Update my dinner status, I'm making this tonight.
22 chefs marked this as Favorite
Servings: 3 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Wash 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 duck cavity, sprinkle the outside of 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 a roasting pan with aluminum foil to catch grease, place the duck on a rack in the roasting pan.
cook in a preheated oven for one hour on 375
in a bowl mix brown sugar and cornstarch, in a saucepan place the mixture together with the orange juice, ornage rind, lemon juice and orange liqueur, stir well and bring to a boil. reduce to a simmer, stirring constantly until the mixture loses its cloudiness and thickens slightly.
remove duck from oven and allow to cool for 10 to 15 min ( do not turn oven off)split the duck in half remove the breast bone, drain off any remaining fat for 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 min, when done the skin should be very crispy and browned, serve the duck surrounded by orange rounds and garnish with parsley. pour the warm orange sauce into a gravey bowl and pass around. serve with a wild rice medley.
