Duck a lOrange

Ingredients

• 1 tablespoon kosher salt
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• 1 teaspoon black pepper
• 1 (5- to 6-lb) Long Island duck (also called Pekin)
• 1 juice orange, halved
• 4 fresh thyme sprigs
• 4 fresh marjoram sprigs
• 2 fresh flat-leaf parsley sprigs
• 1 small onion, cut into 8 wedges
• ½ cup dry white wine
• ½ cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth
• ½ carrot
• ½ celery rib
• ⅓ cup sugar
• ⅓ cup fresh orange juice (from 1 to 2 oranges)
• 2 tablespoons white-wine vinegar
• ⅛ teaspoon salt
• 2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth
• 1 tablespoon unsalted butter, softened
• 1 tablespoon all-purpose flour
• 1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler
• an instant-read thermometer; a 13- by 9-inch flameproof roasting pan

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag