Citrus-Glazed Roast Duck

This classic duck dish, inspired by Jacques Pépin, delivers a zesty orange flavor through a syrup of sugar, cider vinegar, orange juice, and currant jelly, mixed with a savory gravy before adding butter and Grand Marnier.

Recipe Details

  • Prep Time: 1 hr 30 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 3 hrs
  • Servings: 4 to 6 servings

Full Ingredient List

  • 2 (5 1/2- to 6-pound) Pekin ducks, trimmed of excess fat, necks, gizzards, and hearts reserved
  • 1 tablespoon vegetable oil
  • 2 medium carrots, coarsely chopped
  • 2 medium tomatoes, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 1 small leek, white and pale green parts only, coarsely chopped
  • 1 small onion, coarsely chopped
  • 2 garlic cloves, crushed but not peeled
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 quart chicken stock or low-sodium broth
  • 1 cup dry white wine
  • 5 navel oranges, divided
  • 1/3 cup sugar
  • 1/3 cup cider vinegar
  • 2 tablespoons currant jelly
  • 2 tablespoons Grand Marnier
  • 2 tablespoons cold unsalted butter
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup water

Roast Duck

Tools and Equipment

  • Oven
  • Large roasting pan
  • Rack for roasting
  • Aluminum foil

Ingredients

Quantity Name Preparation Notes Substitutions
2 (5 1/2- to 6-pound) Pekin ducks trimmed of excess fat, necks, gizzards, and hearts reserved
1 cup water
to taste Kosher salt
to taste Freshly ground black pepper

Instructions

  1. Step 1: Preheat the oven to 450°F. Cut off the first two wing joints of the ducks and reserve. Chop the necks into 2-inch lengths.
  2. Step 2: Prick the ducks around the thighs, backs, and breasts. Season the ducks inside and out with salt and pepper. Set a rack in a very large roasting pan. Set the ducks' breasts up on the rack as far apart as possible. Add the water to the pan and roast the ducks in the center of the oven for 20 minutes.
  3. Step 3: Turn the oven temperature down to 350°F. Turn the ducks on their sides, propping them up by placing two large balls of foil between them, and roast for 30 minutes. Turn the ducks to their other sides and roast for 30 minutes longer.
  4. Step 4: After initial roasting, pour off the fat in the roasting pan. Turn the ducks breast side up and roast for 40 minutes longer. Remove the ducks from the oven and preheat the broiler. Broil the ducks 6 inches from the heat, rotating the pan a few times, until richly browned, about 3 minutes.

Duck Sauce

Tools and Equipment

  • Large saucepan
  • Medium saucepan
  • Strainer
  • Small saucepan

Ingredients

Quantity Name Preparation Notes Substitutions
1 tablespoon vegetable oil
from the ducks reserved duck hearts
from the ducks reserved duck gizzards
from the ducks reserved wing joints
from the ducks reserved duck necks chopped into 2-inch pieces
2 medium, coarsely chopped carrots
2 medium, coarsely chopped tomatoes
2 ribs, coarsely chopped celery
1 small leek white and pale green parts only, coarsely chopped
1 small, coarsely chopped onion
2, crushed but not peeled garlic cloves
2 bay leaves
1 teaspoon dried thyme
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 quart chicken stock or low-sodium broth
1 cup dry white wine
1/3 cup sugar
1/3 cup cider vinegar
2 tablespoons currant jelly
2 tablespoons Grand Marnier
2 tablespoons cold unsalted butter
to taste Kosher salt
to taste Freshly ground black pepper

Instructions

  1. Step 1: In a large saucepan, heat the oil. Add the hearts, gizzards, wing joints, and necks; season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, about 10 minutes.
  2. Step 2: Add the carrots, tomatoes, celery, leek, onion, garlic, bay leaves, and thyme; cook, stirring, until softened, about 5 minutes. Stir in the flour and tomato paste, then gradually stir in the stock and wine. Bring to a boil, stirring, then reduce the heat to moderately low and simmer for 1 hour. Strain the sauce into a bowl, pressing on the solids.
  3. Step 3: Meanwhile, remove the zest in strips from one of the oranges. Cut the zest into a very fine julienne. In a small saucepan of boiling water, blanch the julienne for 1 minute. Drain and rinse under cold water; pat dry.
  4. Step 4: Halve and squeeze two of the oranges; you will need 1 cup of juice. Peel the remaining oranges (including the one you stripped the zest from) with a knife, removing all of the bitter white pith. Cut in between the membranes to release the sections into a bowl.
  5. Step 5: In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel color, 4 minutes. Gradually add the 1 cup of orange juice, then the currant jelly and bring to a boil. Add the strained duck sauce and simmer over moderate heat to reduce slightly, 8 minutes. Season with salt and pepper. Add the Grand Marnier and remove from the heat. Swirl in the butter, 1 tablespoon at a time.
  6. Step 6: Scrape the pan juices into a fat separator and pour the juices back into the roasting pan. Simmer over moderate heat, scraping up any browned bits and coagulated juices. Strain the contents of the roasting pan into the orange sauce.

Orange Garnish

Tools and Equipment

  • Knife
  • Cutting board

Ingredients

Quantity Name Preparation Notes Substitutions
5, divided navel oranges zest and sections reserved separately

Instructions

  1. Step 1: Garnish the duck platter with the reserved orange sections and scatter the blanched zest over the ducks. Carve the ducks at the table and pass the sauce separately.

Additional Information

Notes: Inspired by Jacques Pépin's recipe in 'Essential Pépin.' Consider pairing with potato-based sides or a mesclun salad. The sauce base can be made up to two days in advance.

Tags

French holiday gourmet citrus