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.