Type what you have

Ingredients

• ✓ orange liqueur
• duck breast
• salt
• chicken broth
• sherry vinegar
• orange marmalade
• orange zest
• cayenne pepper
• duck fat
• flour
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
3. 3 Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
4. 4 Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
5. 5 Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck, skin side down, in the skillet and cook until fat renders and skin is crisp, about 6 minutes.
6. 6 Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
7. 7 Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
8. 8 Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top. Garnish with thin strips of orange zest.
9. 9 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ orange liqueur
• dill
• horseradish
• ginger root
• garlic
• cumin
• black pepper
• sea salt
• brown sugar
• balsamic vinegar
• chive
• basil
• oregano
• tomato paste
• lemon juice
• mustard
• worcestershire sauce
• green onion
• red wine

Instructions

1. 1 Whisk red wine, green onions, Worcestershire sauce, Dijon mustard, lemon juice, tomato paste, oregano, basil, chives, vinegar, orange liqueur, brown sugar, salt, black pepper, cumin, garlic, ginger, horseradish, and dill together in a large glass or ceramic bowl until combined.

By Basil Brad

Ingredients

• ✓ orange liqueur
• marshmallow creme
• cream cheese
• orange

Instructions

1. 1 In a large bowl, fold together the marshmallow creme and cream cheese.
2. 2 Stir in grated zest and liqueur or juice. Refrigerate until chilled.

By Gayle Nelson

Ingredients

• ✓ orange liqueur
• blueberry
• white sugar
• lemon juice
• lemon
• water
• cornstarch

Instructions

1. 1 Combine blueberries, sugar, lemon juice, and zest in a small pot and bring to a simmer over medium heat. Cook, stirring frequently, for 5 minutes.
2. 2 Stir water and cornstarch together in a small bowl and add slurry to the pot. Cook until the mixture thickens, about 30 seconds.
3. 3 Remove the pot from the burner and stir in orange liqueur. Pour coulis into a fine-mesh strainer and use the back of a spoon to force the liquid through. Serve hot or cold.

By Bren

Ingredients

• ✓ orange liqueur
• cranberry
• white sugar
• cucumber
• celery
• jalapeno pepper

Instructions

1. 1 Place cranberries into a food processor, and pulse until finely chopped. They should still have some texture.
2. 2 Transfer to a serving bowl; stir in sugar, orange liqueur, cucumber, celery and jalapeño. Let sit at room temperature for 15 minutes before serving to blend the flavors.

By Peach822

Ingredients

• ✓ orange liqueur
• olive oil
• chicken thigh
• onion
• garlic
• tomato
• orange juice
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
2. 2 Cook and stir onion in the same skillet until softened, about 5 minutes.
3. 3 Stir in garlic; cook and stir until fragrant, about 1 minute.
4. 4 Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
5. 5 Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.

By The Gruntled Gourmand

Ingredients

• ✓ orange liqueur
• jalapeno pepper
• blackberry
• water
• brown sugar
• honey
• orange juice
• garlic
• orange zest
• ham

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Place jalapeno peppers on a baking sheet.
2. 2 Broil in the preheated oven, turning every 2 to 3 minutes, until skin on the jalapenos is blackened and bubbling, 8 to 10 minutes.
3. 3 Remove jalapeno peppers from oven and place in a resealable plastic bag; set aside for 5 to 10 minutes. Carefully open the bag and remove jalapeno peppers; let sit until easily handled. Peel blackened skin from jalapeno peppers, slice open, remove the seeds, and mince the pepper.
4. 4 Combine jalapeno peppers, blackberries, water, brown sugar, honey, orange juice, orange-flavored liqueur, garlic, and orange zest in a saucepan over medium heat; simmer for 5 to 10 minutes. Reduce heat to low and continue simmering until glaze has reduced in size and is thickened, 5 to 10 minutes more. Mash the glaze with a potato masher until blackberries are broken down. Remove saucepan from heat.
5. 5 Reduce oven temperature to 325 degrees F (165 degrees C). Place the ham in a roasting pan and brush some of the glaze over the ham; cover loosely with aluminum foil.
6. 6 Bake in the preheated oven, basting with glaze every 20 minutes, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours. Remove ham from oven and brush with more glaze. Let stand for 10 minutes before slicing.

