Steam-Roasted Duck à l’Orange
Emily Farris
September 14, 2023
This duck l’orange recipe calls for only four ingredients … and a whole lot of patience. You’ll glaze the bird then let it rest in the refrigerator uncovered for 48 hours before it goes into the Anova Precision Oven for about an hour. Using the included food probe and 25% steam, you’ll get tender, juicy meat with perfectly crispy, sticky skin. Serve it with a jammy, fruity red wine for optimal enjoyment.
Serves
2
Prep Time
49:15
Cook Time
00:55
5 (1)
1250
Ingredients
½ cup
orange marmalade, divided
¼ cup
Worcestershire sauce
1 Tbsp
kosher salt, divided
1
whole duck
Steps
1. Prepare Glaze
Combine 1/4 cup of the orange marmalade with the Worcestershire sauce and 2 teaspoons of the salt. Whisk until smooth.
2. Season Duck
Place a wire rack in a rimmed sheet pan. Pat the duck dry and place on the rack. Season the inside and outside of the duck with the remaining teaspoon of salt.
3. Glaze and Chill
Use a brush to cover the entire duck with half of the glaze. (Refrigerate the remaining glaze for tomorrow.) Transfer the duck to the refrigerator and chill, uncovered, for 24 hours.
4. Glaze and Chill Again
Remove the duck from the fridge and repeat the glazing step using the remaining glaze. Return to the refrigerator and chill, uncovered, for another 24 hours.
5. Prepare for Cooking
About 1 hour before cooking, remove the duck from the fridge. Remove any marmalade pieces from the skin and transfer to a clean rack and sheet pan. (If you’d like, place parchment paper under the rack for easier cleaning.)
Insert the probe into the thickest part of the breast, taking care to avoid any bones.
6. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: 25%
Temp: 355°F
Heat: Rear
7. First Cook
Rack
Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, about 45 minutes. (The cooking time depends on the size and initial temperature of the duck.)
Sous Vide Mode: Off
Steam: 25%
Temp: 355°F
Heat: Rear
150°F Probe Target
8. Let Oven Adjust for Final Cook
Rack
Carefully detach the probe from the oven but leave it in the duck. Remove the duck from the oven.
Sous Vide Mode: Off
Steam: 25%
Temp: 355°F
Heat: Rear
9. Final Glaze
Brush the duck generously with the remaining 1/4 cup marmalade.
10. Final Cook
Rack
Return to the oven, reattach the probe, and cook until it reaches its second target temperature, about 10 more minutes. The skin should turn very brown and crisp in this stage.
Sous Vide Mode: Off
Steam: 25%
Temp: 355°F
Heat: Rear
160°F Probe Target
11. Rest and Serve
Let the duck rest for 15 minutes before carving and serving.
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