This recipe is a little more involved than the others that I have made, but it is well worth it. I made it for some friends that came over and everyone seemed to enjoy it.
Ingredients
1 5lb duck (cleaned with innards removed)
2 oranges quartered
1 orange sliced (optional)
1/4 cup water
Salt and pepper
Ingredients for Orange Sauce
zest of 2 large oranges
2 cups freshly squeezed orange juice
2/3 cups raw sugar
1 tbs bitters
1 1/2 cups chicken stock
1/2 cup Triple Sec liqueur
2 tbs cornstarch
The night before making the duck place on a jelly roll plan in the fridge to help dry out the skin. This will create a crispier duck.
Preheat oven to 500 degrees.
Stuff duck with the 2 quartered oranges. Score the top of the duck with a sharp knife. This helps the fat drip off easier. Liberally salt and pepper the duck.
Line a 14 inch cast iron pan (or roasting pan) with sliced oranges. Place duck on top of oranges add 1/4 cup water to pan. Place in oven for about 30 minutes. After 30 minutes rotate pan and reduce heat to 300 degrees. Continue cooking duck until the internal temperature is 170 degrees. This will take about an hour and 15 minutes depending on your oven.
Orange Sauce
In a saucepan combine the orange zest, juice and sugar. Simmer until it is reduced to about 3/4 cup Add Bitters and chicken stock, triple sec and cornstarch. Simmer until it begins to thicken.
Serve the sauce with Duck
Ingredients
1 5lb duck (cleaned with innards removed)
2 oranges quartered
1 orange sliced (optional)
1/4 cup water
Salt and pepper
Ingredients for Orange Sauce
zest of 2 large oranges
2 cups freshly squeezed orange juice
2/3 cups raw sugar
1 tbs bitters
1 1/2 cups chicken stock
1/2 cup Triple Sec liqueur
2 tbs cornstarch
The night before making the duck place on a jelly roll plan in the fridge to help dry out the skin. This will create a crispier duck.
Preheat oven to 500 degrees.
Stuff duck with the 2 quartered oranges. Score the top of the duck with a sharp knife. This helps the fat drip off easier. Liberally salt and pepper the duck.
Line a 14 inch cast iron pan (or roasting pan) with sliced oranges. Place duck on top of oranges add 1/4 cup water to pan. Place in oven for about 30 minutes. After 30 minutes rotate pan and reduce heat to 300 degrees. Continue cooking duck until the internal temperature is 170 degrees. This will take about an hour and 15 minutes depending on your oven.
Orange Sauce
In a saucepan combine the orange zest, juice and sugar. Simmer until it is reduced to about 3/4 cup Add Bitters and chicken stock, triple sec and cornstarch. Simmer until it begins to thicken.
Serve the sauce with Duck
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