Duck À L'orange

Duck à 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 in a roasting pan.
Roast the duck in the preheated oven for about 1 hour or until the skin is brown and crispy.
While the duck is roasting, zest and juice two of the oranges.
In a saucepan, combine the orange zest, juice, sugar, and vinegar. Bring to a boil over high heat, then reduce to a simmer and cook until the sauce is reduced by half.
Add the chicken broth and orange liqueur to the saucepan, then bring back to a boil.
In a small bowl, mix the cornstarch with a little water to make a slurry, then whisk this into the sauce. Cook until the sauce thickens.
When the duck is fully roasted, let it rest for a few minutes, then carve it.
Serve the duck with the sauce and garnish with slices from the remaining orange.