Duck L'orange Recipe

Prep Duck

Preheat oven to 425°F (220°C). Pat the duck dry inside and out with paper towels. Score the skin in a crosshatch pattern over the breast and legs, being careful not to cut into the meat. This helps render fat and crisp skin.

Season & Fill

Rub 2 tbs kosher salt and 1 tsp freshly ground black pepper evenly over the duck, including cavity. Rub 1 tbs orange zest over the breasts. Place the thyme sprigs and smashed garlic cloves into the cavity.

Roast

Set the duck on a rack in a roasting pan, breast-side up. Roast at 425°F (220°C) for 15 minutes to start rendering fat, then reduce oven temperature to 375°F (190°C) and continue roasting for 60–75 minutes more (total roast time approx. 75–90 minutes) until internal temperature reaches 165°F (74°C) in the thickest part of the thigh and skin is deep golden and crisp. Every 20–25 minutes, carefully tilt the duck over the pan to drain accumulated fat into the pan; reserve the fat for other uses if desired.

Rest

Remove duck from oven and tent loosely with foil. Rest for 15–20 minutes before carving to let juices redistribute. Reserve any pan juices for the sauce (strain to remove solids) and discard spent thyme/garlic.

While the oven heats and the duck begins roasting, parboil potatoes: place halved new potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook 8–10 minutes until just tender when pierced. Drain and allow to steam dry for 2 minutes.

Transfer potatoes to a sheet pan, toss with 2 tbs olive oil, 1 tsp chopped rosemary, 1 tsp kosher salt and 1/2 tsp black pepper. Arrange in a single layer.

Roast in the oven alongside the duck (or in a separate oven) at 375°F (190°C) for 25–30 minutes until golden and crisp, turning once halfway through. Keep warm until serving.

Strain pan juices reserved from roasting through a fine mesh into a small saucepan; skim off excess fat and measure about 1/4–1/2 cup flavorful juices. If you have less, top with duck or chicken stock to reach 1/2 cup total.

In a medium saucepan over medium heat, combine 1 cup fresh orange juice, 1 cup Grand Marnier, 1 cup chicken or duck stock, and 2 tbs granulated sugar. Add 1 tbs orange zest strips. Bring to a gentle simmer and reduce by about one-third until slightly syrupy, roughly 12–15 minutes. Watch carefully to avoid boiling off alcohol too aggressively — a gentle simmer is enough.

If you reserved pan juices, add them when the mixture has reduced by half; simmer 2–3 minutes to meld flavors. Taste and adjust seasoning with 1 tsp salt and 1/2 tsp black pepper.

If you want a slightly thicker glossy sauce, whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry, then whisk into the simmering sauce and cook 1 minute until thickened. Remove from heat and whisk in 2 tbs cold unsalted butter, one piece at a time, to finish and add shine. Keep warm until plating.

About 8–10 minutes before the duck finishes resting, heat a large skillet over medium-high heat. Add 1 tsp sesame oil. When shimmering, add the halved baby bok choy cut-side down (work in batches if needed). Sear for 2 minutes until lightly charred on cut surface.

Flip bok choy, add 2 tbs water, cover the skillet and steam for 1–2 minutes until stems are just tender but leaves remain bright green. Remove lid, add 1 tsp soy sauce, 1 minced garlic clove and 1/4 tsp salt, toss to coat and cook uncovered 30 seconds to evaporate excess liquid. Transfer to serving platter and keep warm.

Carve the rested duck into breast halves and leg/thigh portions. Spoon a small amount of the warm Grand Marnier-orange sauce onto the plate and place sliced duck over it. Arrange roasted new potatoes and bok choy alongside.

Drizzle additional sauce over the duck (and potatoes if desired). Garnish with fresh orange segments or supremes and a scattering of microgreens or parsley. Serve immediately.