4 pounds duck 1 orange, peeled salt garlic powder 1/2 cup brown sugar 1 tablespoon cornstarch 1 cup orange juice 1 tablespoon orange rind, grated 1 lemon, juiced 2 tablespoons orange liqueur (optional) 2 oranges, sliced into rounds parsley, for garnish
Preheat the oven to 375 degrees F.
Wash the duck, dry it, and make sure to remove any remaining pinfeathers. Pull away and discard any loose pieces of fat. Place the peeled orange inside the cavity. Sprinkle the outside of the duck lightly with salt and garlic powder. Rub the salt and garlic into the skin but do not prick the skin.
Line the bottom of roasting pan with aluminum foil to catch to grease as it melts. Place the duck on a rack in the roasting pan.
Cook in the preheated oven for 1 hour.
In the meantime, in a bowl, mix together the brown sugar and cornstarch. In a saucepan, place the mixture together with the orange juice, orange rind, lemon juice, and the orange liqueur, if desired. Stir well and bring the mixture to a boil. Reduce to a simmer, stirring constantly until the mixture loses its cloudiness and thickens slightly.
Remove the duck from the oven and allow it to cool for 10 to 15 minutes. (Do not turn off the oven.) Split the duck in half using poultry shears or a sharp knife. Remove the breastbone. Once you split the duck, you will find it easy to gently pry the breastbone away from the meat.
Drain off any accumulated fat from the roasting pan. Place the duck halves on the rack, skin side up. Brush the duck with the orange sauce and reserve the remaining sauce to serve at the table.
Roast the duck for another 30 to 40 minutes. When done, the skin should be very crisp and browned. Serve the duck surrounded by the orange rounds and garnished with parsley.
Pour the warm orange sauce into a gravy bowl and pass around. This duck goes very nicely with any rice dish.
I followed the duck recipe to the letter, thinking it would be an improvement over the one I normally make. Unfortunately it was a great disappointment. The final dish was very greasy as little fat had been released. I usually prick the duck several times during roasting and I think that gives a more satisfactory result.
Sep 18, 2007
melomommy Member since: December 8, 2006
I chose this recipe because I didn't want to go out and buy a bottle of Grand Marnier just for a recipe. I've never had Duck A' La Orange in a restaurant, so I have nothing to compare it to, but this sauce was absolutely delicious!! We both loved it and will definitely use this recipe again!