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DUCK THIGHS IN ORANGE SAUCE

Duck Thighs in Orange Sauce is a sophisticated braised dish that combines the richness of duck with the brightness of citrus. In this preparation, SHO – Concentrated Light Stock is used to deepen the umami profile of the braising liquid, enhancing the complexity of the
sauce while maintaining balance between savory and sweet notes. This slow-cooked technique ensures tender meat and a glossy, flavorful reduction that perfectly complements the duck.

Yields: 10 servings

Ingredients:

  • Water
    1400 gr
  • Duck Thighs
    1400 gr
  • Shallot
    350 gr
  • Leek
    250 gr
  • Orange
    900 gr
  • Fresh Rosemary
    5 gr
  • Fresh Thyme
    4 gr
  • Black Pepper
    3 gr
  • Garlic
    20 gr
  • SHO - Concentrated Light Stock
    100 gr

INSTRUCTIONS :

1. Peel and thinly slice the leeks, shallots, and garlic.
2. Cut the oranges into thick slices, keeping the skin on.
3. In a standard gastronorm tray (50×30 cm), arrange all the vegetables on the bottom.
4. Add half of the sliced oranges with the fresh thyme and rosemary on top of the
vegetables.
5. Place the duck thighs (about 4 kg or 10 pieces per tray) on top, sprinkle with black pepper, and add the remaining orange slices.
6. Roast in the oven at 225°C for 20 minutes, until the skin browns nicely.
7. Remove from the oven and add the SHO – Concentrated Light Stock along with boiling water until the thighs are halfway submerged.

8. Cover tightly with aluminum foil and return to the oven at 120°C for 3 hours.
9. After cooking, remove the duck from the pan and strain all the liquids and solids. Chill both overnight.
10. Once cooled, remove the top layer of fat from the liquid. Transfer the liquid to a pot and reduce by half.
11. Blend together the solids with the reduced stock until smooth and emulsified.
12. To serve, reheat the duck thighs in the oven at 180°C until the skin is crisp and golden.
Serve with the orange sauce.
Optionnal:
. For a brighter flavor, add a small splash of fresh orange juice to the sauce before serving.
. This sauce also pairs beautifully with roasted root vegetables or polenta.

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