ORANGE DUCK

Ingredients:

• 2 whole ducks (5 lb. each)
• Salt and pepper
• 4 oz. butter, divided
• ½ cup white wine
• 2 cups veal stock or demi-glace
• 2 whole oranges
• 1 whole lemon
• ½ cup granulated sugar
• ½ cup vinegar
• Optional: Orange crowns and orange zest

Instructions:

1. Preheat the oven to 400°F.
2. Season the ducks with salt and pepper inside and out. Glaze with 3 oz. melted butter.
3. Roast for 1 hour, draining the grease every 20 minutes until the ducks are done.
4. Remove the ducks from the pan and dilute the pan juices with white wine and veal stock. Boil for 3-5 minutes.
5. In a separate pan, make a caramel by combining sugar and vinegar. Boil until golden. Add the juice of the oranges and lemon, then reduce by half.
6. Mix the caramel sauce with the pan juice sauce and boil for a few minutes. Stir in 1 oz. softened butter.
7. Cut each duck into 2 or 4 pieces, removing bones except for the thigh bones.
8. Glaze the duck with the sauce and garnish with orange crowns and zest. Serve remaining sauce in a sauceboat.