Duck with Orange

1 large Duck (4 to 5 pounds)
salt and freshly ground black pepper to taste
2 medium oranges
2 medium lemons
boiling water, as needed
1/4 cup sugar
1/3 cup white wine vinegar
3 cups chicken stock
1/3 cup Grand Marnier or other orange flavored brandy
2 teaspoons cornstarch
1 tablespoon red currant jelly or apricot jelly (optional)
1/2 cup dry white wine
freshly ground white pepper to taste

Preheat oven to 350�F. Season duck inside cavity with salt and black pepper to taste. Place breast side up on a rack in a roasting pan and prick thighs and breast with a fork to allow fat to escape. Roast until juice run clear when the thigh is pricked, about 1-1/2 hours or until thermometer registers 155�F to 160�F.

While duck is cooking, remove zest from the oranges and lemons and cut into fine julienne. Squeeze juice form the oranges and lemons and set aside. Blanch zest in boiling water to cover for 3 minutes; drain and set aside.

In a heavy-bottomed saucepan over moderate heat, melt sugar and cook until it begins to brown lightly. Add vinegar, orange and lemon juices, and stock and reduce over medium heat to a light sauce consistency.

In a small bowl, mix together Grand Marnier and cornstarch and stir into stock mixture. Simmer briefly until slightly thickened. Stir in jelly, if used, and keep sauce warm.

When duck is cooked, remove from pan and cover with aluminum foil to keep warm. Scoop off fat from pan juices. Quickly deglaze roasting pan with wine, scraping up the brown bits. Strain into sauce. Add reserved zest and simmer until slightly thickened.

Carve duck, place on a warm serving platter, and pour sauce over pieces.

Serves 4

American Game Cooking - John Ash & Sid Goldstein