Ingredients Jump to Instructions ↓

  1. 1 large duck (4 to 5 lbs)

  2. Salt and freshly ground pepper to taste

  3. 2 medium oranges

  4. 2 medium lemons

  5. Boiling water, as needed

  6. 1/4 cup sugar

  7. 1/3 cup white wine vinegar

  8. 3 cups chicken stock

  9. 1/3 cup Grand Marnier or other orange-flavored brandy

  10. 2 tsp. cornstarch

  11. 1 tbsp. red currant jelly or apricot jelly

  12. 1/2 cup dry white wine

  13. Freshly ground white pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Season duck inside cavity with salt and black pepper. Place breast side up on a rack in a roasting pan and prick thighs and breast with fork to allow fat to escape.

  2. Roast until juices run clear when the thigh is pricked, about 1 1/2 hours or until thermometer registers 155-160 degrees.

  3. While duck is cooking, remove zest from oranges and lemons and cut into fine julienne. Squeeze juice from oranges and lemons and set aside. Blanch zest in boiling water to cover for 3 minutes; drain and set aside.

  4. In a heavy-bottomed saucepan over moderate heat, melt sugar and cook until it begins to brown lightly. Add vinegar, orange and lemon juices and stock and reduce over medium heat to a light sauce consistency.

  5. In a small bowl, mix together Grand Marnier and cornstarch and stir into stock mix. Simmer briefly until slightly thickened. Stir in jelly (optional) and keep sauce warm.

  6. When duck is cooked, remove from pan and cover with aluminum foil. Scoop fat from pan juices.

  7. Quickly deglaze roasting pan with wine scraping the brown bits. Strain into sauce. Add reserved zest and simmer until slightly thickened.

  8. Carve duck and place on warm serving platter, and pour sauce over meat.


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