Duck In Orange Sauce
|Duck with giblets||5 Pound (1 Piece)|
|Dried rosemary leaves||2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Orange zest strip||2 (Colored Part Of The Rind)|
|Yellow onion||1 Large, quartered|
|Carrot||1 Large, thickly sliced to make 1/2 cup|
|Garlic cloves||2 Large|
|Chicken stock/Low sodium chicken broth||1 1⁄2 Cup (24 tbs)|
|Tomato paste||2 Tablespoon|
|Whole peppercorns||6 (White Or Black)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Blanched julienned orange zest||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1 Tablespoon, dissolved in water|
|Lemon juice||1 Teaspoon (Or To Taste)|
|Orange||1 Small, peeled, sectioned|
1. Preheat the oven to 475°F. Rinse the duck and pat it dry. Reserve the giblets; discard the liver. Season the cavity with 1 teaspoon of the rosemary, 1/4 teaspoon each of the salt and pepper, and the 2 strips of orange zest. Using a skewer, prick the skin on the lower breast, legs, and around the wings. Truss and place breast-side-up on a rack in a shallow roasting pan. Surround it with the onion, carrot, garlic, and reserved giblets. Roast, uncovered, for 30 minutes.
2. Lower the temperature to 350°F. Remove the pan from the oven, discard the fat, and transfer the vegetables and giblets to a medium-size saucepan. Roast the duck for 1 hour or until the juices run clear when the thigh is pierced with a fork. Transfer the duck to a serving platter and cover loosely with foil. Fancy Fare: Duck in a tangy orange sauce
3. To the vegetable mixture, add the stock, tomato paste, peppercorns if you wish, cloves, the remaining 1 teaspoon of rosemary, and the remaining 1/4 teaspoon each of salt and pepper. Bring to a boil, lower the heat, and simmer, uncovered, for 45 minutes, skimming the surface.
4. In another medium-size saucepan, stir the vinegar and sugar. Cook over moderate heat for 5 minutes, swirling the pan, until golden. Strain the stock mixture into this pan, stir in the blanched orange zest, and simmer for 5 minutes. Whisk in the cornstarch mixture, boil for 2 minutes, then stir in the lemon mice and orange sections. Serve the duck with the orange sauce, Duchesse Potatoes, and Honey-Spiced Carrots.