Duck with orange sauce

Ingredients for 4 servings:

• 1 duck(s) approx. 1.7 kg
• 1 tsp salt
• 1 tsp sweet paprika powder
• ¼ tsp curry powder
• 100 g sugar
• 500 ml red wine
• 500 ml duck stock from the roast or alternatively veal stock
• 5 orange(s), grated peel and juice
• 2 lemon(s), grated peel and juice
• 50 ml orange liqueur
• 100 g butter, melted, brown
• 50 ml port wine
• ½ tsp cornstarch

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 30 minutes

Duck à l’Orange

Brush the duck inside and out with 1 teaspoon each of salt, 1 teaspoon of paprika, and 1/4 teaspoon of curry powder. Pierce 1 orange with a sharp knife and push it into the duck. Secure the duck with a toothpick and kitchen string. Place the duck on the oven rack and place a dripping pan underneath it, into which you pour 1 glass of water. Preheat the oven to 180°C and roast the duck for 1 hour. Then reduce the oven temperature to 80°C and let the duck cook for a further 1 hour (it can be a little longer). By this time, a lot of fat and stock will have collected in the dripping pan. Remove this, let it cool, and separate the fat and stock. Then heat the oven back to 150°C and roast the duck for another 1 1/2 hours. Never pour over the liquid, do not turn, and do not pierce! Remove the duck after 1 1/2 hours. Drain the liquid again and separate the stock and fat. Let the duck rest for another 10 minutes before carving. During this time, warm up the prepared sauce (see below), adding the remaining stock to the sauce and bringing it back to the boil. For the sauce, heat the sugar in a pan until liquid. Deglaze with the red wine. Add the duck stock and reduce slightly. Then add the orange and lemon juice, orange liqueur, and butter. Dissolve the cornstarch in the port wine and add it to the sauce along with the grated zest of the oranges and lemons. Bring to the boil again and season with salt and pepper. If desired, you can strain the sauce. Once the duck has been removed from the oven and is still resting, add half of the second stock to the sauce and bring it back to the boil. Good accompaniments: mashed potatoes, red cabbage, Brussels sprouts, or sauerkraut.