Preheat oven to 500°
F. Roughly chop the orange rinds and place in the cleaned duck cavity. Place the
stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake
until skin turns golden brown and lightly crisps, about 30 minutes. Reduce
temperature to 300°
and continue cooking until duck reaches an internal temperature of 170 degrees,
about 1 hour.
In a medium heavy saucepan
combine the orange juice, zest and sugar over medium high heat and reduce to 3/4
cup. Add Peychaud Bitters to orange juice gastrique and set aside.
Add hot duck stock to reduced
orange gastrique and simmer over medium low heat for 10 minutes to reduce. Add
arrowroot mixture, to thicken.
Remove duck from roasting pan,
and discard the fat from pan. Remove orange rinds from duck cavity. Let rest 10
minutes before carving.
Add the Grand Marnier to
roasting pan and place over 2 burners on medium high heat. Deglaze pan, scraping
continuously with a large wooden spoon. Reduce for 5 to 10 minutes. Pour the
orange sauce in the pan into a gravy boat and serve with carved duck.