Classic Duck a l'Orange
- 2 cups freshly squeezed orange juice, about 6 oranges, orange rinds reserved
- 1 (5-pound) duck, cleaned, with innards, wing tips and excess fat removed
- 2 oranges, zested
- 2/3 cup sugar
- 1 tablespoon Peychaud Bitters
- 1 1/2 cups duck or chicken stock
- 2 tablespoons arrowroot dissolved in 2 tablespoons cold water
- 1/2 cup Grand Marnier liqueur
Preheat oven to 500 degrees F. Roughly chop the orange rinds and place in the cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour.
Remove duck from roasting pan, and discard the fat from pan. Remove orange rinds from duck cavity. Let rest 10 minutes before carving.
Add the Grand Marnier to roasting pan and place over 2 burners on medium high heat. Deglaze pan, scraping continuously with a large wooden spoon. Reduce for 5 to 10 minutes. Pour the orange sauce in the pan into a gravy boat and serve with carved duck.
Recipe courtesy Emeril Lagasse, 2000
Recipe courtesy of Ted Allen