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 this classic French dish.
Gordon Ramsay’s duck a l’orange is crispy duck meat braised with a citrus sauce a l’orange that is also 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 an hour. Pan-fry onion for 5 minutes. Then, add orange liquor, red wine vinegar, orange juice, chicken stock, orange zest, marmalade, orange zest, and corn flour to the pan. Cook until it thickens. Drizzle it over the duck and serve.
You can also use any of the orange juice substitutes. Now, read the entire article. 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. But first, check out some other recipes from the Chef’s delight.
Other Gordon Ramsay Recipes That You Can Try
- Gordon Ramsay Meatballs
- Gordon Ramsay Beer Bread
- Gordon Ramsay Beef Stew
- Gordon Ramsay Pea And Ham Soup
- Gordon Ramsay Cornbread With Maple Bacon Butter
- Gordon Ramsay Quinoa Salad
- Gordon Ramsay Minestrone Soup
- Gordon Ramsay Broccoli Soup
- Gordon Ramsay Mushroom Risotto
- Gordon Ramsay Pork Belly
1. Gordon Ramsay’s Steak Pie– The steak pie is the perfect dish for Scottish new year dinner with your friends and family. Take a sneak peak at this recipe to know about the directions.
2. Gordon Ramsay’s Meatballs– This recipe from Gordon Ramsay brings you the most authentic Italian flavors. These meatballs will turn out to be super moist and make for a comforting meal.
3. Gordon Ramsay’s Beef Stew– The beef stew recipe from Gordon Ramsay is exceptionally tasty. Made with the goodness of beef, vegetables and herbs, this dish will leave you wanting for more.
4. Gordon Ramsay’s Pea And Ham Soup– Just like two peas in a pod, pea and ham go well along in this recipe. it is the intricate balance of flavors that will surely astonish you.
What Equipment Will You Need To Make Gordon Ramsay’s Duck A L’Orange?
- Roasting Pan – Roast the duck breast in a roasting pan.
- Knife – Slice the cavity of the duck breast to put the orange pieces.
- Spatula – Use a spatula to roast the veggies.
- Saucepan – Make beef stock in a saucepan by boiling the beef bones.
- Sieve – To strain off the excess solid from the stock, use a sieve.
How Much Time Will You Need To Make Gordon Ramsay’s Duck A L’Orange?
|Preparation Time||Cooking Time||Total Time|
|25 Minutes||2 Hours||2 Hours 25 Minutes|
What Ingredients Will You Need To Make Gordon Ramsay’s Duck A L’Orange?
- Duck Breast – The duck breast is highly nutritious. The duck meat adds satisfying flavors and is added to many cuisines.
- Onion – Before roasting the duck breast, stuff it with onion and some other herbs and spices.
- Bay Leaf – Use a sprig of bay leaf to add distinctive flavors and fragrance to your Duck a l’orange.
- Orange Zest – The orange zest goes well with duck. It complements and balances the slight sweetness of duck meat.
- Orange Juice – Add a tablespoon of orange juice to the stock for juicy and sweet flavors.
- Lemon Juice – A tablespoon of lemon juice mixed with orange juice will bring tangy and citrusy flavors to the sauce.
- Chicken Or Beef Broth – Use any chicken or beef broth to prepare the sauce for duck a l’orange.
- Grand Marnier (orange liquor) – The Grand Marnier has strong punchy flavors.
- Red Wine Vinegar – To make a gastrique sauce, you will need 2 tablespoons of red wine vinegar.
- Sugar – Heat a tablespoon of sugar to make the gastrique sauce with red wine vinegar.
- Salt – Add salt to your taste.
- Black Pepper – Season the duck with a pinch of black pepper.
- Cayenne – A pinch of cayenne pepper adds a spicy flavor to your duck al orange. Moreover, it aids in digestion.
Steps To Make Gordon Ramsay’s Duck A L’Orange
Begin with roasting the duck breast. First, add the duck breast in hot water for 3-5 minutes and then season it with salt, Cayenne, and black pepper. Putting it in hot water will tighten up the skin of duck meat. Keep it in the refrigerator for an hour and till then prepare the sauce.
Take it out of the refrigerator and let it cool down at room temperature. Then, lightly 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. Place it in the baking tray for 1 hour to roast nicely.
3. Sauce In Making
Duck al’ orange is all about its orange sauce. Take a few sour oranges to prepare the sauce. Peel off the zest into fine julienne strips. Blanch the zest strips. Simultaneously, mix lemon and orange juice. Then, in a saucepan, add the beef or chicken stock and two tablespoons of gastrique sauce (sugar infused with red wine vinegar). Boil it for 2-3 minutes and it will be ready. Bring to a boil until the consistency is thickened. Add citrus juice, butter, citrus zest, salt, and black pepper. Boil it for another 5 minutes. Once it is ready, drizzle it on the roasted duck.
|Dietary Fiber||5 g|
How Will Gordon Ramsay’s Duck A L’Orange Look And Taste Like?
Duck al’ orange is tender, juicy, and delightful. It has strong flavors similar to red meat. It is also fattier if you cook it in the right way. The sauce combined with beef stock and orange flavors tastes delicious. A perfect blend of protein for meat lovers.
Gordon Ramsay’s Duck A L’Orange Recipe
- 2 Duck Breasts
- 2 Onion
- 2 Bay Leaves
- 2 teaspoon Grated Orange Zest
- 1 tablespoon Lemon Juice
- 1 tablespoon Olive Oil
- 2 tablespoon Grand Marnier (orange liquor)
- 1 tablespoon Sherry Vinegar or Red Wine
- 1 cup Chicken Broth
- 1 teaspoon Salt (to taste)
- 1 teaspoon Pepper (to taste)
- 1 teaspoon Pinch of Cayenne
- 1 teaspoon Sugar
- 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.
Frequently Asked Questions (FAQs)
How does Gordon Ramsay cook duck?
Lay the duck breasts in, skin side down, and gradually increase the heat to medium. Add the skin trimmings into the pan. Sear skin side down for 3 to 5 minutes or until most of the fat has rendered.
What does duck A l’ orange taste like?
Duck a l’orange with crisp skin, succulent meat, and a velvety citrus sauce tastes like concentrated sunshine—is a thing too delicious to succumb to the vagaries of fashion.
What goes with duck al orange?
Duck A L’ orange is paired well with roasted beans, Brussel sprouts, green salad, French fries, sweet potato, and much more.
How long does duck take to cook?
It takes 2 hours to cook duck meat until it is tender and cooked through.
Make this crispy and crunchy Duck a l’orange recipe at home. Share your experience with us in the comment section below.