By WhitneyBondcom

Ingredients

• ✓ orange liqueur
• apricot
• butter
• olive oil
• red bell pepper
• green onion
• garlic
• shrimp
• water
• lemon juice
• soy sauce
• cornstarch
• black pepper

Instructions

1. 1 Combine apricots and orange liqueur in a small bowl; let stand for at least 15 minutes.
2. 2 Heat butter and olive oil in a large skillet over medium-high heat. Add bell pepper and green onions; stir constantly for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium and stir in shrimp. Cook until shrimp turn pink, about 2 minutes. Add apricot-orange liqueur mixture; cook and stir for 3 minutes.
3. 3 Whisk water, lemon juice, soy sauce, cornstarch, and pepper together in a small bowl. Pour into the shrimp mixture and stir until slightly thickened and heated through, about 1 minute.

By lutzflcat

Ingredients

• ✓ orange liqueur
• sea scallop
• pate
• sea salt
• black pepper
• orange marmalade
• butter
• watercress

Instructions

1. 1 Rinse scallops and pat dry with paper towel. Pour all but 1 tablespoon Grand Marnier® into a glass or ceramic bowl and add scallops; marinate for 1 hour. Reserve remaining 1 tablespoon Grand Marnier®.
2. 2 Drain scallops and pat with paper towels until very dry. Let rest at least 15 minutes. Sprinkle with salt and pepper on both sides. Sprinkle fois gras slice with salt and pepper on both sides.
3. 3 Combine Seville orange marmalade and reserved Grand Marnier® in a small nonstick pot over very low heat until marmalade has thickened and has the consistency of chutney, 5 to 10 minutes.
4. 4 Melt butter in a nonstick skillet over medium-high heat until it sizzles. Add scallops and pan-fry until well caramelized, 1 to 2 minutes. Flip scallops and pan-fry for 1 more minute. Remove from heat and transfer to a serving plate.
5. 5 Meanwhile, quickly sear fois gras in a small nonstick saucepan over medium-high heat on both sides, about 30 to 40 seconds per side; do not overcook! Remove from heat and transfer to a small plate. Cut into 6 equal pieces with a sharp knife.
6. 6 To assemble, top each scallop with a slice of fois gras, 1/2 teaspoon marmalade, and a sprig of watercress.

By Linda Loves Food

Ingredients

• ✓ orange liqueur
• duck
• five-spice powder
• onion
• orange
• cranberry
• honey
• sugar
• soy sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season duck cavity with five-spice powder; add chopped onion and cubed orange to cavity.
3. 3 Combine cranberries, orange liqueur, honey, white sugar, soy sauce, and orange zest in a saucepan; cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Cool slightly, about 3 minutes.
4. 4 Place duck on a roasting rack inside a roasting pan; baste with glaze.
5. 5 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read at least 165 degrees F (74 degrees C).

By Joan Devito

Ingredients

• ✓ orange liqueur
• balsamic vinaigrette
• black pepper
• honey
• orange
• salmon fillet
• sea salt
• spring salad greens
• asparagus
• fennel bulb
• parmesan cheese

Instructions

1. 1 Combine 1/4 cup Marie's Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze.
2. 2 Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.
3. 3 Preheat the oven's broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. Do not turn.
4. 4 Toss spring mix with asparagus, fennel, and remaining 1/2 cup Marie's Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.

By Marie's Dressings

Ingredients

• ✓ orange liqueur
• raisin
• butter
• celery
• onion
• spicy sausage
• herb-seasoned dry bread stuffing mix
• pecan
• apple
• butter
• chicken broth
• sage
• salt
• pepper

Instructions

1. 1 Place raisins in a small saucepan and cover with 1 cup of liqueur. Bring to a boil; remove from heat and set aside.
2. 2 In a large skillet, melt 1/2 cup butter over medium heat. Sauté celery and onion in butter for 10 minutes; transfer to a large mixing bowl.
3. 3 In the same skillet, cook sausage over medium-high heat until crumbled and evenly brown. Drain.
4. 4 Combine sausage and stuffing mix with celery and onion mixture. Stir in raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur until stuffing is completely moistened. Season with sage, salt, and pepper.

