Triple Orange Duck

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Executive Chef
Jun 3, 2004
Triple Orange Duck
serves 4

1 duck split and quartered (if desired)
1 orange, juiced, sieve the pulp out
1 teaspoon celery salt
1/4 cup Grand Marnier or other orange liqueur
Finishing Sauce:
1/2 cup orange marmalade
1/3 cup Grand Marnier or other orange liqueur

Mix up the injection ingredients. Inject the quartered duck in the meat,
moving the needle around for maximum disbursement. Cover and refrigerate
for 8 hours.

Before cooking pierce the skin of the duck over the fattiest parts. Set
cooker to cook indirectly at medium heat. Make a foil packet with Orange
BBQr's Delight pellets. Cook the duck, skin side up until it measures 180
at several places.

Put the marmalade in a small, microwave safe, bowl and heat for 30 seconds.
Stir the liqueur into the melted marmalade and serve along with the duck.
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