1 cup plus 1 tablespoon Grand Marnier Liqueur, divided
1 teaspoon bitters, such as Angostura or Peychaud’s brand
1.25 cup chicken stock or broth
salt, to taste
0.5 teaspoon black pepper, freshly ground
In a medium non-reactive saucepan, add sugar and water and bring to a simmer over medium heat. Cook without stirring until the mixture turns light brown and slightly thick, using a rubber spatula to scrape down the sides of the pan as necessary.
Whisk in sherry vinegar, orange juice, bitters and half of the Grand Marnier; let simmer for 2 minutes.
Add chicken stock or broth. Simmer over medium heat, whisking until thoroughly incorporated.
Season with salt and pepper, to taste. Strain through a chinois or fine mesh strainer into a bowl to eliminate any lumps.
Cool and reserve for tossing with your favorite fried or baked duck or chicken wings.
Note: Glaze may be prepared up to 5 days in advance and reserved, refrigerated, until ready to use.
To make duck or chicken wings À l’Orange, roast the wings in a preheated, 400° oven for 30-35 minutes, turning once. Remove from oven, dress them with the glaze and serve immediately.