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Ingredientes
- 2 c. freshly-squeezed orange juice abt 6 oranges, orange rinds reserved
- 1 x duck - (abt 5 lbs) cleaned, with innard wing tips and excess fat removed
- 2 x oranges zested
- 2/3 c. sugar
- 1 Tbsp. Peychaud Bitters
- 1 1/2 c. duck or possibly chicken stock
- 2 Tbsp. arrowroot dissolved in
- 2 Tbsp. cool water
- 1/2 c. Grand Marnier liqueur
Direcciones
- Preheat oven to 500 degrees. Roughly chop the orange rinds 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 till skin turns golden and lightly crisps, about 30 min. Reduce temperature to 300 degrees and continue cooking till 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 to 3/4 c.. Add in Peychaud Bitters to orange juice gastrique and set aside.
- Add in warm duck stock to reduced orange gastrique and simmer over medium-low heat for 10 min to reduce. Add in arrowroot mix, to thicken.
- Remove duck from roasting pan, and throw away the fat from pan. Remove orange rinds from duck cavity. Let rest 10 min before carving.
- Add in the Grand Marnier to roasting pan and place over 2 burners on medium-high heat. Deglaze pan, scraping continuously with a large wooden spoon. Reduce for 5 - 10 min. Pour the orange sauce in the pan into a gravy boat and serve with carved duck.
- This recipe yields 2 to 3 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 2 servings | |
| Calories 1196 | |
| Calories from Fat 820 | 69% |
| Total Fat 90.92g | 114% |
| Saturated Fat 30.55g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 148mg | 6% |
| Potassium 513mg | 15% |
| Total Carbs 67.51g | 18% |
| Dietary Fiber 0.1g | 0% |
| Sugars 66.61g | 44% |
| Protein 26.82g | 43% |
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