Roast Duck With Orange Sauce
|Orange liqueur||1⁄4 Cup (4 tbs)|
|Grated orange rind||2 Tablespoon|
|Orange peel||1⁄4 Cup (4 tbs), cut into thin strips|
|Sugar||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
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.
While the duck roasts, remove excess fat with a baster.
When duck is properly roasted, remove trussing strings, place duck on a hot platter, and keep it warm.
Sprinkle lightly with salt.
Skim off excess fat from roasting pan.
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.
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.
If the sauce seems to lack sharpness, add a squeeze of fresh lemon juice.
Pour sauce over duck, arrange orange sections along the backbone down the full length of the duck, and tuck a bouquet of parsley into the tail.