Sauce:
45 ml maple syrup (I used one small bottle from Cracker Barrel)
1 mini bottle Grand Marnier or any orange liqueur (approximately 50 ml)
3/4 cup balsamic vinegar
1 Tb dijon mustard
1 12 oz jar orange marmalade
1 Tb chopped garlic
1/2 tsp thyme
Juice from half an orange
1/2 tsp ground ginger

Duck Prep:
1 duck
Dried rosemary
1-1/2 Tb kosher salt
1 Tb black pepper

Stuffing for Inside of Duck:
1/2 cup Italian parsley sprigs
1/2 onion, cut into chunks
2 carrots, cut into 1-2 inch pieces
2 celery ribs, cut into 1-2 inch pieces
1/2 orange, quartered and quarters halved

Preheat oven to 350.

Mix all sauce ingredients in a saucepan and heat up over medium heat until it slightly boils. Reduce heat to simmer and cook about 5 minutes.

Rinse duck and remove giblets. In a small bowl, combine the salt and pepper. Rub the inside cavity and outside of duck with the mix. Stuff the cavity of the duck with the orange, onion, celery, carrots, and parsley mixture.

Place stuffed duck on a rack in a roasting pan. Baste with about 1/3 of the orange sauce. Sprinkle rosemary over top of duck. Place in oven and bake for approximately 2 to 2-1/2 hours, depending on size of duck. Baste with sauce every half hour and toward the end, use a baster to baste with drippings. If it gets too browned early, tent with foil.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet