Duck a l’Orange

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.