Name: Duck à l’Orange
Yield: Serves 2
Cuisine: American
Ingredients: juice of ½ lemon; juice of ½ orange; zest of 2 oranges, confited (see citrus zest confit); 2 cups/450 ml dark duck stock or chicken stock; salt and pepper; 1 fresh duck, trimmed of excess fat; ½ orange, cut into 4 pieces; 2 ounces/56 g sugar; 3 ounces/75 ml Grand Marnier; 2 tbsp/28 g butter; 2 oranges, peeled and segmented; 1 lemon, cut into 6 pieces; ½ cup/100 ml red wine vinegar

Preparation info

Serves
2

Difficulty
Medium

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

When you prepare the duck, trim the floppy excess skin and fat where the head used to be, and the soft stuff just inside the butt end of the body cavity. Make sure to save this. It’s very useful for making confit, sautéing potatoes, etc.

Ingredients

1 fresh duck, trimmed of excess fat
salt and pepper
½ orange, cut into 4 pieces
1

Method

Cook the Duck

Preheat the oven to 250°F/130°C. After thoroughly washing the insides (and removing the giblets), season the cavity and outside of the duck with salt and pepper. Place the 4 orange pieces and the 6 lemon pieces inside the cavity. With