Crispy Skin Duck a l’Orange Class
Before you start
Homework: The Night Before the Cooking
- Remove the duck from its packaging and pat dry with paper towels.
- Place on a paper towel-lined plate and set in your refrigerator (uncovered) overnight to dry out its skin.
Homework: 15 Minutes Before the Cooking
- Take the duck out of your refrigerator and set aside at room temperature to temper.
- Preheat your oven to 375F.
What you'll learn
Mise En Place
Large Pot with Lid
8 ounce duck breasts, 2x
Parsnips, 1 lbs
Canola oil, ¼ cup
Brown Butter Truffle Honey, to taste
Balinese Truffle Salt, to taste
Blood orange, 2x
Granny Smith apple, 1x
Red wine vinegar, 3 tbsps
Demi glace, ¼ cup
Whole coriander and black peppercorn, ½ tsp
Unsalted butter, 2 tbsps
- Trim, peel, and cut the parsnips into batons. Transfer to a mixing bowl and toss with half of the canola oil, a drizzle of Brown Butter Truffle Honey, and a pinch of Balinese Truffle Salt.
- Spread onto a sprayed, lined sheet tray and transfer to the oven to bake until tender, about 30-40 minutes.
- Peel and supreme the oranges. Transfer to a strainer set over a bowl and sprinkle with Balinese Truffle Salt to cure.
- Peel, core, and dice the Granny Smith apple to yield ½ cup diced apple. Toss with a sprinkle of red wine vinegar to prevent oxidation.
How to cook
- In a 2 quart pot over medium-high heat, stir together the red wine vinegar, remaining Brown Butter Truffle Honey, and any leftover orange juice until reduced to about 2 tablespoons. Crush the coriander and peppercorn. Add ½ teaspoon of the crushed spices, along with the demi glace and a pinch of Balinese Truffle Salt. Bring to a simmer, then cover and set aside off the heat.
- Score the duck.
- Heat the remaining canola oil in a large saute pan over medium-low heat. Season the duck with Balinese Truffle Salt, then add the duck breasts, skin side down, and gently cook until the skin is rendered and crispy, using a large metal spoon to baste with the duck’s fat.
- Flip and add the 2 tablespoons of butter. Turn off the heat and allow the duck breast to finish cooking gently in the butter.
- Transfer the duck breast to a cutting board to rest.
- Bring the demi glace sauce to a simmer, then turn off the heat and stir in the diced apple.
- Plate up the parsnips.
- Carve the duck into slices and arrange on the serving platter. Drizzle on the sauce and top, along the orange supremes and a sprinkle of Balinese Truffle Salt to finish. Dig in!!
From the chef
Duck a l'orange is a dish that requires no introduction. In this class you will learn the secrets behind cooking a duck breast to medium-rare perfection with crispy crackling skin. We will also guide you through some sauce skills and show you how to make a vibrant sauce with blood oranges, Brown Butter Truffle Honey, and duck jus. It's the most wonderful time of the year to enjoy this French classic!