Classic Duck a l'Orange

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

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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.

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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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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.

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