Roast Duck in Orange Sauce-a.k.a Duck l'Orange

Ingredients

2 2duckducks, (each 4 lb/2 kg) 1 1tsp tsp(5 mL) (5 mL) salt 1 1tsp tsp(5 mL) (5 mL) pepper 2 2orangeoranges 2 2bay leafbay leaves Glaze: 1/4 1/4cup cup(50 mL) (50 mL) freshly squeezed orange juice 2 2tbsp tbsp(25 mL) (25 mL) orange-flavoured liqueur 1 1tbsp tbsp(15 mL) (15 mL) red wine vinegar 1 1tsp tsp(5 mL) (5 mL) granulated sugar Orange Sauce: 2 2tbsp tbsp(25 mL) (25 mL) granulated sugar 2/3 2/3cup cup(150 mL) (150 mL) duck stock or sodium-reduced chickenbroth 1/2 1/2tsp tsp(2 mL) (2 mL) grated orange rind 1/3 1/3cup cup(75 mL) (75 mL) freshly squeezed orange juice 1 1pinch pinchsalt 2 2tsp tsp(10 mL) (10 mL) cornstarch

Preparation:

Glaze: In bowl, combine orange juice, liqueur, vinegar and sugar. Set aside.

With tip of knife, prick duck skin all over without piercing meat. Rub inside cavities with 1/2 tsp (2 mL) each of the salt and pepper. Quarter oranges and squeeze juice into duck cavities; add orange quarters and bay leaves. Tie legs together. Sprinkle with remaining salt and pepper.

Place ducks, breast side up, in roasting pan; roast in 400°F (200°C) oven for 35 minutes. Pour off clear fat and reserve for another use. Baste with some of the glaze.

Roast in 350°F (180°C) oven, basting with remaining glaze and pan juices every 15 minutes, until thermometer inserted in thickest part of thigh reads 185°F (85°C), 1-1/2 hours. Dis­card oranges and bay leaves; reserving cavity juices, transfer ducks to plate and keep warm. Skim off and discard fat. Pour remaining pan juices into bowl.

Orange Sauce: In heavy saucepan, melt sugar over medium heat, swirling pan but not stirring, until amber colour. Remove from heat; stir in stock and bring to boil, stirring. Stir in reserved pan juices, orange rind, orange juice and sa< boil until reduced to about 1 cup (250 mL).

Dissolve cornstarch in 2 tsp (10 mL) water; stir into pan and simmer until slightly thickened, about 30 seconds. Serve with duck.

Chicken Stock

Chicken stock is, in my opinion, the best and most versatile of all the stocks.  If you need gravy and you haven't any beef stock, chicken stock is a flavorful substitute. 

Chicken stock, like our beef stock from previous, can be done both ways.  If you roast the carcasses you will have a dramatically different flavor than by simply boiling it.  Here, though, we will discuss the white chicken stock.

First you will need a large pot.  If you haven't one in your house, click here and buy one from my store.
You will also need a chef's knife and a cutting board, and a large roasting pan.

Once you have those necessary items, you will be ready to gather your ingredients.  The ingredients are simple, they are: 2 kg Poultry Carcasses (can be turkey, chicken, duck, ostrich, whatever suits your fancy. Or any combination of the previous)
                          2 large onions
                          4 large carrots
                          half of a celery heart
                         5 bay leaves
                          a small amount of black peppercorns
                          8 litres of water(COLD)

First rinse off your carcasses.  Place carcasses in the pot that you purchased through my store.  Fill pot with 8 litres of water, or enough water to cover the carcasses.  Bring to a boil and skim any "scum" that rises to the top.  When the stock comes to a boil, add your veggies, bay leaves and peppercorns, let boil.  When it has come to a boil, reduce your heat to medium low and let it simmer for about 6 hrs.  Keep an eye on the water levels, don't let it boil down. 
After your stock has cooked for 6 hours, strain it into a container and discard the carcasses.  Let your stock cool in a cold water bath, and refrigerate.  This stock should keep for about a week, but in order to keep it longer, freeze it.

Fundamentally, brown chicken stock is done with the same principles as brown beef stock.  Only, instead of using tomato paste and red wine, you omit that and just rely on the roasted poultry flavor.