Duck a l’Orange

Steps

1. 1

   Preheat the oven to 190°C. Lightly score the duck skin without cutting into the flesh, then season with salt and pepper.

2. 2

   Set the duck on a rack over a roasting pan and roast for 55 to 65 minutes, basting with rendered fat halfway through, until the skin is crisp. Rest for 10 minutes.

3. 3

   Finely zest one orange into thin strips and blanch the zest in boiling water for 1 minute. Drain.

4. 4

   Juice two oranges. In a saucepan, make a light caramel with the sugar, deglaze with the vinegar, then carefully add the orange juice, stock, and Cointreau.

5. 5

   Reduce until lightly syrupy, then whisk in the butter. Add the blanched zest.

6. 6

   Carve the duck and serve with the orange sauce and, if you like, segments from the remaining orange.