By Joan

Ingredients

• ✓ orange liqueur
• chicken breast
• milk
• bread crumb
• pecorino romano cheese
• parsley
• olive oil
• salt
• black pepper
• lemon
• white wine
• chicken broth
• lemon juice

Instructions

1. 1 To make the chicken: Remove tenderloin from each chicken breast half, then fillet each half into two slices. Pound all chicken, including tenderloins, to a thickness of 1/4 inch.
2. 2 Transfer chicken to a bowl and pour in enough milk to completely cover; soak for 30 minutes.
3. 3 Mix bread crumbs, Pecorino Romano, and parsley together in a bowl. Remove chicken from milk and dredge in bread crumb mixture until evenly coated.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
5. 5 Heat olive oil in a large skillet over medium heat. Add chicken and cook until lightly browned, 2 to 3 minutes per side. Transfer to the prepared baking dish, season with salt and pepper, and place lemon slices over top.
6. 6 To make the sauce: Pour wine into the skillet with chicken drippings and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add broth and lemon juice; boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken, then drizzle orange liqueur over top.
7. 7 Bake in the preheated oven until sauce is bubbling and chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes.

By NANNYMM

Ingredients

• ✓ orange liqueur
• cilantro
• shrimp
• rotini pasta
• chile paste
• cornstarch
• brown sugar
• soy sauce
• chicken stock
• allspice berry
• curry powder
• tomato
• green bell pepper
• olive oil
• ginger root
• shallot
• garlic

Instructions

1. 1 In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes.
4. 4 Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.
5. 5 Transfer to a heated platter and sprinkle on the cilantro. Serve at once.

By LIEBELUNE

Ingredients

• ✓ orange liqueur
• egg yolk
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
2. 2 Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
3. 3 Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.

By John Mitzewich

Ingredients

• ✓ orange liqueur
• butter
• white sugar
• butter
• all-purpose flour
• milk
• orange zest
• egg yolk
• vanilla extract
• egg white

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush the insides of two (8-ounce) ramekins with 1 tablespoon melted butter; sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
2. 2 Melt 5 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in hot butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Pour into a large bowl. Stir in orange liqueur and zest. Add egg yolks and vanilla; mix until smooth.
3. 3 Whisk egg whites in a second large bowl until frothy. Slowly add 2 tablespoons sugar and whisk until combined. Add remaining 2 tablespoons sugar and continue to whisk until meringue holds its shape and is thick but not stiff.
4. 4 Fold 1/2 of the meringue into egg yolk mixture until combined. Gently fold in remaining meringue until well mixed. Transfer to the prepared ramekins, leaving 1/4-inch space at the top.
5. 5 Bake in the preheated oven until risen and browned, about 16 minutes.

By John Mitzewich

Ingredients

• ✓ orange liqueur
• ✓ orange liqueur
• milk
• water
• egg
• sugar
• salt
• all-purpose flour
• butter
• orange zest
• orange juice
• sugar
• orange zest
• butter
• salt
• vanilla ice cream

Instructions

1. 1 To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
2. 2 Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
3. 3 To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
4. 4 Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
5. 5 To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.

By TheOtherJuliaGulia

Ingredients

• ✓ orange liqueur
• cranberry
• sugar

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Stir together the cranberries, sugar, and liqueur in a baking dish.
3. 3 Bake in preheated oven for 1 1/2 hours, stirring every 20 minutes. Store refrigerated in a tightly-covered container.

By Barbara Boyer

Ingredients

• ✓ orange liqueur
• amaretto liqueur
• orange pekoe tea

Instructions

1. 1 Combine amaretto and orange liqueurs in a brandy snifter or glass. Pour in hot tea.

By Allrecipes

Ingredients

• ✓ orange liqueur
• coffee flavored liqueur
• irish cream liqueur

Instructions

1. 1 Pour coffee liqueur into a shot glass; pour orange liqueur on top over the back of a teaspoon to float. Float Irish cream liqueur on orange liqueur layer.

By mrmonkmonks

Ingredients

• ✓ orange liqueur
• vodka
• concord grape juice

Instructions

1. 1 Pour vodka, Cointreau, and grape juice into a cocktail shaker over ice. Cover and shake until the outside of the shaker has frosted. Strain into chilled martini glasses to serve.

