{"product_id":"duck-a-lorange","title":"Duck a l'Orange","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e1 whole duck (4-5 pounds)\u003c\/li\u003e\n\u003cli\u003e2 teaspoons salt\u003c\/li\u003e\n\u003cli\u003e1 teaspoon black pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons butter\u003c\/li\u003e\n\u003cli\u003e1 cup duck or chicken stock\u003c\/li\u003e\n\u003cli\u003e4 oranges\u003c\/li\u003e\n\u003cli\u003e2 tablespoons sugar\u003c\/li\u003e\n\u003cli\u003e3 tablespoons red wine vinegar\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Grand Marnier or orange liqueur\u003c\/li\u003e\n\u003cli\u003e1 tablespoon cornstarch\u003c\/li\u003e\n\u003cli\u003e2 tablespoons water\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePreheat oven to 425°F. Pat duck dry and season inside and out with salt and pepper.\u003c\/li\u003e\n\u003cli\u003ePrick duck skin all over with a fork to render fat. Place breast-side up on a roasting rack in a pan.\u003c\/li\u003e\n\u003cli\u003eRoast duck for 20 minutes at 425°F, then reduce heat to 350°F and roast for 1.5 to 2 hours until internal temperature reaches 165°F.\u003c\/li\u003e\n\u003cli\u003eWhile duck cooks, zest 2 oranges and set aside. Juice all 4 oranges to get 1.5 cups juice. Slice 1 orange into thin rounds for garnish.\u003c\/li\u003e\n\u003cli\u003eIn a saucepan, combine sugar and vinegar over medium heat. Cook until sugar dissolves and mixture turns amber, about 5 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd orange juice, stock, minced garlic, and thyme to the caramelized sugar. Simmer for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eRemove duck from oven and let rest for 10 minutes. Pour off excess fat from pan, leaving about 2 tablespoons.\u003c\/li\u003e\n\u003cli\u003ePour orange sauce into the roasting pan with duck drippings and deglaze over medium heat for 2 minutes.\u003c\/li\u003e\n\u003cli\u003eMix cornstarch with water to form a slurry. Whisk into sauce and simmer for 2 minutes until thickened.\u003c\/li\u003e\n\u003cli\u003eStir in Grand Marnier and orange zest. Taste and adjust seasoning.\u003c\/li\u003e\n\u003cli\u003eCarve duck and arrange on a serving platter. Pour sauce over duck and garnish with orange slices and fresh thyme.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eUse a meat thermometer to ensure duck reaches 165°F for food safety while keeping meat tender.\u003c\/li\u003e\n\u003cli\u003ePricking the skin helps render fat and creates crispy skin during cooking.\u003c\/li\u003e\n\u003cli\u003ePrepare orange juice and zest before starting to save time during cooking.\u003c\/li\u003e\n\u003cli\u003eLeftover duck can be refrigerated for up to 3 days and reheated gently in a 300°F oven.\u003c\/li\u003e\n\u003cli\u003eFor easier carving, let duck rest at least 10 minutes after roasting.\u003c\/li\u003e\n\u003cli\u003eThe sauce can be made ahead and reheated when needed.\u003c\/li\u003e\n\u003cli\u003eA sharp carving knife and fork make plating much easier.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":50078043209825,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Duck_a_l_Orange.jpg?v=1793930694","url":"https:\/\/www.pantribot.com\/products\/duck-a-lorange","provider":"PantriBot","version":"1.0","type":"link"}