Crispy Skin Duck a l’Orange Class

Chef Tyler
Cook time: 90 minutes
Servings: 2
Difficulty: Intermediate

Members only

Before you start

  1. Homework: The Night Before the Cooking
  2. Remove the duck from its packaging and pat dry with paper towels.
  3. Place on a paper towel-lined plate and set in your refrigerator (uncovered) overnight to dry out its skin.
  4. Homework: 15 Minutes Before the Cooking
  5. Take the duck out of your refrigerator and set aside at room temperature to temper.
  6. Preheat your oven to 375F.

What you'll learn

  • Cook duck breast with perfectly crispy skin.
  • Sauce skills - master an a l'orange sauce.
  • The roasted parsnips in this class will definitely become a staple of your vegetable repertoire.

Mise En Place

Paper Towels
Chopping Board
Saute Pan
Wooden Spoon
Rubber Spatula
Parchment Paper
Large Pot with Lid
Pan Spray
Sheet Tray

Shopping List

8 ounce duck breasts, 2x

Parsnips, 1 lbs

Canola oil, ¼ cup

Brown Butter Truffle Honey, to taste

Balinese Truffle Salt, to taste

Blood orange, 2x

Granny Smith apple, 1x

Red wine vinegar, 3 tbsps

Demi glace, ¼ cup

Whole coriander and black peppercorn, ½ tsp

Unsalted butter, 2 tbsps


  1. 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.
  2. Spread onto a sprayed, lined sheet tray and transfer to the oven to bake until tender, about 30-40 minutes.
  3. Peel and supreme the oranges. Transfer to a strainer set over a bowl and sprinkle with Balinese Truffle Salt to cure.
  4. 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

  1. 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.
  2. Score the duck.
  3. 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.
  4. Flip and add the 2 tablespoons of butter. Turn off the heat and allow the duck breast to finish cooking gently in the butter.
  5. Transfer the duck breast to a cutting board to rest.
  6. Bring the demi glace sauce to a simmer, then turn off the heat and stir in the diced apple.
  7. Plate up the parsnips.
  8. 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!!

From the chef

Duck a l'orange is a dish that requires no introduction. In this class you will learn the secrets behind cooking a duck breast to medium-rare perfection with crispy crackling skin. We will also guide you through some sauce skills and show you how to make a vibrant sauce with blood oranges, Brown Butter Truffle Honey, and duck jus. It's the most wonderful time of the year to enjoy this French classic!

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