Andrew Zimmern’s Duck à l’Orange | Recipe | Food & Wine
It took me years and many trips overseas to figure out how to replicate the spiced orange duck that was so popular when I was a kid. This recipe is easier than it looks, and the results are stellar every time. — Andrew Zimmern
4 star anise
2 tablespoons caraway seeds
1 quart fresh orange juice
Two 5-pound Pekin (Long Island) ducklings
1/4 cup sugar
1 teaspoon fresh lemon juice
4 cups duck stock, veal stock, chicken stock or low-sodium chicken broth
1 cup fresh orange juice
1/4 cup Grand Marnier
1 shallot, minced
2 teaspoons finely grated orange zest
6 whole cloves
1 cinnamon stick
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