Entertaining / Old Town / Restaurants

Grateful for Chef Sebastien Rondier Roasted Duck à l’Orange Recipe AND that Brabo is Open Thanksgiving for Dine In or Carry Out . . .

Super grateful that Chef Sebastien Rondier of Brabo has shared his famed Roasted Duck à l’Orange recipe with us! Growing up in southwest France Chef Sebastien didn’t have the traditional American Turkey Day dinner so many of us are used to — he had duck. So on Thanksgiving at Brabo you can enjoy turkey or Chef Sebastien’s signature duck dish.

This dry-aged whole duck is glazed and slow roasted. Chef uses the flavors of Autumn in the ingredients of this “grand classique”– garlic, shallots, star anise, cinnamon, black pepper, orange peels, and orange segments.

“My recipe was created to marry the salty, sweet, acidic flavors of the duck with the bitterness of the endives and the turnips. For better time management, I recommend preparing the legs one day before the duck breast.” says Chef Sebastien.

Know what else there is to be grateful for? Brabo is not only open on Thanksgiving, you can make a reservation to eat in the brasserie, take the feast home for your own table, or enjoy some festive nibbles in bar with the recently launched Brabo Grazing Table.

Here is the Roasted Duck à l’Orange recipe! And under the recipe card are some details on Thanksgiving at Brabo Brasserie that our friend Bonnary told us about! Sounds pretty yummy . . .

Roasted Duck à l’Orange with Caramelized Endives and Baby Turnips

“My recipe was created to marry the salty, sweet, acidic flavors of the duck with the bitterness of the endives and the turnips. For better time management, I recommend preparing the legs one day before the duck breast." – Chef Sebastien Rondier

Course Main Course
Cuisine French
Prep Time 1 hour 30 minutes
Cook Time 3 hours
Servings 4 people
Recipe courtesy of Chef Sebastien Rondier

Ingredients

  • 1 Rohan or Muscovy duck, approximately 4-5 lbs
  • 4 endives 
  • 1 sliced orange
  • 8 baby turnips
  • 2 sliced shallots
  • 2 oz garlic cloves
  • 1 oz ground black pepper
  • 1 tsp ground cardamom
  • 1 tsp ground fennel seed
  • 1 tsp cinnamon powder
  • 1 each star anise
  • 2 tbsp Acacia honey
  • 5 oz red wine
  • 1 oz sherry vinegar
  • 5 oz orange juice
  • 2 cups chicken stock
  • 3 oz salted butter
  • salt
  • olive oil

Instructions

The duck: 

  1. Carve the legs and keep the breast attached to the body of the duck. Salt and roast the duck legs in the oven with shallots, garlic, and orange slices for 15 minutes at 350F until everything is caramelized. Add 1 oz. butter and deglaze with orange juice, sherry vinegar, red wine, whole black pepper, and star anise. Add chicken stock, cover, and braise in the oven at 320F for 2 hours. When braised, delicately remove the legs, strain, and reduce the sauce to allow the flavors to become concentrated, then set aside. While the duck legs are braising, season the breasts with salt and ground black pepper, drizzling olive oil and spreading butter all over the skin. Then roast in the oven at 300F for 40 minutes. Cover the duck with aluminum foil and let the duck rest while preparing the vegetables.

The vegetables: 

  1. Peel the turnips and blanch them in salted boiling water until tender. Cut the endives in half and roast them with butter, salt, pepper, orange zest, and orange juice until they’re cooked through. Add the turnips and cook everything together for an additional 3 minutes. Finish with a splash of sherry vinegar.

To finish:

  1. In a small bowl, mix the cardamom, cinnamon, fennel, and black pepper to create a spice mix. Glaze the duck breast with honey, and then spread the spice mix on top of the honey. Place the duck into the oven at 380F for 25 minutes until a crispy skin is obtained. Reheat the duck legs, the endives, and the turnips together in the sauce. Add some ground black pepper to finish.

Presentation

  1. Carve and slice the duck breast, dividing the bird evenly onto 4 plates, along with the duck legs. Place 2 halves of endives, a couple of turnips, and 1 orange slice per plate. Add another coat of glaze to the duck on each plate.


Thanksgiving at Brabo

Family-Style Thanksgiving Menu at Brabo Brasserie = $75 per person

  • 24-hour brined turkey roasted with garlic, herbs and rosemary gravy
  • Grilled NY steak with Beurre Maître d’Hôtel
  • Baked Basquaise monkfish with spicy sausage and olives
  • Duck confit salad with roasted beets, toasted pine nuts, arugula, and sherry dressing
  • Old fashioned stuffing, fingerling mashed potatoes, green beans almondine, cranberry & red port jam, and baked sweet potatoes
  • Fresh French baguette and salted butter
  • Pumpkin cheesecake with whipped cream
  • Seasonal berry cobbler with brown butter crumble
  • Cinnamon ice cream

Available from 12:00 p.m. to 9:00 p.m. on Thanksgiving (Thursday 28 November). Reservations are strongly encouraged and can be made by calling 703-894-3440 or visiting www.braborestaurant.com/brasserie.

Brabo at Home on Thanksgiving

Pre-Ordered Traditional Turkey or Signature Duck a l’Orange from Brabo Brasserie

The turkey dinner serves 8-10 people = $300

  • 24-hour brined and roasted turkey (approximately 12 pounds)
  • Rosemary gravy
  • Old fashioned stuffing
  • Fingerling mashed potatoes
  • Green beans almondine
  • Cranberry & red port jam
  • Baked sweet potatoes

The duck dinner serves 2-4 people = $120

  • Duck a l’Orange with roasted duck breast and braised duck legs (approximately six pounds)
  • Grilled endive & radishes
  • A tangy, citrus sauce

The turkey dinner is available for pre-order until Wednesday, November 20. The duck dinner is available for pre-order until Monday, November 25. Locals may pick up their pre-ordered dinners on Wednesday, November 27 from 3:00 p.m. to 8:00 p.m. or on Thursday, November 28 from 8:00 a.m. to 12:00 p.m. Chef Sebastien will provide a personal note with reheating instructions for every turkey and duck order. Guests may send orders to info@braborestaurant.com


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