I made a recipe for this 15 years ago, & none of us cared for it. But my husband asked me to make it again this year, & although I tried to get him to choose something else, he insisted on a duck.
I found a different recipe but ended up using the recipe on the duck pkg. & just added my spin to it. It turned out phenomenally good. I could not believe how moist tender, & flavorful this one was compared to the one I made 15 years ago. The orange sauce sent it into another hemisphere. It was so good. The Orange Marmalade helped out as well.
It was really simple to make, & I will make again.
PLEASE NOTE I HAVE NOT MADE THIS ORANGE SAUCE,AS OF YET BECAUSE THE DUCK CAME WITH A Orange SAUCE PACKET, THAT ONLY REQUIRED 1 MINUTES AND 15 SECONDS HEATED IN THE MICROWAVE. BUT I AM LISTING THE RECIPE, SHOULD YOU WANT TO TRY MAKING IT YOURSELF. THE RECIPE FOR THE ORANGE SAUCE IS FROM
McCalls Cooking School cookbook of 1984.
Wash duck under cold water inside and out. Drain and pat dry with paper towel. Preheat oven to 375 degrees F.
Season duck inside and out with steak seasoning. Add quarter onions to the neck cavity, and pull skin over & secure with wooden skewers or poultry pins.I show the halves before I quartered them.
Add onions and oranges to the inside cavity of duck. Tie legs together with string. Prick outer skin of duck with fork to release fat as duck cooks. After nearly 12 hours of cooking, I was exhausted, and forgot to take this step. Sorry
Place a roasting rack inside large pan. Then add duck, in center of rack, and place in preheated 375 degrees F oven. Bake for 2 hours for a 6 pound duck or until temperature reaches 180 degrees F.
Remove from oven then brush with 3/4 cup of orange marmalade . Then return to oven for about 10 minutes, until marmalade begins to dissolve and coat the duck. Remove from oven. Place on a large platter and garnish as desired.
Remove breast bone in neck part, then cut duck down the middle, and then in half to make 4 equal portions.
Serve and enjoy. Add additional orange sauce if desired.
TO MAKE THE ORANGE SAUCE: Boil the giblets in 2 cups of water with a 1/2 teaspoon of salt, for 1 hour. Reduce heat & cover when it comes to a boil. Then strain. Brown the liver in 2 tablespoons of butter. REMOVE FROM HEAT. Heat brandy slightly. BE CAREFUL Ignite then pour over the liver. Remove the liver and chop.
Add remaining butter to same skillet and sauté orange peel and garlic for 3 minutes. Then stir in flour, catsup, bouillon cube & pepper. Then gradually add the giblet broth, Burgundy, 1/4 cup marmalade, & orange juice: Mix well, then bring it to a boil, then reduce the heat and simmer, stirring 15 minutes, add the liver and orange sections. Serve with prepared duck. NOTE: THIS IS A PICTURE OF THE SAUCE THAT CAME WITH THE DUCK THAT I PURCHASED. NOT THE HOMEMADE VERSION.