Duck à l'Orange
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Learn more →Ingredients
4 servings
For the duck
- 4 duck legs (about 3 lb total)
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
For the gastrique
- 3 tbsp granulated sugar
- 2 tbsp red wine vinegar
For the sauce
- 1 cup fresh orange juice (from about 3 large navel oranges)
- 1 cup low-sodium chicken broth
- 2 tbsp cognac
- 1 tbsp grand marnier
- 1 tbsp orange zest (from about 2 navel oranges)
- 1 tbsp unsalted butter, cold
- 1 tsp cornstarch
- 1 tsp cold water
For serving
- orange slices or segments, for serving (optional)
- fresh flat-leaf parsley, chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Pat the duck legs thoroughly dry with paper towels, then score the skin in a crosshatch pattern with a sharp knife, cutting through the fat but not into the meat. Season all over with the salt and pepper.
- 2
Place the duck legs skin-side down in a cold roasting pan or large oven-safe skillet. Set over medium heat and cook undisturbed for 10–12 minutes, until the skin is deeply golden and has rendered most of its fat. Flip and cook the flesh side for 2 minutes, then transfer the pan to the oven.
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