Crispy Duck à l’Orange

Method

1. 1

   The night before. 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.

2. 2

   Just before the cooking begins, preheat your oven to 375F. Take the duck out of your refrigerator and set aside at room temperature to temper.*

3. 3

   Trim, peel, and cut the parsnips into batons. Transfer to a mixing bowl and toss with half of the canola oil, a drizzle of honey, and a Pinch of truffle salt or flaky sea salt. Spread onto a sprayed, lined sheet tray and transfer to the oven to bake until tender, about 30-40 minutes.

4. 4

   Peel and supreme the orange. Transfer to a strainer set over a bowl and sprinkle with truffle salt or flaky sea 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.

5. 5

   In a 2 quart pot over medium-high heat, stir together the red wine vinegar, remaining 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 truffle salt or flaky sea salt. Bring to a simmer, then cover and set aside off the heat. Score the duck.

6. 6

   Heat the remaining canola oil in a large saute pan over medium-low heat. Season the duck with truffle salt or flaky sea 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.

7. 7

   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.

8. 8

   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 truffle salt or flaky sea salt to finish. Dig in!!