CookEat Recipe
Orange-Braised Duckling
A whole duckling roasted over mirepoix, then braised with orange rinds, currant jelly, demi-glace and broth, served with peeled orange flesh and its strained pan sauce.
Method
Steps
Step 1
Use one fresh food-purpose duckling that weighed five pounds before its head, feet and viscera were removed. Have a poultry professional prepare that same bird for cooking, retaining its initial weight information. Remove any remaining feather stubs, wipe with clean paper and truss. Keep the raw bird refrigerated at 4°C or below until cooking.
Step 2
Have the linked raw mirepoix ready. Measure two gills of the linked finished demi-glace before loosening that portion with a little hot linked white broth made only from unsalted veal bones and vegetables. Measure a separate one gill of the same finished broth for the duck pan. If the sauce or broth has been refrigerated or thawed, reheat while stirring to a full boil and at least 165°F. Use the linked finished currant jelly after its cold resting period, keeping unused preparations refrigerated.
Step 3
Heat a conventional oven to 180°C. Put the raw mirepoix in a lidded metal braising pan suitable for both oven and hob, with the one ounce of butter. Lay the duck over it, season with the teaspoon of salt and half teaspoon of black pepper, then baste lightly with a little separate melted butter. Roast uncovered for about twenty-five minutes.
Step 4
Wash, carefully peel and skin both oranges. Keep the removed rinds for the pan and the peeled flesh separately refrigerated for the garnish. Add the rinds to the duck with four tablespoons of the finished currant jelly, the prepared demi-glace portion and the separate one gill of broth. Cover the pan and return it to the 180°C oven for about forty-five minutes, continuing as needed until the whole bird is cooked through to at least 82°C in the thickest thigh and breast areas away from bone, and the pork-containing mirepoix base reaches at least 74°C.
Step 5
Lift the duck onto a warmed large serving platter, remove the trussing and keep it warm while finishing the sauce.
Step 6
Cut the peeled flesh of both oranges in halves, then slice it finely and remove the seeds. Arrange the flesh slices around the duck, overlapping one another.
Step 7
Put the braising pan on the hob and reduce its actual sauce over a brisk open heat for about ten minutes, until it lightly coats a spoon. Skim the fat from the surface.
Step 8
Pass the hot sauce through a fine conical strainer over the duck, keeping the rinds and mirepoix solids out of the served sauce. Serve promptly with the peeled orange flesh arranged around the bird.
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