Blood orange lacquered duck
- Preparation 1 h
- Refrigeration 24 h
- Cooking 2 h 40 min
- Servings 3 to 4
- Freezing Absolutely
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This blood orange lacquered duck is finger licking good ! The white beer brine brings a salty and juicy side to the meat while the marinade will bring the sweet part !
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Ingredients for the brine
- 1 young 2.5 kg whole duck
- 750ml Blonde de Chambly beer by Unibroue
- 1/2 cup salt diluted in 1 cup warm water
- 3 cups orange juice
- 1 tablespoon peppercorns
- 1/4 cup brown sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon fennel seeds
- A 10cm piece of fresh ginger, sliced
- 5 sprigs of fresh thyme
- Water
Ingredients for the sauce
- 1 tablespoon canola oil
- 1 tablespoon grated ginger
- 2 tablespoons finely chopped green onions
- 3 garlic cloves, finely chopped
- 1 1/2 cups blood orange juice (about 7 to 8)
- 1 tablespoon honey
- 3 small spikes of star anise
- Salt and pepper from the mill
Ingredients for the rest
- 1 blood orange, quartered
- 10 sprigs of fresh thyme
- 6 whole garlic cloves, peeled and lightly crushed
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Preparation
- Remove the neck from the duck cavity and cut off the excess skin. In a very large saucepan, except the duck, pour all the ingredients and mix well. Ad the duck and pour enough water to cover it completely. Leave in the fridge all night until the next evening.
- In a saucepan over medium low heat, add canola oil followed by ginger, green onion and garlic. Cook, stirring for 3 to 4 minutes to bring out the aromas.
- Add the orange juice, honey, star anise, season with salt and pepper and stir. Simmer at low bubbles for 5 to 6 minutes, stirring. Filter and let cool completely.
- Take the duck out of the brine and drain. Let cool 30 minutes before cooking. Preheat the oven to 325°F. Cover the bottom of a roasting pan with aluminum foil and remove the grill.
- Fill the cavity of the duck with blood orange quarters, thyme and garlic cloves. Attach the back legs together, place on the roasting rack then generously season with salt and pepper.
- Place in the oven and bake for 2h to 2h30 min until the internal temperature is 165°F. Brush with the sauce every 25 minutes but stop about 30 minutes from the end to get crispy skin. Rotate the duck to obtain even cooking if necessary.
Our sommeliers suggest
Burg Ravensburg Pinot Noir 2022
Baden, Germany
Lacquered duck with a sweet, glossy skin, blood orange bringing its bright acidity. The Burg Ravensburg Pinot Noir from Baden, Germany, keeps things fruity: cherry and red fruit typical of the grape, soft tannins that never crowd the duck. A red that follows the fork instead of running ahead of it. Serve it slightly cool.
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SAINT-CHARLES, LA SOUCHE, 3.5%
The lacquered skin turns almost black in the oven, and that's where the brown ale comes in. Its roasted malt speaks directly to that glaze, and its ripe small fruits slip in next to the blood orange without casting a shadow on it. A lighter brown ale, around 4 or 5%, lets the duck stay the star.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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