Duck a L'orange

Duck a l'Orange is a classic French dish featuring a whole roasted duck with crispy, crackling skin along with an aromatic and sweet citrus sauce.

Ingredients - Serves 4

Preheat your oven to 350°F (175°C).
Season the duck with salt and pepper, then place it in the roasting pan.
Zest and juice two of the oranges and set aside. Slice the remaining orange and place it inside the duck.
Roast the duck in the oven for about 2 hours, or until the skin is crispy and golden brown.
While the duck is roasting, make the sauce. In a small saucepan, combine the sugar and vinegar over medium heat. Cook until the sugar has dissolved.
Add the orange juice, zest, and chicken broth to the saucepan. Bring to a simmer and cook for about 10 minutes, or until the sauce has reduced by half.
In a small bowl, mix the cornstarch with a little water to make a slurry. Stir this into the sauce and cook for another 2-3 minutes, or until the sauce has thickened.
Once the duck is done roasting, let it rest for a few minutes before carving. Serve the duck with the orange sauce on the side.