Glazed Roast Duck with Orange-Brandy Sauce

Ingredients

• 1 duck patted dry approx. 2 kg/4 lb
• salt and cracked black pepper to taste
• 1/4 cup frozen orange juice concentrate, thawed 60 mL
• 2 tbsp red wine vinegar 30 mL
• 2 tbsp butter 30 mL
• 2 tbsp brown sugar 30 mL
• 2 tsp finely grated orange zest 10 mL
• 3/4 cup orange juice 175 mL
• 3/4 cup chicken stock 175 mL
• 1/4 cup lemon juice 60 mL
• 1 tbsp soy sauce 15mL
• 2 oz brandy 1/4 cup/60 mL
• 2 tbsp cornstarch 30 mL
• orange slices and fresh parsley for garnish (optional)