Have you ever tried fruit-sauced roast meat? If not, then try Gordon Ramsay’s duck a l’orange. It’s an elegant French dish of roast duck combined with cooked fruits. This recipe is super easy and delicious. Try this recipe and have a taste of Gordon Ramsay’s version of a classic French dish.
Gordon Ramsay’s duck a l’orange is crispy duck meat braised with a citrus sauce called sauce bigarade. Try this recipe once and you’ll be amazed by its unique combination of flavors used by Gordon Ramsay. The zesty orange in it gives a subtle tangy flavor along with the robust sweet and sour flavors in the sauce. Read further to know the recipe instructions for Gordon Ramsay’s duck a l’orange.
For Gordon Ramsay’s duck a l’orange, add orange zest strips, onion, and bay leaves to the duck cavity. Season it with salt and pepper and roast for 1-1.5 hours. Pan-fry onion for 5 minutes. Then, add orange liquor, sherry vinegar, orange juice, chicken stock, orange zest, marmalade, orange zest, and cornflour to the pan. Cook until it thickens. Drizzle it over the duck and serve.
Now, read the full instructions on the recipe card below and try this recipe now. You’ll get all the additional information like the list of ingredients and equipment required for the recipe. Rate this recipe and enjoy this delicious meal with your family.
Gordon Ramsay’s Duck A L’Orange Recipe
- Roasting Pan
- Heatproof Bowl
- Serving Tray
- Chopping Tray
- 2 Duck Breasts
- 2 Onion
- 2 Bay Leaves
- 2 teaspoon Grated Orange Zest
- Extra Grated Orange Zest
- 1 tablespoon Butter
- 1 tablespoon Vegetable Oil
- 1 tablespoon Duckfat
- 2 tablespoon Grand Marnier (orange liquor)
- 1 tablespoon Sherry Vinegar or Red Wine
- 1 tablespoon Orange Marmalade
- 1 cup Chicken Broth
- 1 cup Orange Juice
- Salt (to taste)
- Pepper (to taste)
- Pinch of Cayenne
- 1 teaspoon Cornflour
- Peel the orange skin into wide strips. Cut them into thin julienne strips and set these aside. Slightly score the skin of the duck making sure not to make deep cuts. Put half orange inside the duck cavity. Also, add onion pieces and bay leaves to the cavity.
- Season this duck with salt and pepper. Now, roast the duck in a preheated oven (400 F) for about 45 minutes. Collect the excess fat from the duck in a heatproof bowl and roast it again for 35-45 minutes until the duck skin is crispy and golden brown.
- Remove the duck from the oven and cover it with foil and keep it aside for at least 15 minutes. Now, pan-fry onion in vegetable oil for around 5 minutes and add orange liquor, sherry vinegar (or red wine) to the pan and let it bubble for a few seconds.
- Add orange juice and chicken stock to the pan and cook for 2 minutes over medium heat. Now, strain this sauce using a fine sieve into a saucepan. Add orange stripes and orange marmalade to this pan and stir. Let it simmer for a minute over low heat.