French Roast Duck with Orange Sauce

This is a fantastic duck recipe by Chef Gui Alinat that you simply have to try out. It comes with a superb sweet orange sauce that greatly compliments roast duck.

Enjoy!

Ingredients

• 2 duck magrets

Citrus Marinade:

• 4.5 teaspoons orange zest
• 1 teaspoon lemon zest
• 2 tablespoons sugar
• 1 tablespoon white pepper

Gstrique Sauce:

• 2 tablespoons balsamic vinegar
• 2 tablespoons sugar
• 1 cup orange juice
• 2 cups brown duck stock

Garnish:

• 8 ounces beet
• 1 sprig sage
• 6 asparagus
• micro-greens
• 3 ounces baby carrots
• 6 ounces yukon potatoes

Sage Oil:

• 1 cup olive oil
• 1 handful sage leaves

Citrus Marinade:

• Combine all ingredients.

Duck:

• Remove the skin from the meat. Leave skin intact and reserve.
• Rub meat with citrus marinade and vacuum-pack.
• Cook at 135°F/ 57°C for at least 30 minutes.
• Just before plating, take off bag, dry and flash-sear.

Gastrique Sauce:

• Make a light caramel with sugar and balsamic vinegar.
• Add orange juice.
• Add brown duck stock. Reduce.
• Work on sauce consistency and finish sauce.

Orange Confit:

• Bring simple syrup + white wine vinegar to a boil.
• Pour over orange segments.
• Let cool to room temp.
• Add gellan.

Garnish:

• Tourne beets and steam.
• Tourne potatoes and steam.
• Prep baby carrots and steam.
• Blanch asparagus.

Sage Oil:

• Heat olive oil.
• Add sage and let infuse off the heat to room temp.
• Process with hand blender.
• Pass through chinois.
• Reserve in micro squeeze bottle.

Crispy Skin:

• Dry skin, salt and flash-sear until dark brown and crispy.

Plating:

• On a rectangular plate, fan the duck elegantly.
• Drizzle with gastrique.
• Place the crispy skin on top.
• Randomly place garnish and orange confit cubes.
• Spot with sage oil.
• Add a few micro-greens.
• Serve at once.