For 6 servings
1 duck, 4 to 5 pounds, cleaned and gutted
3 navel orange, fresh and with a thick cut zest
3½ ounces butter
salt and pepper to taste
½ cup Grand Marnier liqueur
Season the inside cavity of the duck with a pinch of salt and 1 tablespoon of butter. Also rub the skin with butter and a pinch of salt.
Place a buttered pan over high heat.
Place the duck in the pan and, once the butter has melted, slightly brown the duck. Cover the pan and place in oven to braise slowly at 320° F.
After 1 hour and a half, remove the duck from the pan and hold it over the pan to let from cooking liquid drip off. Set duck aside and keep warm. The meat should be slightly pink.
Peel an orange with a very sharp pairing knife to make 2-inch long strips. Be careful not to remove the white part of rind.
Boil the skins for 6 minutes, drain, then cool. Cut lengthwise into very thin matchsticks. Makes about 1 tbsp.
Soak the strips of orange peel for a couple of hours in the Grand Marnier.
With the same sharp pairing knife, peel oranges in the other two oranges. Make sure to remove the entire peel, white part included.
Then cut into sections. Be sure to remove the membrane on either side of each piece.
Put the pan juices from the duck in a saucepan and place over high heat. Stir and cook until the juices have reduced by 2/3.
At this point, add the orange peel and Grand Marnier from the marinade diluted with the orange juice. Let reduce by half over high heat.
Detach the legs and wings of the duck, without removing the skin. Remove the skin from the breast and cut into fillets. Arrange the duck meat on a warm serving dish with the breast pieces on top.
Cover the duck with hot orange sauce. Garnish with orange sections and serve.
Are you looking for Lemons to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.
180 South “E” Street
Porterville, CA 93257