-
1
Rinse and pat the duckling dry and trim away some of the excess fat around the cavity.
-
2
Stuff the bird with the onion and orange quarters.
-
3
Tie the duck legs closed with string.
-
4
Combine the orange zest, sage, thyme, salt, and black pepper.
-
5
Prick the duckling skin lightly all over and rub it generously with the herb mixture.
-
6
Set aside at room temperature for 1 hour, or refrigerate up to 12 hours.
-
7
About 2 hours before serving time, preheat the oven to 425F and place a 13 x 9-inch roasting pan in the oven.
-
8
Place the duck breast side up in the preheated pan.
-
9
Roast for 30 minutes, then reduce the heat to 400F.
-
10
Turn the duck, baste it, and roast for 30 more minutes.
-
11
Finally, turn the duck breast side up again, baste it, and roast for 40 more minutes, until the skin is crisp and the juices run clear when you prick the thigh.
-
12
Remove the duck from the heat and let it rest for 10 minutes.
-
13
You may serve the duck whole, or remove the breasts and legs from the carcass, then serve the breasts sliced and the legs whole.
-
14
Spoon the warm sauce over the duck or serve it on the side.
-
15
Place the orange juice, vinegar, and shallots in a small saucepan and bring to a boil.
-
16
Lower the heat and simmer until it has reduced to about 1 cup.
-
17
Whisk in the cane syrup and divide the mixture in half.
-
18
Reserve one half for basting the duck later.
-
19
In another saucepan, bring the Chicken Stock to a boil.
-
20
Lower the heat and simmer until the stock is reduced to 1/2 cup, then whisk in the orange juice mixture and simmer for about 7 minutes, until slightly syrupy.
-
21
Whisk in the butter a tablespoon at a time, until you have a light, creamy sauce.
-
22
Taste for seasoning and add a little more salt if necessary.
-
23
The sauce should be balanced between sweet and tart.
-
24
If its too tart, add a little more syrup.
-
25
Keep it warm while the duck is roasting.
-
26
Place the bird on a cutting board.
-
27
Disjoint and remove a leg from the side nearest you.
-
28
Use a knife to remove the wings (they will come off easily).
-
29
Slicing along the breastbone, gently remove the whole breast in one piece.
-
30
Slice the breast on the slant to make nice medallions.
-
31
Repeat with the other side.
