Ingredients

• Duck:

  • 1 whole duck (about 4–5 lbs) or 4 duck breasts
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 orange, quartered (for the cavity)
  • 2 sprigs fresh thyme
  • 2 cloves garlic, smashed

• Orange Sauce:

  • 1 cup freshly squeezed orange juice
  • Zest of 1 orange
  • ¼ cup white wine vinegar
  • ¼ cup sugar
  • 1 cup chicken or duck stock
  • 2 tbsp Grand Marnier or Cointreau (optional)
  • 2 tbsp unsalted butter, cold

• Garnish:

  • Fresh orange segments
  • Fresh thyme sprigs

Preparation Steps

Duck Preparation

1. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare the Duck:

   • Pat the duck dry with paper towels. Trim excess fat and season inside and out with salt and pepper.
   • Stuff the cavity with the orange quarters, thyme, and garlic.

3. Score the Skin:

   • If using duck breasts, score the skin in a crosshatch pattern, being careful not to cut into the meat. This allows the fat to render during cooking.

4. Sear the Duck:

   • Heat a large ovenproof skillet over medium heat. Place the duck (breast-side down for whole duck) in the pan to render the fat and crisp the skin. Sear for 8–10 minutes until golden brown.

5. Roast the Duck:

   • Transfer the skillet to the preheated oven. Roast for:
     • Whole duck: 1½–2 hours, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
     • Duck breasts: 12–15 minutes for medium-rare, or longer for more doneness.

Make the Orange Sauce

6. Prepare the Caramel Base:

   • In a medium saucepan, combine the sugar and vinegar over medium heat. Cook until the sugar dissolves and turns golden, about 3–4 minutes.

7. Deglaze and Reduce:

   • Carefully add the orange juice, zest, and stock to the caramel. Simmer until the sauce reduces by half, about 10–12 minutes.

8. Finish the Sauce:

   • Stir in Grand Marnier (if using) and whisk in cold butter for a glossy finish. Adjust seasoning with salt and pepper.

Serve

9. Rest the Duck:

   • Let the duck rest for 10–15 minutes after roasting. Carve the whole duck or slice the breasts thinly.

10. Plate the Dish:

• Drizzle the orange sauce over the duck and garnish with fresh orange segments and thyme sprigs. Serve with sides like roasted potatoes, asparagus, or wild rice.