Duck a l'Orange

• Meat

  • 1 (5- to 6-lb long island duck
  • 1/2 cup Duck stock

• Produce

  • 1/2 Carrot
  • 1/2 Celery, rib
  • 1 tsp Coriander, ground
  • 2 Flat-leaf parsley, fresh sprigs
  • 1 tbsp Julienne of, fine zest orange fresh
  • 4 Marjoram, fresh sprigs
  • 1 Onion, small
  • 4 Thyme, Fresh sprigs

• Drinks

  • 1 Orange juice
  • 1/3 cup Orange juice, fresh

• Canned Goods

  • 2 tbsp Duck or chicken stock or reduced-sodium chicken broth

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 tsp Black pepper
  • 1 tbsp Kosher salt
  • 1/8 tsp Salt
  • 1/3 cup Sugar

• Oils & Vinegars

  • 2 tbsp White wine vinegar

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

• Other

  • 1 13- by 9-inch flameproof roasting pan

Found on epicurious.com

Description

Ingredients

• 1 tablespoon kosher salt
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 (5- to 6-lb) Long Island duck (also called Pekin)
• 1 juice orange, halved
• 4 fresh thyme sprigs
• 4 fresh marjoram sprigs
• 2 fresh flat-leaf parsley sprigs
• 1 small onion, cut into 8 wedges
• 1/2 cup dry white wine
• 1/2 cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth
• 1/2 carrot
• 1/2 celery rib
• 1/3 cup sugar
• 1/3 cup fresh orange juice (from 1 to 2 oranges)
• 2 tablespoons white-wine vinegar
• 1/8 teaspoon salt
• 2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth
• 1 tablespoon unsalted butter, softened
• 1 tablespoon all-purpose flour
• 1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler
• Special equipment: an instant-read thermometer; a 13- by 9-inch flameproof roasting pan
• 1 13- by 9-inch flameproof roasting pan

Directions

• PreparationRoast duck: Put oven rack in middle position and preheat oven to 475°F. Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges. Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside. Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes. Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes. Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes. Make sauce: While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat. Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid. Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck. Available at D'Artagnan (800-327-8246).

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