Duck L’Orange SF

Roasted Duck Breast, Lemongrass Duck Confit, Satsuma Sweet and Sour, Chicories, Fermented Orange Honey, Verjus

Chef Bill Wang of RT Bistro | San Francisco, CA

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Adapted by StarChefs  |  October 2026 |  Photo: Alexander Zeren

INGREDIENTS

Fermented Orange Honey:
Raw honey
1 orange, peeled

Verjus Dressing:
200 grams red verjus
50 grams distilled vinegar
40 grams orange juice
20 grams granulated sugar
5 grams kosher salt
Xanthan gum

Satsuma Sweet and Sour:
Yield: 1 pint
100 grams brown sugar
8 grams minced garlic
8 grams minced ginger
300 grams satsuma juice
120 grams distilled vinegar
45 grams tamari
20 grams grated ginger
7 grams grated garlic
15 grams kudzu starch
15 grams orange juice
1 gram kosher salt

Lemongrass Cure:
Yield: 30 servings
375 grams ground lemongrass
135 grams kosher salt
45 grams ground white pepper
15 grams ground chile flakes

Lemongrass Duck Confit:
Yield: 1 serving
30 duck legs
7½ cups duck fat

To Assemble and Serve:
Yield: 1 serving
Chicories
15-day aged duck crown
Flaky sea salt
Crushed coriander seeds
Orange supremes
Sliced Tokyo negi
Chives

METHOD

For the Fermented Orange Honey:
In a nonreactive container, combine honey and orange. Let sit 1 week at room temperature. Transfer to an airtight container and reserve.

For the Verjus Dressing:
In a Vitamix Commercial blender, combine verjus, vinegar, orange juice, sugar, and salt. Blend until combined. Weigh mixture. Add 0.3-percent xanthan gum by weight of mixture. Blend until fully combined. Bottle and refrigerate.

For the Satsuma Sweet and Sour:
In a stockpot over high heat, combine sugar, minced garlic, minced ginger, and 40 grams water. Cook until sugar caramelizes. Add tamari, vinegar, and satsuma juice. Bring mixture to a boil. In a small mixing bowl, combine kudzu starch and orange juice. Whisk kudzu mixture into stockpot. Cook 30 seconds. Remove from heat. Let cool completely. Stir in grated ginger and garlic. Season with salt. Transfer to an airtight container and refrigerate.

For the Lemongrass Cure:
In a food processor, combine all ingredients. Transfer to a mixing bowl and set aside.

For the Lemongrass Duck Confit:
On a clean work surface, rub each duck leg with 19 grams Lemongrass Cure. Transfer to a vacuum bag and let cut 24 hours. The next day, heat combination oven to 250°F with fan on. Rinse duck legs and transfer to vacuum bags, placing 6 legs into each bag. Add 1½ cups duck fat to each bag. Place on a parchment-lined sheet tray and cook 4 hours. Let cool.

To Assemble and Serve:
Heat a combination oven to 420°F with fan on and zero-percent humidity. In a mixing bowl, dress chicories with Verjus Dredding. Set aside. Place duck on a clean work surface. Generously rub duck with Fermented Orange Honey. Season with salt and coriander. Transfer to an aluminum foil-lined sheet tray. Roast 7 minutes. Rotate tray and roast additional 5 minutes, or until meat reaches medium-rare doneness.. Let rest 5 minutes. Once rest, slice and generously drizzle with Satsuma Sweet and Sour. Transfer to the center of a serving plate. Top with dressed chichorie, orange supremes, and negi. Garnish with chives. Place desired amount Lemongrass Duck Confit on a small serving plate. Season with coriander. 

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