1 whole duck
1 onion, cut in half
salt and pepper
500 mL water (to blanch the orange peel)
1/4 cup sugar
1/4 red wine vinegar
2 tspn orange liqueur
1 celery stick
1 carrot, roughly chopped
1 schallot, roughy chopped
2 bay leaves
Pre-heat the oven to 180C, fan-forced
Cut the wings and neck from the duck. Make a small incision on each side of the duck inside the skin above the legs and tuck the end of each leg in.
Place the onion inside the cavity and season the duck with salt and pepper. Place it in a tray with rack so that the heat will go around it and cook it evenly. Roast it in the oven, which should take between 1 hour and 30 to 40 minutes.
In a small pot, put the water on to boil. Peel the orange and remove the pith from the peel, and add it to the boiling water, allowing it to simmer for 15min.
In a hot pot on the stove, add the sugar to caramelise it. Once the caramel starts to smoke, carefully pour in the vinegar and approx. one cup of duck stock and gently stir. Once the sauce starts to foam, add the liqueur. Take the sauce off the heat and add the butter and slowly swirl the sauce so that the butter melts but doesn’t split in the sauce Finely chop the blanched orange peel and cut the rest of the orange into segments and serve the duck with the sauce and orange segments and peel.
Chop up the duck neck and wings into a small stock pot and add the rest of the stock ingredients. Fill the pot up with enough water to cover and bring up to the boil and simmer for an hour.