No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Classic Duck a l'Orange

Classic Duck a l'Orange

  • Prep Time: 30 minutes
  • Total Time: 2 1/2 hours
  • Yield: 2 to 3 servings


  • 2 cup freshly squeezed orange juice, about 6 oranges
  • One 5-pound Pekin duck, cleaned, with innards, wing tips and excess fat removed
  • Zest of 2 oranges
  • 2/3 cup sugar
  • 1 tablespoon Peychaud Bitters
  • 2 cups duck or chicken stock
  • 1 cup Grand Marnier liqueur
  • 3 tablespoons cornstarch dissolved in 3 tablespoons cold water


  • Preheat oven to 500º F.

  • Roughly chop the orange rinds after juicing and place in the cleaned duck cavity. Place the stuffed duck on a baking rack inside a roasting pan with 1/2-inch of water. Bake until skin turns golden brown and lightly crisped, about 30 minutes. Reduce temperature to 350º F and continue cooking until duck reaches an internal temperature of 170ºF about 1 1/2 hours.

  • In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce nearly 3/4 in volume, about 3/4 cup. Add Peychaud Bitters to orange juice gastrique and set aside. Place duck stock in a clean saucepan and bring to a boil over high heat. Add hot stock to reduced orange gastrique and continue to simmer over medium low heat for 10 minutes to make sauce.

  • Remove duck and the rack from the roasting pan and discard drippings from the bottom of pan. Return duck to roasting pan and set over 2 burners over medium high heat. Add Grand Marnier to the pan and cook off the alcohol, scraping the pan continuously with a large wooden spoon. Add the orange sauce to the roasting pan along with the slurry and cook 1 to 2 minutes until thickened. Brush the duck with the sauce, then remove duck from the pan and discard orange rinds in cavity. Place the duck on a serving platter and let sit 10 minutes before carving. Add the pan sauce to a gravy boat and serve with the carved duck.

Recipe Details