Duck A L'Orange

Name: Duck A L'Orange
Cuisine: American
Ingredients: 4 medium Duck Breast skin on; 2 tbsp Sea Salt; 1 1/2 tbsp Course Black Pepper; 1/2 tbsp Adobo; 2 tsp Onion powder; 2 tsp Garlic powder; 2 tsp Season Salt; 2 tsp Raw Sugar; 1 tsp Smoked Paprika; 3/4 tsp Dry Thyme Leaves; 1/2 tsp Marjoram; 1/2 tsp Cumin; 1/2 tsp Ground Coriander; 1/4 tsp Celery Salt; 1/4 tsp Cayenne powder; 1/2 stick Butter; 3 tbsp Dark Brown Sugar; 3 tbsp Orange Juice; 1 tbsp Cider Vinegar; 1/2 tbsp Orange Marmalade; 1 tsp Sea Salt; 1 tsp Black Pepper; 3/4 tsp Arrowroot; 1/3 tsp Red Pepper Flakes; 1 cup White Rice

Cold Beveridge @Cold_Brew45

Grand Rapids, Michigan

Duck A L'Orange

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Cold Beveridge @Cold_Brew45

Grand Rapids, Michigan

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4 mediumDuck Breast skin on
Dry Rub
2 tbspSea Salt
1 1/2 tbspCourse Black Pepper
1/2 tbspAdobo
2 tspOnion powder
2 tspGarlic powder
2 tspSeason Salt
2 tspRaw Sugar
1 tspSmoked Paprika
3/4 tspDry Thyme Leaves
1/2 tspMarjoram
1/2 tspCumin
1/2 tspGround Coriander
1/4 tspCelery Salt
1/4 tspCayenne powder
Orange Sauce
1/2 stickButter
3 tbspDark Brown Sugar
3 tbspOrange Juice
1 tbspCider Vinegar
1/2 tbspOrange Marmalade
1 tspSea Salt
1 tspBlack Pepper
3/4 tspArrowroot
1/3 tspRed Pepper Flakes
Side
1 cupWhite Rice

Cooking Instructions

1

Preheat the oven to 350°F.
2

Mix rub ingredients together & cover the duck in seasoning then let sit for about 15-30 minutes. Once the meat has absorbed the seasoning, place the duck in the oven.
3

Melt the butter & the sugar together over medium heat until it has a nice brown color.
4

Add the rest of the ingredients & continue to simmer over low heat until everything is thoroughly combined & dissolved.
5

After about 30-45 minutes baking & once the duck has reached an internal temp of 150°F paint on the Orange Sauce then put the duck back in the oven for another 10- 15 minutes allowing the sauce to tack onto the meat.
6

I like to serve this with traditional white rice on the side. You can use extra sauce in the rice as well.

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Cold Beveridge @Cold_Brew45

on December 03, 2014 05:39

Grand Rapids, Michigan

I am an award winning bbq sauce maker & pitmaster so anything on the grill or a smoker is my specialty, but I do enjoy to get in the kitchen & do some work as well.

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