Roast Duck with Orange Rhubarb Sauce
|Duck||5 Pound, defrosted if necessary (1 Duck)|
|Orange||1 , zested, with all white removed, shredded finely|
|For the rhubarb sauce|
|Rhubarb||1 Pound, sliced in 1-inch pieces (Fresh Or Frozen)|
|Orange juice||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange||1 , zested, all white removed and shredded|
1 Preheat oven to 400°F.
2 Remove the neck, liver, giblets, and so on from inside the duck's cavity.
3 Remove any excess fat around the opening inside thigh area.
4 Prick the duck's skin all over, about 1/8 inch deep, to release the fat; do not puncture the duck's breast meat.
5 Place the orange peel inside the duck.
6 Truss or tie together the legs.
7 On a rack in a roasting pan with at least 2-inch sides, place the duck.
8 Put the pan in the middle of the hot oven for 1 to 1-1/2 hours.
9 Keep thick hot pads next to the oven, and prepare a work surface that will accommodate the roasting pan and a metal pan or bowl to receive the fat.
10 Prepare the Orange Rhubarb sauce: In a heavy saucepan, put the rhubarb along with its juices.
11 Add in the orange juice and half the zest.
12 Gradually bring to a boil.
13 Lower the heat to a slow simmer.
14 Simmer, uncovered for 10 to 15 minutes, until the rhubarb is soft and there is some thick sauce surrounding the remaining slices.
15 Add in the sugar and cook for another 15 minute on low heat, until thick.
16 Make sure that the liquid does not boil out.
17 Periodically remove the duck from the oven, transfer to the work surface, and use a metal spoon or baster to remove the fat.
18 Put the duck back in the oven until it reaches 170°F on an instant meat thermometer inserted in its thigh.
19 Cook the duck ahead of time and let cool.
20 Divide the duck in 2 pieces, by splitting or cutting down either side of the backbone from neck to tail.
21 Pull out the breast and rib bones.
22 Just before serving, place the halves under broiler to crisp the skin.
23 Serve with a sauce like the orange rhubarb sauce.
24 Can be served hot or cold.