Orange-Glazed Duck

Delectable Roasted Duck with Citrus Glaze

Ingredients:

2 Pekin ducks (5.5 to 6 pounds each), excess fat trimmed, necks, gizzards, and hearts set aside

Kosher salt

Freshly ground black pepper

1 cup water

1 tablespoon vegetable oil

2 medium carrots, coarsely chopped

2 medium tomatoes, coarsely chopped

2 ribs of celery, coarsely chopped

1 small leek (white and pale green parts only), coarsely chopped

1 small onion, coarsely chopped

2 garlic cloves, crushed but left unpeeled

2 bay leaves

1 teaspoon dried thyme

3 tablespoons all-purpose flour

2 tablespoons tomato paste

1 quart chicken stock or low-sodium broth

1 cup dry white wine

5 navel oranges, divided

1/3 cup sugar

1/3 cup apple cider vinegar

2 tablespoons currant jelly

2 tablespoons Grand Marnier

2 tablespoons cold unsalted butter

Preparation Time

This culinary masterpiece requires patience and attention, along with a cooking time of approximately 3 hours, including roasting and sauce preparation.

Step-by-Step Cooking Instructions

1. Begin by preheating your oven to 450°F. Trim the first two wing joints from the ducks, setting them aside for additional flavor. Cut the necks into 2-inch segments.

2. Prick the ducks around their thighs, backs, and breasts to help them render properly. Generously season both inside and out with kosher salt and freshly ground black pepper. Position a rack within a large roasting pan and place the ducks breast-side up as far apart as feasible. Pour the water into the pan and roast the ducks for 20 minutes at 450°F.

3. After 20 minutes, reduce the oven temperature to 350°F. Turn the ducks onto their sides, propping them up with balls of foil, and roast for another 30 minutes. Then, flip the ducks to their other sides and roast for an additional 30 minutes.

4. While the ducks are roasting, heat the vegetable oil in a large saucepan. Add the reserved hearts, gizzards, wing joints, and necks, seasoning them with salt and pepper. Cook over moderately high heat for 10 minutes or until they achieve a rich brown color.

5. Now, introduce the chopped carrots, tomatoes, celery, leek, onion, garlic, bay leaves, and thyme. Stir and cook for 5 minutes until the vegetables are softened. Incorporate the flour and tomato paste, stirring continuously while gradually adding the stock and white wine. Bring this mixture to a boil, then reduce the heat and allow it to simmer for 1 hour. Once done, strain the sauce into a bowl, pressing on the solids for maximum flavor.

6. Next, zest one of the oranges and finely julienne the zest. In a small pot of boiling water, blanch the zest for just 1 minute. Drain and cool under cold water, then pat dry.

7. Squeeze the juice from two oranges to yield 1 cup, then peel the remaining oranges, ensuring all bitter pith is removed. Cut them into sections over a bowl to catch any juice.

8. In a medium saucepan, combine the sugar and apple cider vinegar and boil over moderate heat until the syrup turns a light caramel color (about 4 minutes). Gradually mix in the orange juice, then the currant jelly, bringing it all back to a boil. Add the strained duck sauce and reduce slightly by simmering for 8 minutes, seasoning with salt and pepper. Finally, add Grand Marnier and gently incorporate the cold butter, one tablespoon at a time.

9. Once the ducks are roasted, remove excess fat from the pan and turn the ducks breast-side up again, roasting for another 40 minutes. Preheat the broiler and broil the ducks 6 inches from the heat source until they turn a glorious, deep brown (about 3 minutes).

10. Insert a wooden spoon into the duck cavities, tilting them to let natural juices flow into the pan. Place the ducks on a serving platter and keep warm. Scrape pan juices into a separator before pouring them back into the roasting pan. Simmer over moderate heat to combine any browned bits with the juices, then strain this mixture into the orange sauce.

11. For an elegant presentation, garnish the duck platter with reserved orange sections and sprinkle the blanched zest on top. Carve the duck at the table, serving the sauce on the side.

Enjoy this remarkable roasted duck dish, guaranteed to impress your guests and leave them craving for more!