Roast Duck with Oranges
- Yield: 2 servings
- 4 navel oranges
- 1 garlic clove
- 1 (4- to 5-pound) duck
- Kosher salt and freshly ground black pepper
- 1cup freshly squeezed orange juice
- Grated zest of 1 orange
- 1/4cup Grand Marnier or other orange-flavored liqueur
- 1 1/2teaspoons unsalted butter
- Preheat the oven to 350F.
- Grate the zest from 1 orange; set the zest aside. Juice the orange. Peel another orange, and separate into sections; set the sections aside. Squeeze the juice from the remaining oranges and add to the orange juice; you should have 1 cup. Add the juice from the first orange, if needed. Reserve ½ cup of orange juice for the sauce.
- Insert the garlic and orange sections in the duck cavity. Rub the skin with salt and pepper. Place on a rack in a roasting pan. Roast at 350F, occasionally brushing the duck with the remaining orange juice and pricking the skin with the tines of a meat fork, for 1 hour, 10 minutes. Increase the oven temperature to 475ºF and continue roasting until the skin is crisp and the juices run pink when the duck is pierced with a meat fork, about 20 minutes more. Transfer the duck to a warm platter.
- Skim the excess fat from the roasting pan. Add the reserved ½ cup of orange juice, zest, and orange liqueur. Cook the orange juice mixture over high heat, scraping up the browned residue in the pan with a wooden spatula, until it has reduced by half. Remove from the heat and whisk in the butter. Season with salt and pepper. Using poultry shears, cut the duck into quarters and serve with the oranges and sauce.
Reprinted with permission from The Essential James Beard Cookbook. St. Martin’s Press. Copyright © 2012 by James Beard Estate with Rick Rodgers.