Duck À l’Orange

Name: Duck À l’Orange
Ingredients: 1 Pekin duckling (about 5 lbs.), breasts deboned and legs separated from carcass; 3 oranges (2 left whole, 1 peeled and cut into segments); 4 tsp. sugar; Kosher salt; freshly ground black pepper; 1 medium carrot, chopped; 1 medium onion, chopped; 5 cups chicken or duck stock; 10 whole black peppercorns; 4 sprigs fresh parsley; 4 sprigs fresh thyme; 2 bay leaves; 2 tbsp. sherry vinegar, plus more; 4 tbsp. unsalted butter, chilled and cubed; Thinly sliced parsley leaves, for garnish

www.saveur.com

In this classic French preparation, a whole duck is broken down, cooked to golden brown, crisp-skinned perfection and served with a rich orange sauce.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

1 Pekin duckling (about 5 lbs.), breasts deboned and legs separated from carcass
3 oranges (2 left whole, 1 peeled and cut into segments)
4 tsp. sugar
Kosher salt
freshly ground black pepper
1 medium carrot, chopped
1 medium onion, chopped
5 cups chicken or duck stock
10 whole black peppercorns
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
2 tbsp. sherry vinegar, plus more
4 tbsp. unsalted butter, chilled and cubed
Thinly sliced parsley leaves, for garnish