
- 6
Slice the duck and spoon orange sauce over it.
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