Inebriated Duck
A juicy, succulent duck with a tangy twist that's sure to raise eyebrows. My family enjoys this entree each holiday season.
Inebriated Duck
A juicy, succulent duck with a tangy twist that's sure to raise eyebrows. My family enjoys this entree each holiday season.
Cooking Instructions
- 1
Thaw, rinse, and remove giblets from duck. Put duck breast-side-down into as small and cramped a baking dish as possible to ensure complete immersion in its own fatty juices as it cooks.
- 2
Drizzle vodka and triple sec over the duck, slather on ginger garlic paste. Open can of mandarin oranges and discard syrup, place orange slices on top of the paste, sprinkle salt on top of it all.
- 3
Cover with aluminum foil and place into non-pre-heated oven, put a dripping pan below as some drippings will overflow out if done correctly. Bake at as low a temperature as possible (at least 175°F) for an hour. Increase to 300°F and cook for an additional two hours.
- 4
Serve bird on a deep platter of appropriate length and width, drizzle orange sauce over the entire duck. Serves two.
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