| Prep: 20 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 545 | 38g | 10g | 16g |
| sugars | fibre | protein | salt |
| 10g | 2g | 22g | 1.2g |
Why I Love Spanish Orange Duck
I can still vividly recall the first time I cooked this Orange Duck—a dish that completely captured my culinary imagination. As an adventurous chef, one who frequently indulges in concocting and sharing hearty mountain recipes, this Spanish Orange Duck holds a special place in my repertoire. While not exactly your typical wild game dish or trout recipe I’m known for, it promises an equally sumptuous blend of nature-inspired flavors.
I was inspired by renowned Spanish chef Ferran Adrià and his love for experimenting with traditional recipes. He once remarked that cooking is all about creating connections between contrasting ingredients. As with Pato Con Naranjas, his take on a classic Spanish duck dish, I fell in love with the idea of using sweet, juicy oranges to balance the rich, gamey flavor of duck.
The Allure of Contrasting Flavors
The Orange Duck recipe, with its blend of fresh thyme, oranges, and the intrinsic flavor of duck, truly resonates with me. I have always been a firm believer that a great dish is born from compatible contrasts. The tangy taste of ripe oranges creates a delightful juxtaposition to the strong flavor of the duck, making each bite a surprise to unravel. The essence of Spanish cuisine is mirrored in this unique blend of strong and delicate flavors.
The Compliment of Simplicity
There’s beauty in simplicity, and this recipe is a perfect testament to that. In spite of its luxurious taste, the Orange Duck is quite simple to prepare. It requires only everyday ingredients, yet, when blended together they create a melody of flavors that would gratify even the most refined palate. This ease and simplicity certainly adds to why I adore this recipe so much.
To enhance the experience, serve this delectable dish alongside a side of vermicelli rice pilaf or a refreshing grapefruit salad. It promises a gourmet dining experience set to awaken all the senses.
What You’ll Need
- 3 lb whole duck
- 2 large oranges
- 1 large onion
- 6 cloves garlic
- 1/2 cup of olive oil
- 1 cup of white wine
- 1 cup of chicken broth
- 2 tablespoons of sugar
- 1 tablespoon of cornstarch
- 2 bay leaves
- Salt to taste
- Black pepper to taste
- 1 bunch of fresh thyme
Method
Step One
Prep your duck by first rinsing it well and patting it dry. Next, prick the skin all over with a sharp knife, making sure to not pierce the meat below the skin. This will allow the fat to be rendered off during cooking. Season it all over with salt and black pepper.
Step Two
Squeeze the juice out of one of the oranges and combine it with olive oil. Rub this mixture all over the duck, inside and out. Then cut the squeezed orange in half and stuff it into the cavity of the duck together with half of the onion, three garlic cloves, and a few sprigs of thyme.
Step Three
Preheat your oven to 375 degrees F. Place the duck, breast side down, on a rack in a roasting pan. Roast for about 2 hours, or until the skin is crispy and brown.
Step Four
While the duck is cooking, chop the remaining onion and garlic cloves. Zest the second orange and squeeze its juice. In a saucepan, heat a tablespoon of the olive oil and sauté the onion and garlic until they are soft. Add the orange zest, juice, sugar, and bay leaves. Simmer this mixture on low heat until it reduces by half.
Step Five
In a small bowl, combine the cornstarch with a little bit of cold water to create a slurry. Pour this into the saucepan, add the wine and chicken broth, and stir constantly until the sauce thickens. Season with salt, pepper, and fresh thyme to taste.
Step Six
After 2 hours of roasting, flip over the duck so the breast side faces up. Raise the oven temperature to 400 degrees F and continue to roast for another 30 to 40 minutes, or until the duck reaches an internal temperature of 165 degrees F.
Step Seven
Once the duck is fully cooked, remove it from the oven and let it rest for 10 to 15 minutes before carving. Serve the carved duck pieces with the orange sauce drizzled over top. Enjoy your Orange Duck while it’s warm.