By NYPD K9 COP

Ingredients

• ✓ orange liqueur
• white sugar
• orange juice
• brut champagne

Instructions

1. 1 Pour orange liqueur in a shallow bowl; put sugar in a saucer. Dip the rims of 6 glasses in the orange liqueur and then in sugar to form a thinly sugared rim.
2. 2 Divide remaining orange liqueur and orange juice among the 6 prepared glasses. Top with champagne. Serve immediately.

By SILVREZS

Ingredients

• ✓ orange liqueur
• pear
• white sugar
• vanilla extract

Instructions

1. 1 Peel the pears. You can halve and core them, or leave them whole: just carefully core the blossom end of each pear and remove the seeds.
2. 2 Place the pears into a large saucepan. Fill with enough water to cover the pears by 1 inch. Stir in the sugar and bring to a boil. Reduce heat and simmer uncovered until the liquid has reduced into a light syrup; this may take up to 1 hour. Remove from the heat and stir in the vanilla. Cool until just warm, then stir in the liqueur and serve.

By steve

Ingredients

• ✓ orange liqueur
• watermelon
• tequila
• lime juice

Instructions

1. 1 Wash the outside of your watermelon and place it on a plate so that it doesn't roll - you may need to slice off some of the rind to make a flat spot.
2. 2 Trace the lids from the tequila and orange liquor bottles on either side of the melon. Then cut out with a sharp knife. Insert bottles into the watermelon and do not disturb for 48 hours.
3. 3 Remove liquor bottles. Cut watermelon into slices and drizzle with lime juice.

By RainbowJewels

Ingredients

• ✓ orange liqueur
• cranberry
• orange peel
• sugar

Instructions

1. 1 In a food processor, grinder, or blender, combine the cranberries, orange and sugar. Blend until evenly chopped.
2. 2 Stir in the liqueur and refrigerate for several hours to allow flavors to blend.

By LaDonna

Ingredients

• ✓ orange liqueur
• ✓ orange liqueur
• strawberry
• bittersweet chocolate
• shortening
• heavy cream
• white chocolate

Instructions

1. 1 Rinse strawberries and dry thoroughly. Use a syringe or clean marinade injector to inject about 2 teaspoons of brandy into each berry. Place them on a baking sheet, and refrigerate for about 30 minutes.
2. 2 In a metal bowl over a pan of simmering water, combine bittersweet chocolate and shortening. Stir occasionally until melted and smooth. Stir in heavy cream and 1/4 cup of brandy. Place white chocolate in a separate bowl, and when the dark chocolate has melted, place the bowl of white chocolate over the pan of simmering water, stirring occasionally until smooth. Be sure to remove from heat as soon as it is mostly melted, white chocolate can be sensitive.
3. 3 Dip strawberries into chocolate, and let the excess drip off into the bowl before placing on waxed paper to set. When the strawberries have all been dipped in chocolate, dip a fork into the white chocolate, and drizzle back and forth over berries to stripe.

By KELSTOUCH

Ingredients

• ✓ orange liqueur
• whiskey
• lemon juice
• simple syrup
• ice

Instructions

1. 1 Pour whisky, orange liqueur, lemon juice, and simple syrup in a blender; add ice, cover, and blend until slushy consistency.

By Cally

Ingredients

• ✓ orange liqueur
• vodka
• pomegranate juice
• ice
• lemon zest

Instructions

1. 1 Pour vodka, orange liqueur, and pomegranate juice in a shaker, and add crushed ice. Shake vigorously, and strain into glass. Garnish with twist of lemon zest.

By MGHOTBI

Ingredients

• ✓ orange liqueur
• lemon vodka
• orange juice
• sweet and sour mix
• ice

Instructions

1. 1 Pour the vodka, Cointreau, orange juice, and sweet and sour mix into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled cocktail glass over crushed ice to serve.

By DeBonna

Ingredients

• ✓ orange liqueur
• lemon
• whiskey
• simple syrup
• ice

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place lemon halves, cut-side up, on a baking sheet.
2. 2 Broil until lemon halves are blackened on the cut side, about 10 minutes. Allow lemons to cool enough to handle. Squeeze juice from the lemons into a measuring cup. Measure out 1 fluid ounce broiled lemon juice, reserving the rest for another use.
3. 3 Combine whiskey, orange liqueur, simple syrup, and 1 fluid ounce broiled lemon juice in a blender and add ice; cover and blend until slushy consistency. Pour drinks into glasses.

By Cally