Duck à l’Orange (Canard à l’Orange)

Remove the pan from the oven.

Pour off and reserve additional rendered fat from the pan.

Turn the duck breast-side up on the rack.

Increase oven temperature to 220°C.

Roast the duck for 15 minutes.

Transfer the duck to a cutting board.

Rest the duck for 15 minutes.

Peel wide strips from an orange to yield 20 g orange peel.

Julienne the peel into fine strips.

Bring 500 ml water to a boil.

Blanch the orange julienne for 1 minute.

Drain the orange peel.

Bring 500 ml fresh water to a boil.

Blanch the orange julienne for 1 minute.

Drain the orange peel.

Combine 50 g granulated sugar with 100 ml water in a small saucepan.

Bring the syrup to a simmer.

Simmer the blanched orange julienne in the syrup for 5 minutes.

Drain the candied peel and reserve.

Segment oranges to yield 120 g orange supremes.

Juice oranges to yield 200 g fresh orange juice.

Zest oranges to yield 6 g finely grated orange zest.

Place 120 g granulated sugar in a medium saucepan.

Heat the sugar over medium heat.

Cook the sugar to a deep amber caramel.

Deglaze the caramel with 60 ml red wine vinegar.

Stir the mixture until any hardened caramel dissolves.

Add 30 g minced shallot to the saucepan.

Cook the shallot for 1 minute.

Add 200 g fresh orange juice to the saucepan.

Add 200 ml duck or veal stock to the saucepan.

Add 6 g orange zest to the saucepan.

Simmer the sauce for 10 minutes.

Skim any fat from the surface of the sauce.

Pour 100 ml duck or veal stock into the roasting pan.

Scrape the browned bits from the pan with a spatula.

Strain the deglazing liquid into the sauce.

Add 10 ml lemon juice to the sauce.

Add 30 ml Grand Marnier to the sauce.

Simmer the sauce for 3 minutes.

Mix 5 g cornstarch with 10 ml cold water to make a slurry.

Whisk the slurry into the simmering sauce.

Boil the sauce for 1 minute.

Whisk 20 g cold unsalted butter into the sauce.

Season the sauce with 4 g fine sea salt.

Season the sauce with 2 g ground black pepper.

Strain the sauce through a fine sieve.

Stir the candied orange peel into the sauce.

Warm the orange segments in the sauce for 30 seconds.

Separate the duck legs from the carcass.

Separate the duck breasts from the carcass.

Slice the duck breasts crosswise into 1 cm slices.

Spoon sauce onto warm plates.

Arrange the duck slices and legs on the plates.

Garnish with the warmed orange segments.

Serve immediately.