Add Grand Marnier, if using, and lemon juice to taste. Place back in the oven for 10 minutes. I decided to treat myself when I saw them in the store last week. If you prefer well done, leave for longer. At this point, the duck will be medium cooked. I haven’t eaten duck in close to 30 years! https://leitesculinaria.com/107257/recipes-duck-a-l-orange.html Remove and brush with sauce again. To serve the sauce, add blanched orange rind and segments. The thing I love about duck is the nice crispy skin. Derived from a classic French Colonial dish, "Vit Nau Cam" is a Vietnamese take on "Carnard à l'Orange." Carve duck, garnish with oranges and rind and serve. Duck with orange sauce is the most favored way to serve this bird. In the other frying pan, cook the duck for 12 minutes, skin-side down. The sauce is prepared with fresh squeezed orange juice, white wine vinegar, garlic, honey, a pinch of red pepper … Add the fish sauce and/or soy sauce and spices and simmer for another 3 mins. That was due more to price and availability where I live now. Duck legs have their own unique taste, they are rich, tender and have an intense, succulent flavor that pairs well with our zesty orange sauce. Just before serving, toss the duck legs in flour on a plate and shake off the excess. https://www.epicurious.com/recipes/food/views/duck-a-lorange-233535 Cook the duck. Place back in the oven for another 10 minutes or until the internal temperature has reached 165 degrees. Serve it with jasmine rice to soak up the sauce. Remove from heat, and stir in the lime juice and orange slices. Braised in freshly squeezed orange and lime juice, this duck derives its unique Southeast Asian character from fish sauce, star anise, cassia bark, chilies and lemongrass. After duck fat has been saved, brush the duck with the orange sauce (see below for orange sauce instructions). 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