Duck with Orange Gastrique

I passed by an unfamiliar butchery on a work errand downtown this week and it was such a great find! It's quite rare to find a butchery in Singapore that sells slabs of duck breast (whole duck is much more common) that I just had to pick up two pieces. Even though it meant that I had to carry the fresh meat to a work studio after and borrowed a little space in their fridge, with raised eyebrows from my colleagues no less! Heheh...

After my first attempt at roasting a whole duck , I think I deserve something easier :) Gastrique is not really anything fancy, it just means reduction of vinegar and sugar. And what could possibly go better with duck than orange (think Julia Child)! So easy is in and Julia Child is out of the question, instead I found this duck and orange recipe by Martha Stewart with just 4 ingredients yet produces maximum flavour. And you can't deny the chic factor in this dish right ;)

Ingredients
  • 2 duck breasts
  • 1 orange, zest the skin and reserve the juice
  • ½ cup sugar
  • ½ cup red wine vinegar

Directions
  1. Score the duck skin diagonally in crisscrossed lines. Careful to only slice through the skin and fats but not the flesh
  2. Season the meat with salt and pepper and place the meat skin-side down on a non-stick pan with medium heat to wring out the fats. Well, Martha Stewart calls in render the fats
  3. When a pool of fats form around the meat, flip it over and cook the other side for another minute
  4. Drain the fats and continue cooking the meat until skin is crisp and browned. Each side takes about a good 10 minutes or more (depending on your liking)
Gastrique
  1. Zest orange skin and add it to a small pot of boiling water for 2 minutes. This is to remove any bitterness from the orange
  2. Drain the water and set the orange zest aside to cool
  3. Heat sugar in a small pot over medium heat without stirring for 5 minutes
  4. Swirl the pot slightly when the sugar is starting to melt. This way the sugar can caramelise more evenly
  5. Once sugar is completely melted in dark amber hue, add vinegar and stir with a wooden spoon for 5 more minutes
  6. Pour in orange juice and zest to simmer for a good 5 minutes until reduced to thick syrup
To assemble, slice the duck meat and drizzle a little of the orange sauce over it. It's a sweet sauce (even with vinegar) so you might want to set aside the sauce so that you and your guests can spoon in more or less to their liking :)

I totally feel that the purple potato-side is the perfect choice (instead of a good ol' mash), I'm making this again this weekend and will post it up soon!

21 comments:

  1. I've never made duck before but I'd love to try it sometime. That orange sauce looks wonderful, and I'll bet it adds a wonderful flavor to the meat. :)

    ReplyDelete
  2. This look soo good! I love duck with orange, and the duck has a great taste, it's unique!

    ReplyDelete
  3. Oh my goodness - I'm going to make this! I hope I can find duck. I never cooked duck before, but I'm willing to try this recipe. My Taiwanese husband will LOVE it (and will appreciate my cooking! <- yep that's my goal).

    ReplyDelete
  4. I love orange ducks. I wish I can make more often if the price weren't so high in MTL.

    ReplyDelete
  5. Ooh la la! Duck is a special dish to make and the orange just makes it more classic. I always buy duck breasts and they are easier to cook, if you ask me, so you are onto a good thing.

    ReplyDelete
  6. Only four ingredients, so easy and it looks so good! Awesome.

    ReplyDelete
  7. Yum!! I am yet to cook duck breast but this looks like a great place to start :)

    ReplyDelete
  8. ohh yummo - duck with orange is a great combo! the duck looks so tender and full of fatty goodness too :D
    got my eyes on that pretty purple potato!

    ReplyDelete
  9. This is such a beautiful and classic combination! And it makes me feel guilty for not cooking duck for so long - I know my partner would adore this!

    ReplyDelete
  10. Zomg, this looks fantastic! I love duck so much, but don't eat it very often because of how expensive it is. However, this recipe sounds like it would definitely be worth spending the extra money :)

    ReplyDelete
  11. You photos always look so good! And yes, definitely the chic factor right there :) I love duck and caramelised sugar, so good!

    ReplyDelete
  12. Even though I am vegetarian, I am bookmarking this as my boyfriend loves duck and this looks amazing. I am so going to have to try making this for him sometime.

    ReplyDelete
  13. ahhh ! this looks SO DELICIOUS!
    i am going to miss your pictures and recipes :(

    i hope you catch up on many more of your posts when i come back!

    ReplyDelete
  14. Hi. Sent my WHB submission in again to your email. Let me know if you got it. Thank you for hosting this week.

    ReplyDelete
  15. Oh yum yum yum...I am totally drooling! I LOVE duck and I love to see new duck recipes, this one sounds so simple, I should try it soon. Thanks for sharing :).

    ReplyDelete
  16. I'm literally drooling. That duck look so tender and juicy!!! So I'm assuming that duck breast is only available at butcher shops?

    ReplyDelete
  17. The duck breast looks so juicy and moist! Great pictures!

    ReplyDelete
  18. As soon as I saw your post, I went and got some duck breast and gave it a try. It was absolutely AMAZING!!!!! Thank you so much for the recipe!

    ReplyDelete
  19. @Chung-Ah Rhee
    Hi! Glad you found duck breasts :) And even better that you tried this recipe! Thanks for coming back to share! ;)

    ReplyDelete