Duck à l'Orange

Ingredients

• 1 whole duck (4.5 to 5 lb / 2 to 2.3kg)
• Salt and black pepper, to taste
• 1 orange, quartered
• 2 sprigs fresh thyme
• 1/3 cup granulated sugar
• 1/3 cup white wine vinegar
• 1 cup orange juice, freshly squeezed
• Zest of 1 orange, cut into thin strips
• 1 cup chicken or duck stock
• 2 tablespoons orange liqueur
• 2 tablespoons unsalted butter, cold, cubed

Before you cook

• Remove the duck from the refrigerator and pat it dry inside and out with paper towels.
• Prick the skin all over with a fork, avoiding the meat, to help the fat render.
• Season the duck cavity and skin generously with salt and pepper.
• Quarter the orange and stuff it into the cavity along with the thyme sprigs.
• Preheat the oven to 425°F (220°C).

Steps

1. Place the duck breast-side up on a roasting rack set in a roasting pan.
2. Roast the duck for 20 minutes at 425°F (220°C).
3. Reduce the oven temperature to 350°F (175°C).
4. Continue roasting for 1 hour to 1 hour 15 minutes, until the internal temperature reaches 165°F (74°C).
5. Transfer the duck to a cutting board and tent it loosely with foil to rest for 15 minutes.
6. Combine the sugar and white wine vinegar in a saucepan over medium heat.
7. Cook the sugar and vinegar, without stirring, until the mixture turns a deep amber caramel, about 5 minutes.
8. Carefully pour in the orange juice, standing back as it will bubble vigorously.
9. Stir in the orange zest strips.
10. Simmer the sauce until it reduces by about a third, about 8 minutes.
11. Whisk in the stock and simmer for 5 more minutes.
12. Stir in the orange liqueur.
13. Remove the sauce from the heat and whisk in the cold butter cubes one at a time until glossy.
14. Season the sauce with salt and pepper to taste.
15. Carve the rested duck into breast slices and legs.
16. Arrange the carved duck on a serving platter.
17. Spoon the warm orange sauce generously over the duck before serving.