Roast Duck Recipe
In an orange grand marnier sauce or green peppercorn sauce, served with potatoes and vegetables.
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Ingredients
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Duck
Orange Grand Marnier Sauce
Potatoes
Vegetables
Method
Preparing the Duck
Roasting the Duck
Roast the duck in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
Baste the duck with its own juices every 30 minutes.
Once cooked, remove the duck from the oven and let it rest for 15 minutes before carving.
Making the Orange Grand Marnier Sauce
In a saucepan over medium heat, combine Grand Marnier, orange juice, and honey.
Bring to a simmer and cook for about 10 minutes, allowing the mixture to reduce slightly.
In a small bowl, mix cornstarch with water to create a slurry.
Add the cornstarch slurry to the sauce, stirring constantly until thickened.
Remove from heat and stir in butter until melted and incorporated.
Preparing the Potatoes
In a large bowl, toss the cubed potatoes with olive oil, salt, black pepper, and chopped rosemary.
Spread the potatoes on a baking sheet in a single layer.
Place in the oven alongside the duck for the last 45 minutes of cooking.
Cooking the Vegetables
In a large skillet, melt butter over medium heat.
Add sliced carrots and cook for about 5 minutes.
Add green beans and cook for an additional 5-7 minutes until tender.
Season with salt and black pepper to taste.