The ultimate french classic: gordon ramsay’s duck a l’orange recipe for beginners

Indulge in the exquisite flavors of duck à l’orange, a classic French dish that has captivated taste buds for centuries. This delectable recipe, meticulously crafted by culinary maestro Gordon Ramsay, elevates the dish to new heights of culinary excellence.

Ingredients

• 1 whole duck (4-5 pounds)
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 cup chicken broth
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

1. Prepare the Duck: Preheat oven to 350°F (175°C). Remove the duck from the refrigerator and pat dry. Season the duck inside and out with salt and pepper.
2. Sear the Duck: In a large skillet, heat the olive oil over medium-high heat. Place the duck breast-side down in the skillet and sear for 5-7 minutes, or until golden brown. Flip the duck and sear for an additional 3-5 minutes.
3. Roast the Duck: Transfer the duck to a roasting pan and roast for 45-60 minutes, or until the internal temperature reaches 165°F (74°C).
4. Make the Orange Sauce: While the duck is roasting, prepare the orange sauce. In a saucepan, combine the orange juice, lemon juice, shallots, garlic, white wine, and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sauce has thickened.
5. Add Sugar and Cornstarch: In a small bowl, whisk together the sugar and cornstarch. Gradually add the cornstarch mixture to the orange sauce, whisking constantly. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened.
6. Glaze the Duck: Remove the duck from the oven and let rest for 10 minutes. Brush the duck with the orange sauce.
7. Serve: Carve the duck and serve with the remaining orange sauce. Garnish with orange slices and fresh herbs.

Tips from Gordon Ramsay

• Use a high-quality duck: The quality of the duck will greatly impact the flavor of the dish. Look for a duck with a plump breast and golden skin.
• Don’t overcook the duck: Overcooked duck will be dry and tough. Use a meat thermometer to ensure that the duck is cooked to the desired doneness.
• Make the sauce ahead of time: The orange sauce can be made up to 2 days ahead of time. Reheat the sauce before serving.
• Serve with a side of roasted vegetables: Roasted vegetables, such as carrots, parsnips, and potatoes, are a delicious accompaniment to duck à l’orange.

Variations

• Add Grand Marnier: For a richer flavor, add 1/4 cup of Grand Marnier to the orange sauce.
• Use blood oranges: Blood oranges add a beautiful color and slightly tart flavor to the sauce.
• Make a duck confit: For a more decadent dish, confit the duck legs before roasting.

Pairing Suggestions

• Wine: Pair duck à l’orange with a full-bodied red wine, such as Pinot Noir or Cabernet Sauvignon.
• Beer: Amber or brown ales complement the flavors of duck à l’orange well.
• Cocktails: A classic Old Fashioned or a French 75 are excellent cocktail choices to enjoy with this dish.

Top Questions Asked

• How do I know when the duck is done cooking?

Insert a meat thermometer into the thickest part of the duck’s thigh. The internal temperature should reach 165°F (74°C) for medium-rare.

• Can I use a different type of citrus?

Yes, you can use grapefruit or tangerines instead of oranges.

• What can I do with the leftover duck fat?

Duck fat can be used to roast vegetables, make gravy, or fry potatoes.