Duck a l’Orange
- 1 tbsp Kosher salt
- 1 tsp Ground coriander
- 1/2 tsp Ground cumin
- 1 tsp Black pepper
- 5-6 lb Long Island(Pekin) duck
- 1 Orange, quartered
- 4 sprigs Fresh thyme
- 4 sprigs Fresh marjoram
- 2 sprigs Fresh flat-leaf parsley
- 1 Small onion, cut into 8 wedges
- 1/2 cup Dry white wine
- 1/2 cup Duck stock, or reduced-sodium chicken broth
- 1/2 Carrot
- 1/2 Celery rib
- 1/3 cup Sugar
- 1/3 cup Fresh orange juice
- 2 tbsp White-wine vinegar
- 1/8 tsp Salt
- 2-4 tbsp Duck stock, or reduced-sodium chicken broth
- 1 tbsp Unsalted butter, softened
- 1 tbsp All-purpose flour
- 1 tbsp Fine julienne of orange zest
- Preheat oven to 475°F.
- Combine the salt, coriander, cumin and pepper.
- Pat the duck dry with paper towels. Rub the spice mixture on the inside and outside of the duck.
- Stuff the duck with the thyme, marjoram, parsley, 2 orange quarters and 4 onion wedges.
- Squeeze juice from remaining half of orange and combine together with wine and stock. Set aside.
- Spread remaining onion wedges, carrot and celery in the roasting pan. Place duck on top of vegetables and roast for 30 minutes.
- Reduce oven to 350. Pour wine mixture into roasting pan and continue roasting until thermometer inserted into a thigh registers 170°F, about 1 to 1¼ hours.
- Remove duck from oven and turn on broiler. Broil duck 3 – 4 inches from broiler until top is golden brown, about 3 minutes.
- Drain the juices from the cavity into the pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes before slicing.
Make the sauce:
- While the duck roasts, cook sugar in a saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally, until sugar melts into a deep golden caramel.
- Add orange juice, vinegar and salt and simmer over low heat, stirring occasionally, until sauce is thoroughly combined. Remove syrup from heat and set aside.
- Pour pan juices through a fine-mesh sieve into a bowl, then skim off fat. Add enough stock to pan juices to total 1 cup of liquid.
- Stir together butter and flour until smooth.
- Bring pan juices and stock to a simmer. Add butter and flour mixture, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened.
- Serve on the side with the duck.
Recipe adapted from Epicurious.com