1 large duck
½ c. sugar
1 T. red wine vinegar
Juice of 2 oranges
1/4 c. orange liqueur
Grated rind of 1 orange
1/4 c. orange peel, cut in thin strips
Fresh lemon juice
1. Rub cavity of cleaned duck with salt and pepper, then truss securely.
Prick the skin around the thighs, back and lower breast to allow fat to
escape. Place in a 350° oven and roast for 1 hour and 40 minutes.
Do not baste. When the leg moves easily or the flesh of the leg feels
soft when pressed, the duck is done. As the duck roasts, remove the excess
fat with a baster.
2. When duck is properly roasted, remove trussing strings, and keep it
warm. Skim off excess fat from roasting pan.
3. Cook sugar and vinegar in a heavy pan over a moderately high heat until
mixture has caramelized. Remove from heat, add orange juice, orange liqueur
and the grated orange rind. Put back on the stove and simmer, stirring
constantly, until caramel has dissolved completely.
4. Add this to juices left in roasting pan, bring to a boil, and cook
for a few minutes, stirring constantly, scraping down the sides of the
pan to incorporate all the rich brown particles. Next add the orange peel,
then taste. Add a squeeze of fresh lemon juice.
5. Pour sauce over duck, arrange orange sections along the backbone down
the full length of the duck, and tuck a bouquet of parsely into the tail.
Wonderful served with wild rice.
Note: You may want to roast the duck longer than the time specified
here. I have a "thing" about greasy duck and so tended to give
it more time, frequently bailing off the fat.