Classic Duck a l'Orange

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Picture of Classic Duck a l'Orange Recipe Photo: Classic Duck a l'Orange Recipe
Rated 4 stars out of 5
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  • Read 6 Reviews
Total Time:
2 hr 10 min
Prep
10 min
Cook
2 hr 0 min
Yield:
2 to 3 servings
Level:
--
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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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Newest Ratings and Reviews

Read all 6 reviews

  • on November 04, 2012

    Flag

    This recipe worked though used some Angostura in lieu of Peychaud and used a few spoons of apricot preserves instead of Grand Marnier - but wonder why discard the fat? It's great for roasting potatoes with and that's what I did.

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  • on April 21, 2010

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    I just love Emeril's recipes. It came out fabulous, a little time consuming but we all know anything good is worth the work

    people found this review Helpful.
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  • on December 26, 2009

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    I made this for Christmas dinner. It is quite the production, but well worth it. The sauce is expensive if you don't have the alcohols on hand, but it is well worth it. I am definitely adding this one the my recipe book. The last review is correct. Reference both of the Emeril Duck a l'Orange recipes on food network to get complete instructions.

    people found this review Helpful.
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