How to make it

  • Stock:
  • Remove wings to body of duck
  • Add to large pot (simmer 3 hours)
  • Wings, neck, and other trimmings
  • Celery, onion, carrot, herb bouquet, and 5 cups of water
  • Remove from heat
  • Strain (throw out solids)
  • Freeze and de-fat (yields 2 cups)
  • Duck:
  • Check for feathers
  • Diamond cut the skin (do not cut into meat)
  • Roast at 200deg for 3 hours (uncovered, raised)
  • Increase heat to 300deg for 30mins
  • Pour out pan juices into large cup (de-fat)
  • Remove ducks and split each into halves
  • Place in boiler at 550
  • 10mins skin down
  • 5+ min skin up (keep close eye)
  • Sauce:
  • ¼ cup Triple-Sec
  • ¼ cup Brandy (flame)
  • 2tbps Minute Maid Orange Juice (concentrate)
  • Rind of an orange (blanch before)
  • ¼ cup Wine Vinegar
  • 2tbps sugar (double check)
  • Add stock, juice
  • Thicken
  • Season (NO SALT)

Reviews & Comments 4

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    " It was excellent "
    tilgidh ate it and said...
    Used this recipe this evening. It was wonderful! Guest loved it. Thank you for this post!

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  • recipediva 10 years ago
    Going to try this one. We love duck in our house. Even my children. Thanks for posting.
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    " It was excellent "
    barb101 ate it and said...
    This sounds really good. Can't wait to try it.
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    " It was excellent "
    aimee ate it and said...
    Best orange sauce I've ever had, and the duck was in the top 5. Great recipe.
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