The gastrique can be made up to 5 days ahead and kept refrigerated. Season duck all over, inside and out, with kosher salt. Cut the zest into a very fine julienne. When ready to serve, return duck to oven just long enough to reheat and re-crisp the skin, 5 to 15 minutes, depending on how much it's cooled off. The result is complex, fragrant, and lip-smackingly delicious, with a fine-tuned sauce that cuts right through the rich fattiness of the duck. If desired, you can spatchcock the duck (see note). Roasting the duck trimmings with aromatic vegetables and infusing that into the stock makes an even more flavorful and rich sauce. 1 tablespoon (15ml) tomato paste (optional), 4 ounces (115g) granulated sugar (about 1/2 cup plus 1 tablespoon), Zest of 1 navel orange or 2 bitter oranges, cleaned of any white pith and cut into a fine julienne, 2 tablespoons (30ml) fresh navel orange juice or 1/4 cup (60ml) bitter orange juice, 2 tablespoons fresh lemon juice (omit if using bitter orange juice), Cornstarch or arrowroot (optional, only if needed). You want to taste the gastrique but not have it clobber the sauce; too much can ruin the sauce (you may only need a 2 to 4 teaspoons to accomplish this). Pat dry the two half breasts with paper towels. Set aside. Return gastrique to medium heat and bring back to a boil, then reduce heat to maintain a strong simmer and cook until it is very slightly reduced, about 2 minutes; stir, if needed, to dissolve any last traces of hardened sugar, then set aside. If you are serving more people, consider doubling the recipe (you will need to double everything except the gastrique, of which this recipe produces more than enough). Refrigerate uncovered for at least 1 hour and up to 24 hours. Preheat the oven to 450°. All products linked here have been independently selected by our editors. Line terrines with caul fat leaving a 2-inch overhang. Season with salt and pepper. Serve immediately and enjoy. The duck trimmings and aromatic vegetables can be roasted in advance, infused into the stock, and the stock can be strained and reduced down to 1 cup ahead of finishing the sauce; refrigerate in an airtight container until ready to use. Place the duck on a hot plate, either whole or neatly sliced. https://www.epicurious.com/recipes/food/views/duck-a-lorange-233535 6 hours plus optional overnight dry-brining. Cut off duck wingettes and wing tips at the joint, leaving the drumettes connected to the duck; remove neck and any giblets from the cavity. Gradually add the 1 cup of orange juice, then the currant jelly and bring to a boil. The easy sauce can be prepared ahead of time, and you can sear the duck right before serving. This will help release the fat, and the fat will crisp up when cooked. Roast duck trimmings and vegetables, stirring one or twice, until browned all over, about 25 minutes (check often, as you do not want anything to scorch or burn). Arrange 5 apricots down the center of each terrine, with the strips of duck and pistachios on both sides. Stir in the flour and tomato paste, then gradually stir in the stock and wine. Turn the oven temperature down to 350°. Spoon the sauce over the duck. Add orange zest and cook until softened, about 2 minutes for navel orange zest and 15 minutes for bitter orange zest. This recipe requires a good quality homemade stock that's loaded with natural gelatin and flavor from beef or chicken bones and aromatic vegetables. Chop the necks into 2-inch lengths. Get our cookbook, free, when you sign up for our newsletter. © Copyright 2020 Meredith Corporation. To do so, use poultry shears to remove the backbone by cutting along both sides of the spine from the cavity to neck ends, then flip the duck and press down on the breast to flatten it. Stir with a fork until syrup comes to a boil, then simmer without stirring until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization. Post whatever you want, just keep it seriously about eats, seriously. Both approaches work well. Transfer the ducks to a platter and keep warm. Insert a wooden spoon into the cavities and tilt the ducks, letting the juices run into the pan.