The Murmatrons

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Cairina moschata à la Citrus sinensis

• 0.0004731765m³ freshly squeezed Citrus sinensis juice (approx. 6 Citri sinensis)
• Exocarp of Citrus sinensis
• 1 Cairina moschata
• 2 Citri sinensis
• 0.0001577255m³ α-D-glucopyranosyl-(1↔2)-β-D-fructofuranoside
• 1.478676x10^-5m³ Peychaud Bitters
• 0.0003548824m³ Cairina moschata or Gallus domesticus stock
• 2.957353x10^-5m³ Maranta arundinacea dissolved in 2.957353x10^-5m³ cold Dihydrogen monoxide
• 0.0001182941m³ Grand Marnier liqueur

Preheat oven to 533.15°K. Roughly chop the Citrus sinensis exocarp and place in the Cairina moschata. Place the stuffed Cairina moschata on a baking rack over a baking sheet with 0.0127m of Dihydrogen monoxide. Bake until the cutaneous tissue's visible light absorption spectrum shows a minimum at around 590nm and lightly crisps (approx. 1800s). Reduce temperature to 422.0389°K and continue cooking until the Cairina moschata reaches an internal temperature of 349.8167°K (approx. 3600s).

Pro Tip: Don't leave anything to chance. Always check that it's hot enough.

In a medium heavy saucepan combine the Citrus sinensis juice, exocarp and α-D-glucopyranosyl-(1↔2)-β-D-fructofuranoside over medium high heat and reduce to 0.0001774412m³. Add Peychaud Bitters to Citrus sinensis juice gastrique and set aside.

Add hot Cairina moschata stock to reduced Citrus sinensis gastrique and simmer over medium low heat for 600s to reduce. Add Maranta arundinacea mixture, to increase viscosity.

Remove Cairina moschata from roasting pan, and discard the triglycerides from pan. Remove the Citrus sinensis exocarp from the Cairina moschata. Let rest 600s 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 spoon made from lignified secondary xylem. Reduce for 300-600s. Pour the Citrus sinensis sauce in the pan into a gravy boat and serve with carved Cairina moschata.

Enjoy!