Savory French Duck à l'Orange

Ingredients

• 1 whole duck, cleaned and patted dry
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 tablespoon olive oil

• 1 cup fresh orange juice
• 2 tablespoons sugar
• 1 cup chicken stock
• 1 tablespoon balsamic vinegar
• 2 tablespoons butter, unsalted
• 1 tablespoon cornstarch, mixed with 2 tablespoons water
• 1 whole orange, zested and segmented

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   Rub the duck with salt and black pepper, ensuring it is evenly seasoned.
3. 03
   Heat the olive oil in a large ovenproof skillet over medium-high heat. Place the duck breast side down in the skillet and sear until golden brown, about 5 minutes.
4. 04
   Flip the duck over and transfer the skillet to the preheated oven. Roast the duck for 60-70 minutes, or until the internal temperature reaches 165°F (75°C).
5. 05
   While the duck is roasting, prepare the orange sauce. In a saucepan, combine the orange juice, sugar, and chicken stock. Bring to a boil over medium heat, stirring until the sugar dissolves.
6. 06
   Reduce the heat and let the sauce simmer for 10 minutes. Add the balsamic vinegar and butter, stirring until the butter melts.
7. 07
   Add the cornstarch mixture to the sauce, stirring constantly until the sauce thickens. Add the orange zest and segments, then remove from heat.
8. 08
   Once the duck is cooked, remove it from the oven and let it rest for 10 minutes before carving.
9. 09
   Carve the duck and serve with the orange sauce drizzled over the top. Garnish with fresh orange segments if desired.