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Immerse yourself in the heart of French cuisine with our recipe for “Roasted Duck in Grand Marnier Orange Glaze: A Citrus Delight”. This dish, known as Canard à l’Orange in France, has been a staple in French households since the turn of the 20th century. It was popularized by French chefs who wanted to showcase the versatility of duck meat and the vibrancy of French citrus. This dish quickly became a symbol of sophistication and culinary expertise, often served at elegant dinner parties and high-end restaurants.

What sets our version apart is the addition of Grand Marnier, a luxurious orange liqueur that enhances the citrus flavors while adding a touch of refined sweetness. We’ve also fine-tuned the cooking method to ensure a perfectly roasted duck with crispy skin and tender, juicy meat. The result is a harmonious blend of savory and sweet, with the richness of the duck beautifully balanced by the tangy, citrusy glaze. The Grand Marnier not only intensifies the orange flavor but also lends a subtle warmth to the dish, creating a truly unique culinary experience.

We recommend savoring this dish in small bites to fully appreciate the complexity of its flavors. The experience is one of pure indulgence, with the crispy skin and succulent meat melting in your mouth, and the zesty orange glaze leaving a lingering tangy-sweet aftertaste. Pair it with a glass of full-bodied red wine and some roasted vegetables for a complete meal. Whether you’re looking to impress your guests at a dinner party or simply want to treat yourself to a gourmet meal, our Roasted Duck in Grand Marnier Orange Glaze is a guaranteed delight.

Main Ingredients

• 1 Whole duck (approximately 5-6 pounds)
• 1/2 cup Grand Marnier
• 3 Oranges (Juiced and zested)
• 1/2 cup Sugar
• 1/4 cup Red wine vinegar

Seasonings and Spices

• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 sprigs Thyme
• 2 Bay leaves
• 4 cloves Garlic (Crushed)

Optional Toppings

• to garnish Orange slices
• a handful Fresh parsley (Finely chopped)

Preparation

1. Preheat your oven to 350°F (175°C).
   Tip: Always preheat your oven before you start cooking.
2. Rinse the whole duck under cold water and pat dry using kitchen towels.
   Tip: Make sure to dry the duck thoroughly to achieve a crispy skin.
3. Season the duck inside and out with salt and pepper. Place the thyme sprigs, bay leaves, and 2 cloves of garlic, crushed, inside the cavity of the duck.
   Tip: Seasoning the inside of the duck will help enhance its flavor.
4. Pierce the skin of the duck all over with a sharp knife, being careful not to cut into the meat. This will allow the fat to render out during roasting.
   Tip: Piercing the skin allows the fat to render out, which makes the skin crispy.

Cooking Instructions

1. Place the duck, breast side up, on a rack in a roasting pan. Roast in the preheated oven for 1 hour.
   Tip: Roasting on a rack allows the heat to circulate around the duck, cooking it evenly.
2. While the duck is roasting, prepare the glaze. Juice two of the oranges and combine the juice with the Grand Marnier, sugar, and red wine vinegar in a saucepan over medium heat. Stir until the sugar is dissolved.
   Tip: Use fresh oranges for the best flavor.
3. Bring the orange juice mixture to a boil, then reduce heat and simmer until it has reduced by half and turned into a thick glaze. This should take about 20-30 minutes.
   Tip: Keep an eye on the glaze to prevent it from burning.
4. After the duck has been roasting for 1 hour, remove it from the oven and brush it all over with the orange glaze. Return the duck to the oven and continue roasting for another hour, or until the skin is crispy and the duck is fully cooked. The internal temperature should reach 165°F (74°C) when measured at the thickest part of the thigh.
   Tip: Use a meat thermometer to ensure the duck is cooked to the correct temperature.

Finishing Touches

1. Remove the duck from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a juicy duck.
   Tip: Resting meat after cooking makes it juicier.
2. While the duck is resting, you can make a simple garnish. Slice the remaining orange and arrange the slices on a serving platter. Sprinkle with fresh parsley.
   Tip: A garnish not only adds color and interest to the dish, but can also enhance its flavor.
3. Carve the duck and serve with the orange slices and any leftover glaze on the side.
   Tip: For a complete meal, serve the duck with roasted vegetables and a glass of full-bodied red wine.