Originally Posted by DeuceWallaces
His Duck L'orange takes forever but the sauce is to die for.
Did you use a frozen duck or did you special order one?
This year for Christmas I ordered a fresh ham from Heritage Foods. I did a rub of kosher salt, sage, orange zest and anise. After roasting I deglazed the pan with some orange juice, reduced and finnished with some butter. It was a pretty damn good porcine feast.