Duck A L'Orange | Chef Jean-Pierrre

duck

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and more affordable than duck.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option, while white wine can be less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is a lower-calorie option, while seasoned water is budget-friendly.

Remove the neck and giblets from the duck.

Dry the duck thoroughly with paper towels to ensure crispy skin.

Cut the duck wings off and set them aside for the gravy.

Trim excess skin from the duck to reduce fat.

Tie the duck legs together with kitchen twine, leaving some length on one side for easier handling.

Poke holes in the duck skin using a sausage pricker or pairing knife to help render fat and achieve crispy skin.

Chop 4-5 carrots and 4-5 stalks of celery, and add them to a pot.

Add 1 large leek (including some green parts), fresh thyme, 2 star anise, and 14 peppercorns to the pot with the vegetables.

Cover the vegetables with water and bring to a boil.

Once boiling, reduce the heat and let the stock simmer for about 3-4 hours.

Salt the duck generously to dry brine it, ensuring the skin is well-seasoned.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens