at the home of french

HOW TO MAKE GORDON RAMSAY DUCK A L’ORANGE AT HOME

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

PUMPKIN FRENCH TOAST CASSEROLE

Pumpkin French Toast Casserole is perfect for prepping the night before and baking fresh in the morning. It serves a crowd, bursts with delightful pumpkin flavor, and is topped with a cinnamon streusel for a satisfying crunch.

INGREDIENTS

French Toast Casserole

  • 1 loaf (15–18 oz) stale white bread, such as challah, French bread, or brioche
  • 1 ½ cups milk
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 5 large eggs
  • ¼ cup granulated sugar
  • 1 tablespoon pumpkin pie spice (or use homemade, see notes)
  • 2 teaspoons vanilla extract

Streusel Topping

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon pumpkin pie spice
  • ⅓ cup chopped pecans
  • ⅓ cup unsalted butter, melted

INSTRUCTIONS

Prepare the French Toast Casserole

  • Lightly grease a 9×13-inch (23×33 cm) glass baking dish.
  • Cut the bread into small cubes or tear it into bite-sized pieces. Place in the prepared dish.
  • In a large bowl, whisk together milk, pumpkin puree, eggs, sugar, pumpkin pie spice, and vanilla extract.
  • Pour the pumpkin mixture over the bread. Gently stir, if needed, to coat the bread evenly.

Prepare the Streusel Topping

  • In a medium bowl, combine flour, brown sugar, granulated sugar, pumpkin pie spice, and chopped pecans.
  • Mix in the melted butter until crumbly.

If Baking Immediately

  • Preheat the oven to 350°F (180°C).
  • Sprinkle the streusel evenly over the casserole.
  • Cover with aluminum foil and bake for 40 minutes.
  • Remove the foil and bake for an additional 15–20 minutes, or until a toothpick inserted in the center comes out clean.

If Baking the Next Morning

  • Cover the casserole with aluminum foil and refrigerate overnight.
  • Store the streusel in a covered bowl in the fridge.
  • When ready to bake, remove the casserole from the fridge and preheat the oven to 350°F (180°C).
  • Sprinkle the streusel over the casserole.
  • Bake covered for 40 minutes, then uncover and bake for 15–20 minutes.

NOTES

  • Homemade Pumpkin Pie Spice: Combine 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves.
  • Storage Tips:
    • Refrigerate leftovers in a covered container and reheat in the microwave.
    • To freeze, cut into portions, place in a freezer-safe container, and store for up to 2 months. Thaw overnight in the fridge before reheating.
  • Recipe can be halved and baked in an 8×8 or 9×9-inch pan (ensure the sides are tall enough).

Enjoy this cozy, pumpkin-filled treat!