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1
Preheat oven to 500 degrees F.
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2
Roughly chop the orange rinds after juicing and place in the cleaned duck cavity.
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3
Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water.
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4
Bake until skin turns golden brown and lightly crisps, about 30 minutes.
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5
Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour.
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6
In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce nearly 3/4 in volume, to about 3/4 cup.
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7
Add bitters to orange juice gastrique, and set aside.
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8
Place duck stock in clean saucepan and bring to a boil over high heat.
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9
Add hot stock to reduced orange gastrique, and continue to simmer over medium low heat for 10 minutes to make sauce.
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10
Remove duck from roasting pan and discard drippings in bottom of pan.
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11
Return duck to roasting pan and place pan over 2 burners over medium high heat.
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12
Add orange liqueur to pan and cook off the alcohol, scraping the pan continuously with a large wooden spoon.
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13
Add 1 cup of the orange sauce to the roasting pan and cook 1 minute.
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14
Remove duck from the pan and discard orange rinds in cavity.
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15
Place duck on serving platter and let sit 10 minutes before carving.
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16
Combine roasting pan juices and orange sauce in a gravy boat and serve with carved duck.
