Inebriated Duck – a delicious recipe with Duck, Mandarin, Ginger Garlic, Citron Vodka, Sec, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Thaw, rinse, and remove giblets from duck.
2
Put duck breast-side-down into as small and cramped a baking dish as possible to ensure complete immersion in its own fatty juices as it cooks.
3
Drizzle vodka and triple sec over the duck, slather on ginger garlic paste.
4
Open can of mandarin oranges and discard syrup, place orange slices on top of the paste, sprinkle salt on top of it all.
5
Cover with aluminum foil and place into non-pre-heated oven, put a dripping pan below as some drippings will overflow out if done correctly.
6
Bake at as low a temperature as possible (at least 175F) for an hour.
7
Increase to 300F and cook for an additional two hours.
8
Serve bird on a deep platter of appropriate length and width, drizzle orange sauce over the entire duck.
9
Serves two.
69
kcal
Calories
17
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 lb Whole Duck, 1 can Mandarin Orange (12 oz.), 1/4 cup Ginger Garlic Paste, 2 oz Citron Vodka, and more.
Yes, Inebriated Duck falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
