Canard À L'orange

Canard à l'Orange is a classic French dish featuring a whole roasted duck with an aromatic orange sauce.

Ingredients - Serves 4

Preheat the oven to 350°F (175°C).
Season the duck with salt and pepper, then place in a roasting pan.
Roast the duck in the preheated oven for about 2 hours, or until the internal temperature reaches 165°F (74°C).
While the duck is roasting, zest and juice two of the oranges.
In a saucepan, combine the orange zest, orange juice, sugar, and vinegar. Bring to a boil, then reduce heat and simmer until the sugar has dissolved.
Add the chicken stock and Grand Marnier to the saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes.
In a small bowl, mix the cornstarch with a little cold water to make a slurry. Stir this into the sauce and cook until thickened.
When the duck is done, let it rest for a few minutes before carving. Serve the duck with the orange sauce and garnish with slices from the remaining orange.