Duck a l'Orange

Ingredients

• 1 whole duck (4-5 pounds)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons butter
• 1 cup duck or chicken stock
• 4 oranges
• 2 tablespoons sugar
• 3 tablespoons red wine vinegar
• 2 tablespoons Grand Marnier or orange liqueur
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon fresh thyme
• 2 cloves garlic, minced

Instructions

1. Preheat oven to 425°F. Pat duck dry and season inside and out with salt and pepper.
2. Prick duck skin all over with a fork to render fat. Place breast-side up on a roasting rack in a pan.
3. Roast duck for 20 minutes at 425°F, then reduce heat to 350°F and roast for 1.5 to 2 hours until internal temperature reaches 165°F.
4. While duck cooks, zest 2 oranges and set aside. Juice all 4 oranges to get 1.5 cups juice. Slice 1 orange into thin rounds for garnish.
5. In a saucepan, combine sugar and vinegar over medium heat. Cook until sugar dissolves and mixture turns amber, about 5 minutes.
6. Add orange juice, stock, minced garlic, and thyme to the caramelized sugar. Simmer for 10 minutes.
7. Remove duck from oven and let rest for 10 minutes. Pour off excess fat from pan, leaving about 2 tablespoons.
8. Pour orange sauce into the roasting pan with duck drippings and deglaze over medium heat for 2 minutes.
9. Mix cornstarch with water to form a slurry. Whisk into sauce and simmer for 2 minutes until thickened.
10. Stir in Grand Marnier and orange zest. Taste and adjust seasoning.
11. Carve duck and arrange on a serving platter. Pour sauce over duck and garnish with orange slices and fresh thyme.

Notes

• Use a meat thermometer to ensure duck reaches 165°F for food safety while keeping meat tender.
• Pricking the skin helps render fat and creates crispy skin during cooking.
• Prepare orange juice and zest before starting to save time during cooking.
• Leftover duck can be refrigerated for up to 3 days and reheated gently in a 300°F oven.
• For easier carving, let duck rest at least 10 minutes after roasting.
• The sauce can be made ahead and reheated when needed.
• A sharp carving knife and fork make plating much easier.