Very time-consuming but very good. If you can make the sauce ahead of time, do that. I'd make that orange duck sauce every day, if I could. It's the new standard for sauce in my house now. Also, the sugar-vinegar-OJ-currant jelly combo could be a sauce by itself.
The best duck a l'orange recipe I've tried, and I've made a few. Only variation was I took the legs and breasts off and seared those 4 minutes on the skin side, 1 minute on the meat, then 8 minutes in a hot oven, and used the frame to make the stock. I cooked each vegetable as well as a small bunch of thyme sequentially in the duck fat, used juice of 5 oranges to reduce, and because we can't get red currant jelly heated dried red currants in about a cup of Grand Marnier without boiling off the alcohol. I had to add a heaped teaspoon of arrowroot at the end to thicken it. It was fantastic.
Hi, what can I subsisitute the alcohol for?
i did it and it turned it out delicious.
If I were to halve this recipe, how would that alter the cooking times for the duck?