Duck à l'Orange

Instructions

1. 1

   Preheat oven to 325°F (160°C). Pat the duck completely dry inside and out with paper towels.

2. 2

   Using a sharp knife, score the duck skin in a crosshatch pattern, cutting through the fat but not into the meat. This helps render the fat.

3. 3

   Season the duck generously inside and out with salt and pepper. Prick the skin all over with a fork.

4. 4

   Place duck breast-side up on a rack in a roasting pan. Roast for 20 minutes per pound (about 1.5 hours for a 5-pound duck).

5. 5

   Every 30 minutes, remove duck and carefully drain the fat from the pan. Save the duck fat for another use.

6. 6

   Meanwhile, prepare the orange sauce. Using a vegetable peeler, remove zest from 2 oranges in long strips, avoiding the white pith.

7. 7

   Cut the zest into very thin julienne strips. Blanch in boiling water for 2 minutes, then drain and set aside.

8. 8

   Juice all 3 oranges to yield about 3/4 cup juice. Set aside.

9. 9

   In a small saucepan, combine sugar and vinegar. Cook over medium heat without stirring until it turns a deep amber color.

10. 10

    Carefully add the orange juice and chicken stock (it will bubble vigorously). Stir until smooth.

11. 11

    Add the Grand Marnier and simmer for 10 minutes to reduce slightly.

12. 12

    Mix cornstarch with 2 tablespoons water to create a slurry. Whisk into the sauce and simmer until thickened.

13. 13

    Stir in butter and the blanched orange zest. Season with salt and pepper. Keep warm.

14. 14

    When duck is done (internal temperature of 165°F/74°C), let it rest for 15 minutes before carving.

15. 15

    Carve the duck into serving pieces and arrange on a platter. Spoon the warm orange sauce over the duck and serve immediately.