Duck à la bigarade

Ingredients for 4 servings:

• 1 large duck(s) (muscovy duck)
• 1 kg orange(s), untreated or, better, bitter oranges (hard to get in Germany)
• 250 g brown sugar
• 100 ml vinegar (sherry vinegar)
• 50 ml port wine
• 60 ml Grand Marnier
• Pepper, (better: Allspice de Espellettes
• Salt

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Preheat oven to 250°C. Wash the duck thoroughly inside and out, and rub with salt and pepper. Roast the duck in a roasting tin WITHOUT fat for about 30 minutes until crispy and brown (turn once). Meanwhile, brush the oranges and zest the outer layer into very fine strips. Squeeze the oranges. Bring the sherry vinegar just to the boil, then sprinkle in the sugar and caramelize over high heat (but be careful that the whole thing doesn’t turn black). Reduce oven heat to 180°C (150°C fan-assisted oven). Remove the duck from the roasting tin and pour the cooking juices into a separate container. Squeeze a little orange juice into the bottom of the roasting tin. Place the duck back in the pan (breast facing up) and scatter the orange peel strips over the duck. Pour the vinegar caramel over the duck and return it to the oven. Roast the duck for about 1 hour, basting it alternately with orange juice and pan juices every 10 minutes. Then carve the duck on a warmed platter, heat the Grand Marnier in a saucepan, light it, and flambé the duck. Keep warm. Meanwhile, bring the sauce drained from the roasting pan to a vigorous boil, add the port wine, and simmer for about 5 minutes, whisking. Serve the duck in portions on plates, smothering it generously with the sauce. Serve with potato pancakes or pommes duchesse.