Duck a L'Orange

 

Here is the simple take on the famous duck a l'orange that everyone can cook at home. 

 

1 quart fresh-squeezed orange juice

1 (12-ounce) jar bitter or sweet orange marmalade, or a combination of the two

½ cup honey

1 Duck, 5 to 6 pounds, giblets and excess fat removed and discarded, wing tips turned under

Salt and freshly ground black pepper to taste

1 large onion, thinly sliced

2 tablespoons all-purpose flour

1 thin-skinned orange, washed and cut into thin slices

½ cup triple sec

 

In a basin large enough to accommodate the duck, combine the orange juice, marmalade, and honey. Refrigerate the duck for 8 hours or overnight, flipping it once or twice if the marinade does not cover it.

Preheat the oven to 375°F.

 

Retrieve the duck from the marinade, keeping the marinade. Pierce the duck skin all over with a fork (do not penetrate the meat), and season with salt and pepper both inside and out. Add the duck breast side up on a rack in a roasting pan and place in the oven. Following 10 minutes, reduce the heat to 350°F and continue to roast for 12 hours.  

 

When the duck fat has rendered, pour 2 tablespoons of it into a saucepan. Over medium-high heat, add the onion and sauté for 5 to 6 minutes, or until soft and light brown. Cook for 1 minute, stirring regularly, to gently brown the flour. Pour in the leftover marinade and bring to a boil over high heat, turning to include any browned parts. Reduce the liquid to a medium heat for 20 to 25 minutes, or until it thickens. Puree the sauce in an electric blender or food processor until smooth. Set aside after straining through a sieve into a pan.

 

Whenever the duck has been roasting for 12 hours, remove it from the oven and reduce the heat to 325°F. Remove all but a small amount of fat from the roasting pan, and arrange orange slices on the bottom. Return to the oven and bake for 10 minutes, or until the slices start to brown. Remove the orange slices and duck from the pan and set aside for 10 minutes while you make the sauce.

 

Pour Cointreau into roasting pan on top of burner and carefully ignite, shaking up all browned bits. When the flames have died down, add the reduced orange sauce and stir to combine. Maintain your body temperature.

To serve two people: Using sharp scissors or poultry shears, cut the duck in half. Remove the backbone by cutting down one side, then the other, and then along the breastbone. Cut each half into breast and leg portions for 4 people.

 

Put a heated plate on top of each duck chunk. Place a substantial mound of rice next to it, then arrange orange slices around it, top with a watercress sprig, and ladle over sauce.