Classic Duck a l'Orange

Recipe courtesy Emeril Lagasse, 2000

Show: Emeril LiveEpisode: Classic Poultry Dishes

Rated: 4 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
2 hr 0 min
Level:
--
Yield:
2 to 3 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 2 hr 0 min
Total:: 2 hr 10 min

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Ingredients

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

Directions

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.

In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce to 3/4 cup. Add Peychaud Bitters to orange juice gastrique and set aside.

Add hot duck stock to reduced orange gastrique and simmer over medium low heat for 10 minutes to reduce. Add arrowroot mixture, to thicken.

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.

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Comments & Reviews

recipe Classic Duck a l'Orange
Rick Tarzana, CA 11-04-2009
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This recipe is missing steps -- see the other duck recipe from Emeril
Rated: 1 stars out of 5

This recipe fails to tell you the complete steps, such as what you do with the orange gastrique that you make after cooking... the duck. I was very annoyed because I printed it out and made it for a large group, only to discover that it failed to indicate how to integrate the orange sauce at the end. Emeril or his editor failed to read this through. If you want the correct recipe, see the other Emeril one for duck that is nearly identical to this but says it takes 1 hour 30 mins prep time. That version of the recipe seems to have all the steps. Read more
recipe Classic Duck a l'Orange
Michael Venice, CA 05-21-2009
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Bit of an ordeal but 100 % worth it
Rated: 5 stars out of 5

I live in a very small studio so I don't have all the tools needed to undergo such an endeavor but when I sat down and... tasted it, wow I will go through the trouble of hand squeezing all those oranges again and again. I did not bother going to the liquor store for the bitters and it turned out wonderful anyhow. If you have the time to invest in a great mean this is it. Just make sure to start reducing that OJ right after you put the Duck in the oven, it takes a while.Read more
recipe Classic Duck a l'Orange
Anonymous 02-26-2005
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delicious
Rated: 5 stars out of 5

Everyone in my family loved it, the kids were asking for more! In our case, the duck took longer to reach 170 about 2 hours... total at 300. But it was all worth it.Read more
recipe Classic Duck a l'Orange
CECILE St. Albert 01-06-2005
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Excellent
Rated: 4 stars out of 5

This recipe went over really well in my house. Even though I was unable to find any Peychaud's bitters, it was still... excellent.Read more