Duck a l'Orange

Name: Duck a l'Orange
Cuisine: French
Ingredients: 1 tablespoon kosher salt; 1 teaspoon ground coriander; ½ teaspoon ground cumin; 1 teaspoon black pepper; 1 (5- to 6-lb) Long Island duck (also called Pekin); 1 juice orange, halved; 4 fresh thyme sprigs; 4 fresh marjoram sprigs; 2 fresh flat-leaf parsley sprigs; 1 small onion, cut into 8 wedges; ½ cup dry white wine; ½ cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth; ½ carrot; ½ celery rib; ⅓ cup sugar; ⅓ cup fresh orange juice (from 1 to 2 oranges); 2 tablespoons white-wine vinegar; ⅛ teaspoon salt; 2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth; 1 tablespoon unsalted butter, softened; 1 tablespoon all-purpose flour; 1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler; an instant-read thermometer; a 13- by 9-inch flameproof roasting pan

Instructions

Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.

Updated at: Fri, 17 Nov 2023 22:49:05 GMT