Recipes For 2008

Duck a l'Orange

2 cups freshly squeezed orange juice - from about 6 oranges
(save rinds)
1 duck about 5 lbs,
2 oranges zested
2/3 cup sugar
1 tbsp Peychaud bitters
1-1/2 cup chicken stock
2 tbsps arrowroot or cornstarch dissolved in 2 tbsp COLD water
1/2 cup orange liquer

Preheat oven to 500.

Roughly chop the rinds and stuff into the duck. Place the duck on a rack in a pan with about 1/2" water in bottom. Bake until golden and slightly crisp, about 30 minutes.

Reduce heat to 300 and continue cooking the duck for about 1 hours or until 170 degrees.

In a heavy saucepan, combine the orange juice, zest and sugar over medium high heat and reduce to 3/4 cup. Add bitters and set aside.

Add stock to orange mixture and simmer over low heat for 10 minutes to reduce. Add arrowroot mixture to thicken.

Remove duck from pan and discard any accumulate fat. Remove rinds from duck cavity. Let rest 10 minutes before carving.

Add the orange liquer to the roasting pan and place on heat. Deglaze the pan and reduce for about 5-10 minutes. Add to the orange sauce. Serve with the duck.

Garnish with orange slices and or candied orange peel.