How to Make Koji Cooks' Famous Duck Al'Orange at Home
- Michael Fennelly
- Jan 31
- 2 min read
Updated: Feb 1
In this recipe, I have incorporated certain Chinese techniques for preparing duck, as the Chinese excel in this culinary art. The orange sauce is a classic French version, enhanced with fresh ginger, creating a remarkable Chinese duck variation. With the Ginger or without it is a fantastic Duck Al'Orange recipe.
DUCK AL'ORANGE - Recipe (serves 4)
SAUCE
2 tablespoons of sweet butter
1 Shallot, diced.
3 tablespoons Sherry Vinegar or Red Wine Vinegar
1/2 teaspoons of dry Thyme
Zest and Juice of 2 Oranges.
2 teaspoons of fresh grated, peeled Ginger - optional
3 tablespoons Grand Marnier
2 tablespoons Honey
3 tablespoons of Sugar
1-1/2 cups of Beef Stock plus an additional 1/4 cup for reheating the Duck.
METHOD
Set a medium-sized saucepan over medium-high heat, add the butter, and allow it to melt. Add the shallot and cook for 2 minutes. Slowly pour in the vinegar, then add the thyme, orange zest, and juice. If desired, add the ginger, followed by the Grand Marnier, honey and sugar, stirring for 1 minute. Add the stock, bring to a boil, and let the sauce reduce by half, resulting in approximately 1-1/2 cups of sauce.
Keep the completed sauce on low heat, covered on the stovetop.
THE DUCK
One 5-pound Whole Duck, rinsed and dried.
1 teaspoon Kosher Salt
1 cup of Beer
METHOD
Start by bringing a pot of water, large enough to accommodate the duck, to a boil. Carefully lower the duck into the boiling water; I use a perforated pasta insert for this purpose. Blanch the duck in the boiling water for 5 minutes, then remove it carefully and place it on a plate or sheet pan large enough to hold the duck. Allow it to cool to room temperature. Rub the duck with salt and refrigerate it overnight.
Remove the Duck from the Refrigerator and allow it to sit at room temp for 45 minutes.
Set your oven to 400 degrees to preheat. Position the duck on a sheet pan with a rack. Carefully cut four 1/2" slits on each side of the breast, about 1/16" deep, as illustrated in the photo. Apply the beer to the skin on both sides. Place the duck in the oven and bake for 1 hour. Next, increase the temperature to 425 degrees and continue baking for an additional 30 minutes. Finally, raise the temperature to 450 degrees and bake until the duck is golden brown and crispy. The timing may vary slightly, so check it periodically.
Begin by carving the duck as shown in the photo: start with the legs, then remove and slice the breast. Reheat with the additional beef stock in a 350-degree oven. Plate the duck and pour the sauce over it.
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