Duck a L'Orange

🛒 Ingredients

• Roasted Duck 200 g · 674 kcal
• Orange 100 g · 47 kcal
• Orange Liqueur 12 g · 40 kcal
• Chicken Stock 60 g · 6 kcal
• Red Wine Vinegar 5 g · 1 kcal
• Butter 4 g · 29 kcal

👨‍🍳 Instructions

1. Pat dry the duck, prick the skin all over, and season generously with salt and pepper inside and out. Score the breast skin in a crosshatch pattern.
2. Place the duck on a rack in a roasting pan and roast in a preheated oven (e.g., 180°C/350°F) for 1.5-2 hours, pouring off excess fat periodically.
3. Remove the duck from the oven and let it rest, covered loosely with foil, for 15-20 minutes before carving. Reserve the pan drippings.
4. Blanch orange zest strips in boiling water for 2-3 minutes, then drain and set aside. Segment the oranges, removing all pith.
5. In a saucepan, melt sugar over medium heat without stirring until it turns into a golden-amber caramel. Carefully deglaze with red wine vinegar.
6. Add orange juice, chicken stock, and orange liqueur to the caramel; simmer until slightly reduced and syrupy. Stir in the blanched orange zest and butter until melted and emulsified.
7. Carve the duck into portions. Arrange the duck on a serving platter, spooning the orange sauce generously over it, and garnish with fresh orange segments.