Crispy Roast Duck with Orange Sauce

foodandwine.com

Top Cat

2 (5 ½- to 6-pound) Pekin ducks, trimmed of excess fat, necks, gizzards, and hearts reserved

Kosher salt

Freshly ground black pepper

1 cup water

1 tablespoon vegetable oil

2 medium carrots, coarsely chopped

2 medium tomatoes, coarsely chopped

2 celery ribs, coarsely chopped

1 small leek, white and pale green parts only, coarsely chopped

1 small onion, coarsely chopped

2 garlic cloves, crushed but not peeled

2 bay leaves

1 teaspoon dried thyme

3 tablespoons all-purpose flour

2 tablespoons tomato paste

1 quart chicken stock or low-sodium broth

1 cup dry white wine

5 navel oranges, divided

⅓ cup sugar

⅓ cup cider vinegar

2 tablespoons currant jelly

2 tablespoons Grand Marnier

2 tablespoons cold unsalted butter

Directions at foodandwine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer