-
1
Prepare the ducks for roasting: Cut off the wing tips and set aside with the necks, hearts, and gizzards.
-
2
Chop the liver and set aside if you would like to use it in the sauce (see step 6).
-
3
Remove the fat from the tail section and set aside.
-
4
Truss the ducks (see How to Truss a Bird, below).
-
5
(If you are making the sauce ahead of roasting the ducks, wrap the ducks in plastic wrap and refrigerate.)
-
6
Cut the necks, wings, hearts, and gizzards into small pieces.
-
7
If you do not have a nonstick roasting pan, save the wing tips to use as a makeshift roasting rack (see step 11).
-
8
In a medium saucepan, heat some of the duck fat over medium heat.
-
9
Pour out all but about 2 tablespoons of the rendered fat.
-
10
Add the cut up parts and giblets and cook over medium-high heat until browned, about 5 minutes.
-
11
Add the onion and carrot and cook until lightly browned, about 3 minutes.
-
12
Reduce the heat to medium, add the flour, and brown well, being careful not to burn the onion, about 3 minutes.
-
13
Add the wine and stock and bring to a boil, stirring.
-
14
Reduce the heat to medium-low and add the shallots, garlic, orange zest, bouquet garni, tomato paste, glace de viande, salt, and pepper.
-
15
Simmer until the sauce is thick enough to coat a spoon, 45 minutes to 1 hour, skimming frequently to remove all fat and impurities.
-
16
Meanwhile, make the sweet-and-sour caramel flavoring: In a small heavy saucepan, moisten the sugar with the water.
-
17
Bring to a boil over high heat and cook, without stirring, until a deep amber colordark, but not burned.
-
18
Quickly pour in the vinegarit will spatter violently for a secondand allow the mixture to boil for a moment.
-
19
Remove from the heat.
-
20
When the orange sauce has finished simmering, remove from the heat and stir in the chopped liver, if using.
-
21
Strain the sauce through a fine-mesh sieve.
-
22
Taste and adjust the seasoning, if necessary.
-
23
Add about half of the caramel flavoring to the orange sauce.
-
24
Taste and add more, if necessary, to offset the bitterness of the orange zest.
-
25
Stir in the Madeira and the 1 tablespoon Cognac.
-
26
(The sauce can be made up to 3 days ahead.
-
27
Cover with plastic wrap to prevent a skin from forming, and refrigerate.
-
28
If the sauce was made with the liver, reheat in a water bath [bain-marie].
-
29
If not, simply bring to a simmer before serving.)
-
30
With a vegetable peeler, remove the zest from 2 of the oranges and cut into very fine julienne.
-
31
In a small saucepan, cover the julienne zest with water and bring to a boil.
-
32
Drain and reserve the julienne.
-
33
Peel and section all of the oranges, making sure they are completely free of all membranes.
-
34
Pour off any juice that collects.
-
35
(The orange can be prepared ahead of time.
-
36
Cover and refrigerate.)
-
37
Preheat the oven to 475.
-
38
Prick the ducks all over with a or to allow the fat to drain during cooking.
-
39
Place the ducks on their side in a large roasting pan, preferably nonstick, or rest the duck on the reserved wing tips (see If You Dont Have a Nonstick Roasting Pan, opposite).
-
40
Season lightly with salt and pepper.
-
41
Place the roasting pan in the middle of the oven and roast for 15 minutes.
-
42
Reduce the heat to 425 and roast for another 15 minutes, then turn the ducks onto their other sides and with a bulb baster remove as much fat from the pan as possible.
-
43
Continue roasting for another 30 minutes or so (roasting time is about 15 minutes per pound).
-
44
For the last 5 to 10 minute of cooking, turn the ducks breast side up for even color.
-
45
The ducks are done when their cavity juices run clear.
-
46
Let the ducks sit 10 minutes before carving.
-
47
Carve the ducks into individual serving pieces and place them on an ovenproof serving platter and let them sit until about 5 minutes before serving time.
-
48
Preheat the oven to 500.
-
49
Add the reserved julienned zest to the sauce and reheat in a water bath (bain-marie).
-
50
When ready to serve, place the duck in the upper third of the oven for 3 to 5 minutes to reheat.
-
51
Meanwhile, sprinkle the orange sections with a dash of Cognac and warm them in a covered skillet over low heat, 3 to 4 minutes (save any juices that collect to thin the sauce, if necessary).
-
52
To serve: Surround the duck with the orange sections and pass the sauce separately.
