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Duck à l’Orange

Duck à l'Orange
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Duck à l’Orange

Ingredients

  • Sauce

  • 3 cups orange juice

  • 1 cup sugar

  • 1 head garlic, sliced in half crosswise

  • 2 tablespoons orange liqueur

  • 2 tablespoons ginger, coarsely chopped

  • 2 cups plus 2 tablespoons chardonnay vinegar

  • 1 habanero pepper

  • 3 tablespoons cold, unsalted butter

  • 2 tablespoons parsley, chopped

  • 1 tablespoon chives, chipped

  • 2 teaspoons pink peppercorns, coarsely crushed

  • 1 teaspoon thyme, finely chopped

  • kosher salt and ground black pepper

  • Duck Confit

  • 3 tablespoons ground cinnamon

  • 3 tablespoons ancho chile powder

  • 3 tablespoons Padilla chile powder

  • 3 tablespoons ground cumin

  • 3 tablespoons ground coriander

  • 3 tablespoons brown sugar

  • 2 tablespoons garlic powder

  • 2 teaspoons onion powder

  • 2 tablespoons kosher salt

  • 1 tablespoon allspice

  • 1 tablespoon ground cloves

  • 1 tablespoon ground fennel seeds

  • 1 teaspoon cayenne powder

  • 1 teaspoon dried ground chile de arbol

  • 2 teaspoons coarsely ground black pepper

  • 2 tablespoons oil

  • 1/4 pound bacon

  • 4 bone-in duck confit legs

  • Duck Breasts

  • 4 duck breasts, skin on

  • kosher salt and ground black pepper

Directions

  • Sauce
  • Combine the orange juice, sugar, garlic, orange liqueur, ginger and 2 cups of the vinegar in a medium saucepan and bring to a boil over high heat. Cook until the mixture reduces by 1/4-1/2, about 30 minutes
  • Make small slits in the habanero, add to reduction and let cook for another 5 minutes.
  • Add remaining 2 tablespoons vinegar and cook for another minute.
  • Whisk in butter and cook until it melts.
  • Add parsley, chives, peppercorns, thyme and season with salt and pepper.
  • Duck Confit
  • Preheat over to 350 degrees and place a baking rack on a rimmed baking sheet.
  • Mix together cinnamon, chile powders, cumin, coriander, ginger, sugar, garlic powder, onion powder, salt, allspice, gloves, fennel seed, cayenne powder, chile de arbol and 2 tablespoons of black pepper in a bowl, set aside.
  • Heat the oil in a large pan over medium heat, add the bacon and cook until lightly golden on both sides and fat has rendered. Remove bacon to plate lined with paper towels.
  • Season duck legs with salt, pepper, and some of the spice rub.
  • Place the legs, fat side down, in pan of the bacon drippings.
  • Cook slowly over medium heat until the skin is very crisp (about 10 minutes). Turn them over and cook until the other side is crisp. Transfer to the prepared baking sheet and keep warm in the oven.
  • Duck Breasts
  • Heat a cast iron pan over medium heat.
  • Score skin of the duck breast. Season duck breast with mostly salt and pepper, little but of the spice mixture.
  • Place skin-side down in the cast iron pan. Cook slowly over medium heat, draining the rendered fat from the pan a few times, until the skin is very crisp (about 25 minutes).
  • Turn the breast over and continue cooking to medium (about 140 degrees). Remove to a cutting board and let rest for 10 minutes. Slice into 1/4in thick slices.
  • To Serve
  • Spoon some of the sauce on top of the duck confit and duck breast. Garnish with thyme, if desired.

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