This is Andrew Zimmern’s recipe. The spices are not part of the traditional duck à l’Orange but I think they work beautifully with the citrus and duck.
**Notes**: You might think “why use a coffee grinder? Your spices will taste like coffee!” As weird as it sounds, I use a cheap coffee grinder for spices (separate from the actual coffee grinder). It works! Or just use a mortar & pestle, or a spice grinder if you have one. I highly recommend going with duck stock if you can, but I know that can be a pain. If I see duck on sale I’ll get one, roast it, eat the meat and use the carcass for duck stock that I can freeze for later. A good chicken stock will work fine though!
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Source: [Food & Wine](https://www.youtube.com/watch?v=wR7mj-fIocc)
This is Andrew Zimmern’s recipe. The spices are not part of the traditional duck à l’Orange but I think they work beautifully with the citrus and duck.
DUCK
4 star anise
2 tablespoons caraway seeds
1 quart fresh orange juice
Two 5-pound Pekin (Long Island) ducklings
SAUCE
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
Sherry vinegar
Sea salt
**Notes**: You might think “why use a coffee grinder? Your spices will taste like coffee!” As weird as it sounds, I use a cheap coffee grinder for spices (separate from the actual coffee grinder). It works! Or just use a mortar & pestle, or a spice grinder if you have one.
I highly recommend going with duck stock if you can, but I know that can be a pain. If I see duck on sale I’ll get one, roast it, eat the meat and use the carcass for duck stock that I can freeze for later. A good chicken stock will work fine though!