Photo: Classic Duck a l'Orange Recipe
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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By dbikergirl_12820109
marysville, 87
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
By vasquezjf_8200078
Portland, OR
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.
By rickbenzel_12285792
Tarzana, 43
on November 04, 2009
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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.
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