- 1 duck
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1 orange
- a few sprigs each of fresh thyme, marjoram, and parsley
- 1 onion, chopped in 8 wedges
- 1 carrot, chopped in large pieces
- 1 celery rib, chopped in large pieces
- 1/2 cup white wine
- 1/2 cup stock
- 1/3 cup sugar
- 1/3 cup fresh squeezed orange juice
- 2 tablespoons champagne vinegar
- a pinch of salt
- a few tablespoons of stock
- 1 tablespoon butter, softened
- 1 tablespoon flour
- 1 tablespoon orange zest
- Preheat oven to 475.
- Combine salt, pepper, coriander, and cumin; sprinkle all over duck inside and out after patting the duck dry.
- Cut half of orange into quarters and stuff inside duck with 4 onion wedges and herb sprigs.
- Spread remaining 4 onion wedges, carrot pieces, and celery pieces on the bottom of a roasting and lay the duck on top. Roast for 30 minutes.
- Juice the other orange half and mix with wine and stock. Set aside.
- After duck has roasted for 30 minutes, pour the wine/stock mixture into the roasting pan and bring the heat down to 350. Roast for another hour or so, until a meat thermometer in a thigh reads 170.
- Broil the duck on high for a few minutes to crisp the skin.
- Transfer duck to cutting board and let sit before carving. Reserve the roasting juices for sauce.
- Cook sugar in a saucepan until it turns to caramel.
- Add orange juice, vinegar, and salt. Keep simmering and whisking until the caramel dissolves. Remove from heat.
- Remove veggies from roasting juices and pour juices through mesh colander. Add enough stock to juices to total 1 cup and pour into a saucepan.
- Stir together flour and butter to form a beurre manie. Simmer pan juices and whisk in beurre manie. Add orange syrup and zest and keep cooking and whisking for a few minutes. Serve over duck.
Original recipe from epicurious.