Duck a L'Orange

epicurious.com

Larissa

subheading: For duck:

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

subheading: For sauce:

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

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