Gordon Ramsay's Duck A L'Orange is Gordon's version of a French main course dish. It has crispy duck meat braised with velvety citrus sauce. You'll love this fruity roast meat with heavily spiced sauce. Try this recipe for dinner and enjoy it with your family.
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.