Duck a l'orange by 2 Star Michelin Chef Josiah Citrin [Sponsored by Olivia Care]

duck

🥗Healthier: chicken

💰Cheaper: chicken

Chicken is lower in fat and more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine is lower in calories, while grape juice is budget-friendly.

Score the duck by making X's in the skin to help render the fat.

Heat a non-stick pan and add a little grapeseed oil to prevent sticking.

Season the duck with sea salt before placing it skin-side down in the hot pan.

Cook the duck until the skin is beautifully colored and crispy.

Prepare the blood orange sauce by combining sugar and a touch of water in a pan to make a light caramel.

Add three peppercorns and a little red wine vinegar to the caramel and reduce it down to eliminate sharp acidity.

Once the vinegar has reduced, add the blood orange juice and let it reduce by half until syrupy.

Render the fat from the duck and transfer it to the oven for about 5 minutes.

Peel the blood oranges, leaving some pith, and blanch them in boiling water three times to remove bitterness.

Combine the blanched oranges with orange juice and sugar in a pot and bring to a boil, then cook for about 1 hour and 20 minutes.

Trim the turnips, removing the stems and leaves, and peel them while keeping their natural shape.

Place the turnips in a pan with chicken stock, butter, sugar, and a pinch of salt, then cover with a cartouche.

Bring the turnips to a boil, then reduce to a simmer and cook until glazed and tender.

Check the duck, ensuring it is medium rare and beautifully cooked, then let it rest to retain juices.

Deglaze the orange sauce with chicken stock and let it reduce until syrupy.

Prepare the orange zest by cooking it down in sugar and orange juice to enhance flavor.

Cut the cooked orange into strips for garnish, providing two forms of orange in the dish.

Shave green olives over the turnips for added flavor and presentation.

Drizzle olive oil over the dish and season with flor de sal.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens