Ingredients
- 2 cups freshly squeezed orange juice, about 6 oranges, orange rinds reserved
- 1 (5-pound) duck, cleaned, with innards, wing tips and extra fat removed
- 2 oranges, zested
- 2/3 cup sugar
- 1 tablespoon Peychaud Bitters
- 1 1/2 cups duck or chicken stock
- two tablespoons arrowroot dissolved by 50 percent tablespoons cold water
- 1/2 cup Grand Marnier liqueur
Directions
Preheat oven to 500 levels F. Roughly chop the orange rinds and put within the cleaned duck cavity. Put the stuffed duck on the baking rack on the baking sheet with 1/2-inch water. Bake until skin turns golden brown and gently crisps, about half an hour. Reduce temperature to 300 levels and continue cooking until duck reaches an interior temperature of 170 levels, about one hour.
Inside a medium heavy saucepan combine the orange juice. zest and sugar over medium high temperature and lower to threeOr4 cup. Add Peychaud Bitters to orange juice gastrique and hang aside.
Add hot duck stock to reduced orange gastrique and simmer over medium low heat for ten minutes to lessen. Add arrowroot mixture, to thicken.
Remove duck from roasting pan, and discard body fat from pan. Remove orange rinds from duck cavity. Let rest ten minutes before carving.
Add some Grand Marnier to roasting pan and put over 2 burners on medium high temperature. Deglaze pan, scraping continuously having a large wooden spoon. Reduce for five to ten minutes. Pour the orange sauce within the pan right into a gravy boat and serve with created duck.
Recipe thanks to Emeril Lagasse, 2000