Prep 45 mins
Cook 3 hrs
Here's another James Beard classic. This is our special anniversary dinner every year for the last 15 or more years since I found the recipe. The orange sauce is awesome! The Grand Marnier and the fresh orange zest really add that special touch. We usually double the sauce because we love it over rice on the side. It can also be made with roasted chicken, but duck makes it really special.
- 1 duck
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1⁄2 cups canned bouillon
- 1⁄2 teaspoon thyme
- 1 sprig parsley
- salt and pepper
- 1⁄2 cup orange juice concentrate, undiluted
- 3 tablespoons orange zest
- 1 tablespoon lemon juice
- 2 tablespoons Grand Marnier
- Melt butter in heavy saucepan. Add flour. Blend well over medium heat. Reduce heat and simmer for several minutes.
- Heat bouillon, stir into roux, and continue stirring until sauce thickens. Add herbs, reduce heat and simmer for several minutes.
- Combine orange juice, orange zest, and lemon juice, with brown sauce. Simmer 5 minutes and add liquor.
- Clean duck. Heat oven to 325ºF.
- Place breast side up in shallow roasting pan. Brush duck with 1/2 of glaze. Roast uncovered for 2 1/2 hours, pricking skin with fork and brushing with glaze occasionally.
- Just before serving, add 1/2 cup orange sections to sauce. Heat through.
Awesome perfect sauce! Now my go to for orange sauce for ever more! Roasted my simply salted & peppered duck on a rack over a pan with the gizzards, heart, liver & neck to which I added 5 cups of boiling water after 20 minutes roasting at 450 degrees - then down to 400 until well done - crispy skin, lovely duck fat (to be saved & used in other dishes) & about 1 1/2 cups rich duck stock to be the base for a lovely duck & watercress soup. Thank you for posting this lovely rendition of the venerable classic, lazyme. Truly one for the all time greats recipe folder!
OUTSTANDING! Really! I'm not a duck person, so instead of that I did my usual 4 chicken breasts, then doubled the amount of orange sauce & did the whole thing over hot brown rice! IT WAS REALLY GREAT, & there was enough left over for another meal as well! Obviously I adjusted the oven temperature & baking time, & the result was extremely tasty. Many thanks for posting this great recipe!
Made for the FYC Tag Game @ FF&F as we were having a friend/guest from the US who happens to love duck. This recipe is all about the basting glaze that sets it apart from ordinary roast duck. The volume of glaze is roughly 2 cups & I was unable to use half of it w/the 1st application as directed because it started running off the duck & into the bottom of the roasting pan. While the glaze is clearly the main upside of the recipe, the 1 downside is that I was unable to get the crispy skin we always long for -- Even after applying forced fan heat. However, I managed to make good use of the extra glaze. After removing the duck from the roasting pan & pouring off the rendered fat, I used the excess glaze to deglaze the roasting pan & strained it to serve w/the duck. The rich-from-the-start glaze combined w/the duck-flavored meat drippings plus salt & pepper made a lovely sauce addition to the meal. Thank you for helping me serve something spec to my US guest.