| Ingredient | ULF # | Portion |
|---|---|---|
| Maple Leaf Farms Roast Half Duck | 683336 | 2 each |
| Cargill Light Brown Sugar | 341556 | 1/3 cup |
| Cargill Cane Sugar | 340163 | 1/3 cup |
| Argo Corn Starch | 236269 | 1 Tbsp. |
| Grassland Unsalted Butter | 214676 | 2 Tbsp. |
| Citrus Sun Fresh Orange Juice | 221408 | 1 cup |
| Diamond Crystal Kosher Salt | 308709 | 1/4 tsp. |
| Baron Spices Cayenne Pepper | 280918 | 1/4 tsp. |
| Grand Marnier | 1/4 cup | |
| ProAct Oranges | 103905 | 2 each |
Reheat Roast Halves in the oven according to packaging instructions.
Flambéed Orange Sauce: Melt butter in pan at medium heat and slowly stir in corn starch, brown sugar and granulated sugar to start the roux.
Slowly pour in orange juice while stirring constantly until sugar has absorbed.
Mix in Cayenne pepper and salt and let simmer for 5 minutes until thickened.
Carefully pour in Grand Marnier and light flame to flambé in pan. You can skip this step if you do not feel comfortable with the flame.
Serving: Zest one of the oranges and cut another into wedges. Place the roast halves on a plate and pour orange sauce over duck. Sprinkle orange zest over duck and serve orange slices on the side.
