Duck à l’Orange - Oliver's Markets

Ingredients

• 1 Duck, Long Island/Pekin style OR dried in the fridge for 3 days
• 2 juicy Navel or Mandarin Oranges
• 1 tbsp. Kosher Salt
• 1 tsp. Ground Coriander
• 1/2 tsp. Ground Cumin
• 1 tsp. Black Pepper
• 4 sprigs each Fresh Thyme & Fresh Marjoram
• 2 sprigs Fresh Italian Parsley
• 1 large Yellow Onion, cut into eighths
• 1 small Carrot, trimmed & peeled
• 1 small Celery Rib, trimmed
• 1/2 c. Dry White Wine
• 1/2 c. Chicken or Duck Stock
• 1/3 c. Granulated Sugar
• 1/3 c. Fresh Orange Juice
• 2 tbsp. White Wine or Champagne Vinegar
• 2 tbsp. Chicken or Duck Stock
• 1 tbsp. Salted Butter, at room temp.
• 1 tbsp. Flour
• 1 strip Fresh Orange Zest, finely julienned