Duck a l'Orange (Canard a l'Orange)

Roast duck served with a glossy bittersweet orange sauce built on caramel, stock, and Grand Marnier.

Ingredients

• 1 duck (about 5 pounds)

Salt and pepper to taste

• 4 oranges
• 1/4 cup sugar
• 2 tablespoons red wine vinegar
• 2 cups duck or chicken stock
• 1 tablespoon arrowroot or cornstarch
• 2 tablespoons Grand Marnier
• 2 tablespoons unsalted butter

Directions

1. Season the duck inside and out, prick the skin all over, and roast at 350°F for about 1 1/2 hours until the skin is crisp and the juices run clear, pouring off fat as it accumulates.
2. Pare the zest of 2 oranges into fine julienne, blanch 2 minutes, and drain; squeeze the juice of all 4 oranges.
3. Cook the sugar and vinegar in a saucepan to a deep amber caramel, then carefully add the orange juice and stock and simmer until reduced by a third.
4. Slake the arrowroot in a little cold water, whisk into the sauce, and simmer until lightly thickened and glossy.
5. Stir in the blanched zest and Grand Marnier, then swirl in the butter off the heat; correct the seasoning.
6. Carve the duck, arrange on a platter, and nap with the orange sauce, garnishing with orange segments.

Notes

Our own rendering of the classic canard a l’orange from Dione Lucas’s French cooking.