Duck à lOrange Recipe

Ingredients

• 1 whole duck (about 5 pounds; 2.25kg)
• Vegetable oil, for drizzling
• Kosher salt
• 1 medium carrot, diced
• 1 medium yellow onion, diced
• 1 large celery rib, diced
• 2 quarts (2 liters) brown beef or brown chicken stock (see note)
• 1 tablespoon (15ml) tomato paste (optional)
• 4 ounces (115g) granulated sugar (about 1/2 cup plus 1 tablespoon)
• 1/2 cup red wine vinegar
• Zest of 1 navel orange or 2 bitter oranges, cleaned of any white pith and cut into a fine julienne
• 2 tablespoons (30ml) fresh navel orange juice or 1/4 cup (60ml) bitter orange juice
• 2 tablespoons fresh lemon juice (omit if using bitter orange juice)
• Freshly ground white or black pepper
• 2 tablespoons (30g) cold unsalted butter
• 1 teaspoon cornstarch or arrowroot (optional, only if needed)

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