If you haven’t experienced fruit-sauced roast meat yet, Gordon Ramsay’s duck à l’orange is a must-try. This elegant French dish features roasted duck paired with a flavorful fruit sauce. It’s a simple yet delicious recipe that brings a modern twist to this classic French favorite. Give it a go and savor Gordon Ramsay’s take on this timeless dish.
INGREDIENTS
- 2 Duck Breasts
- 2 Onions
- 2 Bay Leaves
- 2 tsp Grated Orange Zest
- 1 tbsp Lemon Juice
- 1 tbsp Olive Oil
- 2 tbsp Grand Marnier (orange liqueur)
- 1 tbsp Sherry Vinegar or Red Wine
- 1 cup Chicken Broth
- 1 tsp Salt (to taste)
- 1 tsp Pepper (to taste)
- 1 tsp Pinch of Cayenne
- 1 tsp Sugar
EQUIPMENT
- Roasting Pan
- Knife
- Bowls
- Spatula
- Saucepan
- Sieve
- Foil
INSTRUCTIONS
- Peel the orange skin into wide strips, then cut them into thin julienne strips and set aside. Slightly score the duck skin without cutting too deeply. Stuff the duck cavity with half an orange, onion pieces, and bay leaves.
- Season the duck with salt and pepper, then roast in a preheated oven at 400°F for 45 minutes. Collect the excess fat from the duck into a heatproof bowl, then return the duck to the oven for another 35-45 minutes, or until the skin is crispy and golden brown.
- Remove the duck from the oven, cover with foil, and set aside for at least 15 minutes.
- In a pan, sauté onion in vegetable oil for about 5 minutes. Add Grand Marnier and sherry vinegar (or red wine), letting it bubble for a few seconds.
- Stir in orange juice and chicken broth, then cook for 2 minutes over medium heat. Strain the sauce through a fine sieve into a saucepan.
- Add the julienned orange strips and orange marmalade to the saucepan. Stir and simmer for 1 minute over low heat.
- Serve the duck breasts with the sauce and enjoy!
NUTRITION
- Calories: 1258 kcal
- Carbohydrates: 73g
- Protein: 95g
- Fat: 59g
- Cholesterol: 391mg
- Sodium: 1244mg
- Fiber: 5g
- Sugar: 52g
