Duck in Orange Sauce

1. Preheat the oven to 320°F/ 160°C.

Prepare all oranges and make the filling:

1. Wash and dry them.
2. Orange for the filling: Roughly chop one large orange and place it in a mixing bowl. Add the roughly chopped onion, thyme, and rosemary and mix well. Set aside. 1 large orange + 1 onion + 1 teaspoon thyme + ½ teaspoon rosemary
3. Orange for roasting: Cut one orange into slices (to place into the Dutch oven).1 orange
4. Filleted oranges for the sauce: To fillet oranges, cut off both ends and stand the orange upright. Slice away the peel and white pith, following the natural curve of the fruit. Fillet the oranges over a bowl to catch the juices. Cut between the segments along the membranes to release the fillets, removing any seeds as you go. Set the fillets aside and pour the collected juice into a measuring jug.2 oranges
5. Orange juice for cooking and for the sauce: Juice the remaining oranges and add the juice to the collected juice in the measuring jug. You’ll need a total of 1 ⅔ cups (400 ml) of juice - half for roasting the duck and half for making the orange sauce.

Roast the duck:

1. Prepare the duck: Dry it well with paper towels. Remove the giblets if they are still inside the duck (Note 3). Mix the salt and pepper in a small bowl. Use half the mixture to season the duck inside and the other half for the outside. Rub it in thoroughly. Lightly score the duck breast skin in a crisscross pattern using a sharp knife, being careful not to cut into the meat.5.5 lbs duck / 2.5 kg + 1 ½ teaspoon fine sea salt + 1 teaspoon freshly ground black pepper
2. Fill the duck: Stuff the duck cavity with the orange filling. Gather the loose skin (the flap) at the cavity opening and close it using toothpicks to secure the filling inside. Ensure the toothpicks are inserted firmly into the skin to hold it in place during cooking.
3. Brown the duck: Heat the oil in a Dutch oven. Place the duck breast-side down and brown it well. Don’t try to move it too soon - gently lift it with tongs to check if the skin releases easily from the pot. If it doesn’t, give it another minute or two. Moving it too early will cause the skin to break and stick to the pot. Once the breast side is browned, carefully flip the duck using tongs and brown the back side as well. Remove the duck from the pot carefully and pour off the excess fat.1 teaspoon oil
4. Assemble the pot: Return the duck to the pot, sitting it breast-side up in the middle. Pack the orange slices and the bay leaves around it. Add orange juice and chicken stock. Sprinkle the duck with more salt and pepper.3 bay leaves + ⅔ cup chicken stock + ¾ cup orange juice / 200 ml + fine sea salt and ground black pepper
5. Roast the duck for 1 hour and 40 minutes, basting with the pan juices every 20 minutes until the internal temperature reaches 145°F (63°C). If it’s not there, roast for an additional 5-10 minutes and check again. Increase the oven temperature to 400°F (200°C) and roast for another 10-15 minutes, basting halfway, until the skin crisps and the internal temperature reaches 165°F (74°C).

Skim the fat:

1. Rest duck: Remove the duck from the pot, place it on a serving platter, and let it rest while you make the orange sauce. Cover it loosely with aluminum foil.
2. Strain pan juices: Remove the orange slices and bay leaves with a slotted spoon and discard them. Strain the pan juices through a fine strainer.
3. Skim the fat with a fat separator: To use a fat separator, pour the gravy into the container. Let it sit for a moment so the fat rises to the top. Then, carefully pour the sauce from the bottom spout, leaving the fat behind in the separator. This way, the fat stays at the top while the gravy comes out clean.
4. To remove excess fat with a spoon or ladle, first allow the gravy to sit for a few minutes so the fat rises to the top. Then, tilt the pot slightly to help the fat gather at one side. Using a spoon or ladle, carefully skim the fat off the top of the gravy. You can gently scoop the fat out without disturbing the rest of the gravy.

Orange Sauce:

1. Pot: To make the orange sauce, use the same Dutch oven or a clean saucepan.
2. Caramelize the sugar by heating it over medium heat until it melts and turns golden brown. This should take about 3-5 minutes, but be careful not to let it burn.4 tablespoons granulated sugar
3. Simmer orange sauce: Once the sugar is caramelized, carefully pour in ⅔ cup (150 ml) of the skimmed pan juices. Add the remaining orange juice, thinly sliced red onion, and vinegar. Bring to a boil and simmer on medium-low heat until the sauce reduces slightly. This will take about 5 minutes in a Dutch oven or a bit longer in a smaller saucepan.⅔ cup pan juices / 150 ml + ¾ cup orange juice/ 200 ml + ½ a small red onion + 1 tablespoon sherry vinegar
4. Strain the sauce through a fine strainer, return it to the pot, and bring it to a simmer again.
5. Cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. Whisk the slurry into the simmering sauce. Add the orange fillets and heat for 1-2 minutes.1 teaspoon cornstarch + 1 tablespoon cold water

Carve the duck:

1. Start by removing the legs with poultry shears, cutting through the joint where the thigh meets the body, and gently pulling the leg away from the duck.
2. Remove breast: Make a vertical cut along one side of the breastbone and slice the breast meat away from the ribcage in one large piece. After removing the breast, slice it thinly against the grain.
3. Remove wings: Use the poultry shears to cut through the joint and remove the wings.
4. Serve immediately with the hot orange sauce.