Gordon Ramsay Duck Orange Sauce Recipe

Ingredients:

• 2 duck breasts, skin-on 
• Fine salt + cracked pepper 
• Duck fat (rendered) 
• 5 oranges (juice only) 
• 4 garlic cloves (smashed) 
• 10 rosemary sprigs 
• ½ cup honey 
• Sea salt flakes (to finish)

Method:

1. Score and season
Take duck breasts out 20 minutes before cooking. Pat dry. Score the skin just through the fat, not the meat, in a 1 cm crosshatch. Salt both sides aggressively, pepper lightly.

2. Render the fat slowly
Place the breasts skin-side down in a cold nonstick or stainless pan. Turn heat to medium. Let it sit untouched for 10–15 minutes. As fat renders, spoon excess out—but keep it. The skin should be deep golden and crisp.

3. Flip and sear the flesh
Crank heat to medium-high. Sear the flesh side for 1 minute, then both sides for 30 seconds. Transfer duck to a wire rack or baking tray, skin-side up.

4. Build the sauce
Use 1–2 tablespoons of the duck fat in the same pan. Add smashed garlic and rosemary sprigs. Let them infuse for 1 minute. Deglaze with juice of 5 oranges. Add ½ cup honey. Simmer 8–10 minutes until glossy and slightly syrupy. Remove garlic and herbs.

5. Oven-finish the duck
Preheat oven to 175°C (350°F). Brush the breasts with orange sauce. Roast 5–7 minutes until internal temp hits 60°C (140°F) for medium-rare or 70°C (158°F) for medium. Pull and rest for 5 minutes.

6. Slice and serve
Slice against the grain. Spoon sauce over and finish with sea salt flakes.

Source: cheframseyrecipes.com

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