Mandarin Orange Glazed Duck with Vermicelli and Spring Vegetables

• 12 cups Mandarin orange juice
• 1 cup Grand Marnier
• 3 tablespoons minced ginger
• 1/2 cup Mandarin orange zest
• 2 cups duck or chicken stock
• 1/2 cup sugar
• 2 pieces star anise
• Salt
• Pepper
• 30 Peking duck breasts
• 3 pounds rice stick noodles (vermicelli), cooked according to package instructions
• 3 pounds assorted patty pan squash, steamed

1. Preheat the oven to 425 degrees F. In a large saucepan, combine the orange juice, Grand Marnier, ginger, orange zest, stock, sugar and star anise.
2. Bring to a boil, reduce to a simmer and simmer until reduced by half.
3. Season with salt and pepper.
4. Remove from the heat, remove the star anise and cool.
5. Separate the glaze into 2 containers.
6. Score the skin of the duck breasts in a diamond pattern with a sharp knife.
7. Season the duck with salt and pepper.
8. Place the duck breasts, skin side up, in a large baking dish.
9. Place the duck in the oven and roast for 10 minutes.
10. Remove the duck from the oven.
11. Lower the temperature of the oven to 375 degrees.
12. Using 1 of the containers of the glaze, brush the dusk breasts generously with the glaze.
13. Return the duck to the oven and bake for another 5 to 10 minutes to cook the duck to a medium rare.
14. Remove the duck from the oven and place the breasts on a large platter.
15. Heat up the second container of mandarin glaze in a small saucepan.
16. Add 2 tablespoons of the pan drippings and cook for 5 minutes.
17. Remove from the heat and brush onto the duck breasts.
18. Serve with vermicelli and spring vegetables.

orange juice, grand marnier, ginger, orange zest, chicken, sugar, anise, salt, pepper, duck breasts, rice, patty pan

Taken from www.foodnetwork.com/recipes/mandarin-orange-glazed-duck-with-vermicelli-and-spring-vegetables-recipe.html (may not work)