Duck A L’Orange
Ingredients
- 1 duck
- Salt
FOR THE SPANISH SAUCE
- 2 cups (500 g) diced onions, celery, carrots
- Vegetable oil
- 2 tablespoons flour
- 1 litre of chicken stock or duck stock
FOR THE ORANGE SAUCE
- Spanish sauce base
- Duck stock or chicken stock
- The juice of 3 oranges
- Orange zest of 1 orange
- 1/2 of a lemon
- Thyme
- Butter
Directions
- Preheat the pellet grill to 149°C (300°F).
- Break down the duck, then salt the legs with thighs attached. Set aside to cure for 30 minutes.
- Make the Spanish sauce by cooking down the onions, carrots, and celery, then add the flour once the vegetables have browned.
- Add the chicken stock and reduce to 1/3 volume, then strain out the vegetables from the sauce.
- Place the duck on the grill and smoke for up to 2 hours, or until it reaches an internal temperature of 75°C (165°F).
- While the duck is cooking, use the Spanish sauce base to make the orange sauce.
- Add the Spanish sauce base and orange juice to a skillet. Bring to a simmer and reduce the volume by 1/2.
- Reduce the temperature once the sauce has reduced in volume then mount the butter: 1/2 cup (100 g) should be perfect.
- Add thyme, lemon juice, and salt to taste.
- Remove the duck and sauce then serve!
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