Number of servings : 4
Prep time: 30 minutes
Cooking time: 1 hour, 30 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
1 duck with giblets (5 pounds)
2 teaspoons dried rosemary
1/2 teaspoon each salt and black pepper
2 strips orange zest (outer part of the rind)
1 large yellow onion, quartered
1 large carrot, thickly sliced
2 large cloves garlic
1 1/2 cups chicken stock or low-sodium chicken broth
2 tablespoons tomato paste
6 whole white or black peppercorns (optional)
4 whole cloves
1/4 cup white-wine vinegar
3 tablespoons sugar
1/3 cup blanched julienned orange zest*
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 teaspoon fresh lemon juice, or to taste
1 small orange, peeled and sectioned
- Preheat oven to 475°F. Rinse the duck and pat it dry. Reserve the giblets; discard the liver. Season the cavity with 1 teaspoon of the rosemary, 1/4 teaspoon each of the salt and pepper, and the strips of orange zest. Using a skewer, prick the skin on the lower breast, legs, and around the wings. Truss and place breast-side-up on a rack in a shallow roasting pan. Surround it with the onion, carrot, garlic, and the reserved giblets. Roast, uncovered, for 30 minutes.
- Lower the temperature to 350°F. Remove the pan from the oven, discard the fat, and transfer the vegetables and giblets to a medium saucepan. Roast the duck until a thermometer inserted in the thigh reads 180°F and the juices run clear when the thigh is pierced with a fork (approximately 1 hour). Transfer the duck to a serving platter and cover loosely with foil.
- To the vegetable mixture, add the stock, tomato paste, peppercorns if you wish, cloves, the remaining 1 teaspoon of rosemary, and the remaining 1/4 teaspoon each of salt and pepper. Bring to a boil, lower the heat, and simmer, uncovered, for 45 minutes, skimming the surface of fat.
- In another medium saucepan, stir together the vinegar and sugar. Cook over medium heat for 5 minutes, swirling the pan, until golden. Strain the stock mixture into this pan, stir in the blanched orange zest, and simmer 5 minutes. Whisk in the cornstarch and water, boil for 2 minutes, then stir in the lemon juice and orange sections. Serve the duck with the orange sauce. Makes 4 servings.
*How to make orange zest julienne
Using a zester, remove small strips of the colored zest (the outer part of the peel) from an orange, taking care not to get any bitter pith. Or, using a vegetable peeler, remove larger pieces, then cut them into thin strips (julienne). Drop the strips into boiling water for about 30 seconds. Using a slotted spoon, transfer to paper towels to drain.