6 Servings Ingredients: Whole Fresh Orange 3 Each Whole Duck 3 Each Duck Jus or Water 1 pint Orange Zest 3 Oranges Orange Juice 4 fluid ounces Equal 8 packets Vinegar 1 fluid ounce Cognac 2 fluid ounces Curacao 4 fluid ounces Granulated Sugar 3 ounces Salt as needed Pepper as needed Cornstarch as needed Whole Butter, hard cubed 4 ounces

Methods:

1. Season the duckling with salt and pepper and put in moderate oven for about 45 minutes or until golden brown basting frequently and flambé with 50% of the orange Curacao.
2. Cut the outer orange skin off the orange and cut into fine julienne strips (or use a tool make for removing zest in strips, called a zester).
3. Blanch the zest in water with Equal until soft.
4. Cut the orange into segments, keep on the side (select 3 nice segments of each portion). Excess juice can be used in sauce.
5. Remove ducks from roasting pan, deglaze the pan with water or duck stock, remove from pan and keep on the side.
6. When duckling is cool down cut in half and remove all possible bones, place half duck on rack on sheet pan (baking tray), place on the side.
7. Cut the bones that have been removed from the duck in small pieces then add them to roasting pan, cover with duck stock / water which was used to deglaze the pan, bring to boil, then simmer until reduced by 1/3. Then pass through a fine sieve.
8. Cook sugar and vinegar to a light brown caramel then add orange juice, Cognac, remaining orange Curacao and stock. Simmer until reduced by 1/3, then add, strain duck jus, return to boil and simmer for 20 more minutes. At this point, there should be approximately 12 fluid ounces of sauce in the pan.
9. Then add cornstarch dissolved in a little orange juice. Simmer for 5 more minutes. Monte au beurre.
10. Return to boil, adjust consistencies and correct seasoning then add the orange zest.
11. To serve, place half duckling in oven until duck skin is crisp and the meat is heated through. Place the half ducking on serving dishes or on the plates, garnish with heated orange segments and zest on top of each duck.
12. For best results, duck should either be served on a pool of sauce or the sauce offered on the side.