4 to 5 pound duck, preferably Peking
Salt and freshly ground pepper, to taste
1/2 orange, for duck cavity
Thyme sprigs, for duck cavity
1 orange, for orange zest garnish
2 tbsp. sugar
2 tbsp. sherry vinegar
1/4 cup white wine
1/2 cup chicken stock
1 cup orange juice, preferably freshly squeezed, about 3 to 4 oranges
Juice of 1/2 lemon
1 tbsp. butter
2 to 3 oranges, sliced, for garnishing (optional)
Thyme sprigs, for garnishing (optional)
Preheat oven to 400 degrees F. Fit roasting pan with rack.
Prick duck with fork all over. Season with salt and pepper. Cut orange in half and put in cavity along with thyme sprigs. Place duck in roasting pan fitted with rack.
Roast duck until juices run clear, just cooked through and skin is golden brown, about 2 hours. Tent with foil and let duck rest for 10 to 15 minutes. Skim excess fat from roasting pan. Set aside.
While duck is roasting, peel zest of 1 orange with vegetable peeler or paring knife. Cut into matchsticks. Blanch in boiling water for 1 to 2 minutes remove bitterness. Pat dry and set aside for garnishing the duck.
Add sugar and sherry vinegar to a small fry pan or saucepan over medium heat. Cook, swirling pan occasionally, until sugar melts and lightly caramelizes, about 5 to 10 minutes.
Heat roasting pan over medium heat. Add white wine. Scrape bottom of pan to incorporate the pan drippings and let wine reduce for 2 to 3 minutes. Add chicken stock, orange juice and caramelized sugar mixture. Stir occasionally and let reduce until syrupy, about 10 minutes. Add lemon juice and stir in butter. Strain sauce.
Brush some of the sauce over the duck and transfer remaining sauce to a bowl.
Garnish platter with orange slices and thyme sprigs. Add duck to platter and garnish with blanched orange zest. Serve with orange sauce.
Yield: 4 servings.