Roasted Duck a l’Orange with Butternut Squash and Sorrel Salad
2 cups fresh squeezed orange juice, reserve orange rinds
1 (5lb.) duck, cleaned, remove innards, wing tips and excess fat
2 oranges, zested
1 tablespoon apple cider vinegar
2/3 cup sugar
1 tablespoon olive oil
1 cups duck stock
2 tablespoons arrowroot, dissolve in 2 tablespoons of orange juice
cup Grand Marnier liqueur
1lb.small diced butternut squash
Dash of nutmeg
1 orange, segmented
Green beans, blanched until soft
Fresh squeezed orange juice
Orange, sliced paper thin
Simple syrup (50/50 sugar to boiling water)
Preheat oven to 400 degrees. Put duck stock on to heat. Slice orange rind and put inside duck cavity. Oil the skin of the duck with the olive oil. Place the stuffed duck onto a baking rack on a baking sheet. Bake until skin turns golden brown and lightly crisps. Reduce temperature to 350 degrees and continue cooking until the duck is done.
In a saucepan combine the orange juice, vinegar, zest and sugar and reduce to cup. Add hot duck stock to reduced orange mixture and simmer over medium low heat for 10 minutes. Remove duck from roasting pan, and discard the fat from pan. Halve the duck. Deglaze roasting pan with Grand Marnier and a little bit of water, be sure to scrape the pan with a wooden spoon constantly. Transfer these juices to the pot with the orange mixture. Use the arrowroot mixture to thicken the sauce and strain.
Take diced butternut squash and saut in grapeseed oil for 10 minutes until tender, season lightly with salt, pepper and a dash of nutmeg
Toss orange segments, frisee, red sorrel, blanched green beans (cut lengthwise) with hazelnut oil, fresh squeezed O.J. and season with salt & pepper.
Candied orange slices:
Take the paper thin oranges and dip into sugar syrup. Lay on a baking sheet lined with greased parchment. Place in 125 degree oven for a few hours until crisp.
Make a bed with the sauted squash and lay the half duck partially on top. Sauce the duck and garnish with candied oranges. Place the composed salad last.