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Roast Duck with Orange Sauce
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La Tour d'Argent, Houston, Texas


  • 1 medium-sized whole duck
  • 1 diced apple
  • 1 diced orange
  • 1 diced onion
  • 1 tbsp (15 ml) rosemary
  • 1 tsp (5 ml) olive oil
  • 3 tbsp (45 ml) Grand Marnier
  • salt and pepper to taste
  • Season duck inside and out with salt, pepper, and rosemary.
  • Glaze duck with olive oil.
  • Stuff duck with all the apple, orange, and onion.
  • Bake approximately 3 1/2 hours at 275 degrees (125 C.). Turn duck every 30 minutes and glaze with juices dropped into pan.
  • Cool duck, remove stuffing, and debone gently.
  • Place bones and stuffing in a medium pot with 2 cups (475 ml) of water. Boil for 45 minutes. Strain, and adjust seasoning, and add Grand Marnier.
  • Serve duck with sauce, wild rice, and vegetables.

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