Crispy Skin Duck a l'Orange with Roasted Parsnips
Cook Time 🍳
Get ready for the holidays or any special occasion with this French culinary classic, first popularized in the US by none other than Julia Child! Truffle Shuffle Founder Chef Tyler is teaching how to expertly score, season, pan-sear, and baste duck breast for an irresistibly crispy skin and juicy, tender center, along with a beautifully balanced l’Orange sauce made with our Brown Butter Truffle Honey.
2 8 ounce duck breasts ❄
- 1 pound parsnips ❄
- ¼ cup canola oil
- 1 jar Brown Butter Truffle Honey
- 1 packet Balinese Truffle Salt
- 2 blood oranges
- 1 Granny Smith apple ❄
- 3 tablespoons red wine vinegar
- ¼ cup demi glace ❄
- ½ teaspoon whole coriander and Kampot peppercorn
- 2 tablespoons unsalted butter ❄
- Paper towels
- Cutting board
- Small rubber spatula
- 2 mixing bowls
- 2 qt pot with a lid
- Wooden spoon (optional)
- Large saute pan
- Large metal spoon
- Pan spray
- Parchment or foil-lined sheet tray
❄ Please keep refrigerated before class ❄
MISE EN PLACE 🥄
Homework: The Night Before the Class
Active Time: 5 minutes
Remove the duck from its packaging and pat dry with paper towels.
- Place on a paper towel-lined plate and set in your refrigerator (uncovered) overnight to dry out its skin.
Just before the class begins, preheat your oven to 375F. Take the duck out of your refrigerator and set aside at room temperature to temper.
Trim, peel, and cut the parsnips into batons. Transfer to a mixing bowl and toss with half of the canola oil, a drizzle of Brown Butter Truffle Honey, and a pinch of Balinese Truffle Salt.
- Spread onto a sprayed, lined sheet tray and transfer to the oven to bake until tender, about 30-40 minutes.
- Peel and supreme the oranges. Transfer to a strainer set over a bowl and sprinkle with Balinese Truffle Salt to cure.
- Peel, core, and dice the Granny Smith apple to yield ½ cup diced apple. Toss with a sprinkle of red wine vinegar to prevent oxidation.
HOW TO COOK 🍳
In a 2 quart pot over medium-high heat, stir together the red wine vinegar, remaining Brown Butter Truffle Honey, and any leftover orange juice until reduced to about 2 tablespoons. Crush the coriander and peppercorn. Add ½ teaspoon of the crushed spices, along with the demi glace and a pinch of Balinese Truffle Salt. Bring to a simmer, then cover and set aside off the heat.
- Score the duck.
- Heat the remaining canola oil in a large saute pan over medium-low heat. Season the duck with Balinese Truffle Salt, then add the duck breasts, skin side down, and gently cook until the skin is rendered and crispy, using a large metal spoon to baste with the duck’s fat.
- Flip and add the 2 tablespoons of butter. Turn off the heat and allow the duck breast to finish cooking gently in the butter.
- Transfer the duck breast to a cutting board to rest.
- Bring the demi glace sauce to a simmer, then turn off the heat and stir in the diced apple.
- Plate up the parsnips.
- Carve the duck into slices and arrange on the serving platter. Drizzle on the sauce and top, along the orange supremes and a sprinkle of Balinese Truffle Salt to finish. Dig in!!
Note from the Chef 👩🍳
This class includes our Demi-Glace. We’ve shared the recipe below so you can recreate it in your own kitchen.
2 cups chicken stock
In a medium saucepan over high heat, bring the stock to a boil. Allow to boil and reduce until only ¼ cup of stock remains.