Recipes

Classy Orange Duck

Oranges, Grand Marnier, grated orange rind, brown sugar and wine vinegar combine to create a delicious sauce that is worth quacking about.
Print Recipe
Pin Recipe

Cuisine Continental

Servings 6 servings
Calories 5060.61 kcal

Ingredients

  

  • 64 ounce(s) duck, Wisconsin C & D brand
  • 1 orange, sliced into quarters
  • 1 dash(es) salt
  • 1 dash(es) pepper
  • 1/8 teaspoon(s) poultry seasoning
  • 1/2 cup(s) sugar
  • 1 tablespoon(s) wine vinegar
  • 2 Juice of oranges
  • 1/4 teaspoon(s) bay leaves (1 bay leaf)
  • 1/2 teaspoon(s) thyme leaves
  • 1 dash(es) salt
  • 1 dash(es) pepper
  • 4 floz Grand Marnier
  • 1 Grated rind of 1 orange

Instructions

 

  • Duck: Preheat oven to 425 degrees.
  • Wash duck in cold water and remove excess fat.
  • Season the inside cavity and the outside of duck with salt, pepper and poultry seasoning.
  • Place orange quarters inside duck and place in a shallow roasting pan.
  • Cook in hot oven for 30 minutes, and then remove duck from oven and prick breast with heavy tine kitchen fork to drain grease.
  • Turn oven down to 300 degrees and return duck to oven for 1 hour or 1 hour and 15 minutes until tender.
  • Sauce: In a heavy saucepan, combine sugar and wine vinegar.
  • Cook the mixture over a medium flame until sugar melts and begins to caramelize.
  • Add the juice of 2 oranges, Grand Marnier and grated orange rind.
  • Stir well and cook for five minutes.
  • Add 1/4 cup orange peel cut into julienne strips, cooked in a little water for five minutes and drained.
  • Correct the seasonings and pour over the duckling on a serving platter.
  • Ready in 2 hours.

Nutrition

Calories: 5060.61kcalCarbohydrates: 340.46gProtein: 320.45gFat: 228.76gSaturated Fat: 70.9gCholesterol: 1512.73mgSodium: 2784.25mgFiber: 15.51gSugar: 199.71g

Keyword Chicken
Tried this recipe?Let us know how it was!