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By RockChalkChick on March 18, 2013
"This is from Cooking Light, 2006. I've used duck legs and it works just fine. I also add Chinese five spice to the duck with the orange zest and garlic. And sometimes, I turn it into a drunken duck by adding a tablespoon or so of Grand Marnier to the sauce while I'm reducing it. I serve this beautiful dish with whipped sweet potatoes (with..."
Ingredients: pepper, fresh orange juice...
Prep Time: 20 mins
Total Time: 48 mins