Ingredients: |
Ingredients: 1 large duck
¼ cup chicken stock
1 cup white wine
1/3 cup Grand Marnier
½ cup sugar
2 tablespoons red wine vinegar
Peels of 2 thick skinned oranges, finely grated
Peels of two lemons, finely grated
Juice of 3 bitter oranges
4 tablespoons butter
¼ teaspoon salt
1/8 teaspoon cayenne pepper
1 whole orange
Optional: Grand Marnier (or orange extract) to flambé
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Directions: |
Directions:Place duck on roasting pan and heat to remove fat drippings in 450° oven for ½ hour. Pour off fat. Pour chicken broth in pan with duck and return to oven for another ½ hour. Pour off the broth. Lower heat to 350°. Remove pan and baste duck and baste duck with the white wine and 1 teaspoon of the Grand Marnier. Cover duck with foil. Return duck to 350° oven. In another saucepan, caramelize sugar and vinegar over low flame until smooth. Add orange (peeled and quartered), lemon peels, orange peels, and orange juice, gently stirring until well blended. In small saucepan melt butter until brown. Remove foil from duck and brush on butter, season with salt and Cayenne pepper. Put back in oven for 10 minutes. Pour entire contents of saucepan over duck, and finish by pouring balance of Grand Marnier over duck. Return to oven and roast until rich brown and very crisp. When finished, place duck on hot serving platter, decorate with oranges, and spoon sauce from roasting pan over duck. Flambé at table with heated Grand Marnier or, for a more predictable flambé, use the orange extract.
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This recipe for Donald’s Duck is from