Classic Duck a l'Orange
- 2 cups freshly squeezed orange juice, from about 6 oranges
- 2 oranges, zested
- 2/3 cup sugar
- 1 (5-pound) Pekin duck, cleaned, with innards, wing tips and excess fat removed
- 1 tablespoon bitters
- 2 cups duck or chicken stock
- 2 tablespoons arrowroot dissolved in 2 tablespoons cold water
- 1 cup orange liqueur
- Preheat oven to 500 degrees F.
- Roughly chop the orange rinds after juicing and place in the cleaned duck cavity.
- Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water.
- Bake until skin turns golden brown and lightly crisps, about 30 minutes.
- Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour.
- In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce nearly 3/4 in volume, to about 3/4 cup.
- Add bitters to orange juice gastrique, and set aside.
- Place duck stock in clean saucepan and bring to a boil over high heat.
- Add hot stock to reduced orange gastrique, and continue to simmer over medium low heat for 10 minutes to make sauce.
- Remove duck from roasting pan and discard drippings in bottom of pan.
- Return duck to roasting pan and place pan over 2 burners over medium high heat.
- Add orange liqueur to pan and cook off the alcohol, scraping the pan continuously with a large wooden spoon.
- Add 1 cup of the orange sauce to the roasting pan and cook 1 minute.
- Remove duck from the pan and discard orange rinds in cavity.
- Place duck on serving platter and let sit 10 minutes before carving.
- Combine roasting pan juices and orange sauce in a gravy boat and serve with carved duck.
freshly squeezed orange juice, oranges, sugar, pekin duck, bitters, chicken, arrowroot, orange liqueur
Taken from www.foodnetwork.com/recipes/emeril-lagasse/classic-duck-a-lorange-recipe2.html (may not work)