Duck with Orange

To prepare the duck with orange, first check for any remaining pinfeathers and remove them with a small knife 1, then pass over the flame 2. From one orange, cut 5 thin slices with the peel 3.

Squeeze 50 g (about 1.8 oz) of orange juice 4 and set aside. Now stuff the duck with sprigs of rosemary, thyme 5, and the orange slices 6. 

Salt 7 and pepper the surface, then truss the duck: pass the string under the tail and cross it, then pass it behind the thighs and pull tight, then pass it under the wings. Turn the duck over and tie a knot underneath. Pass the string again over the top and tie it at the neck 8. In a cast-iron casserole, pour the oil and butter 9.

Brown the duck on all sides over medium heat 10 until golden. Deglaze with the white wine 11 and let it evaporate. Then also add the orange liqueur 12.

Finish with the orange juice 13 and water 14. Cover with the lid and continue cooking in a preheated static oven at 392°F for 90 minutes 15. 

Every 20 minutes, take the duck out of the oven and baste the surface with the cooking juices 16. While the meat is cooking, prepare the potatoes: after carefully washing them, cut them into wedges without peeling 17. Gather the potatoes in a bowl and season with salt, pepper, oil, rosemary, and garlic 18.

Mix to flavor, then distribute the potatoes on a baking tray lined with parchment paper 19 and bake them along with the duck for about 30 minutes, or until golden 20. When the duck is cooked, remove it from the oven 21 and keep it warm, covered with aluminum foil along with the potatoes.

Strain the cooking juices and set aside 22. Prepare the orange sauce: use a vegetable peeler to obtain the orange zest 23, taking care not to include the white part, which would be bitter. Blanch the zest in water 34.

Drain and let the zest cool in a bowl 25. Squeeze and strain the orange juice 26 and gather it in a bowl, then add the cornstarch 27.

Mix with a whisk 28 to obtain a smooth, lump-free sauce. Pour the duck's cooking juices into a small pot and place it on the stove 29, then add the orange juice with the starch 30.

Bring the sauce to a boil to thicken 31. Meanwhile, cut the blanched zest into strips 32. When the sauce has thickened, turn off the heat and add the zest strips 33.

Serve the duck with orange 34 drizzled with the sauce 35 and accompanied by the roast potatoes 36.