Gordon Ramsay Duck Orange Sauce Recipe
Do you want a meal that feels like a dream? The Gordon Ramsay Duck Orange Sauce Recipe is perfect for you.
Equipment
- Sharp knife
- Heavy Skillet
- Small saucepan
- Metal Tongs
- Meat thermometer
- Whisk
- SpoonÂ
- Cutting Board
Ingredients
- 2 Duck Breasts
- 2 Oranges juiced
- 1 tbsp Honey
- 100 ml Chicken Stock
- 1 tbsp Red Wine Vinegar
- 1 Star Anise
- 2 sprigs Fresh Thyme
- 20 g Butter
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions
1. Prep the Duck
- Score the fat in a diamond shape. Do not cut into the red meat.
2. Season Well
- Rub salt and pepper on both sides. This makes the skin taste great.
3. Start the Pan
- Place duck skin-side down in a cold pan. Turn the heat to medium now.
4. Render the Fat
- Let the fat melt away slowly. This makes the skin very crunchy.
5. Flip the Meat
- Cook the skin for six minutes. Flip and cook for four more minutes.
6. Rest the Duck
- Remove the duck from the skillet. Let it rest on a warm plate.
7. Make the Caramel
- Add sugar and vinegar to a saucepan. Cook until it turns a dark gold.
8. Add Citrus
- Pour in the orange juice and stock. Add the star anise for flavor.
9. Thicken the Sauce
- Boil the liquid until it reduces by half. It should look thick and shiny.
10. Finish with Butter
- Whisk in cold butter at the end. This makes the sauce look professional.
11. Slice and Serve
- Slice the duck into thick pieces. Pour the warm sauce over the top.
Notes
➜ Score the skin without hitting the meat.
➜ Always start with a cold frying pan.
➜ Pour off extra fat during the cooking.
➜ Let the meat rest before you slice.
➜ Use fresh oranges for the best taste.
➜ Do not overcook the duck breast meat.
➜ Keep the sauce warm until you serve.
➜ Whisk the butter in very slowly now.